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- 저자 : Agnieszka Wierzbicka (검색결과 2 건)
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Karp, Sabina,Wyrwisz, Jaroslaw,Kurek, Marcin,Wierzbicka, Agnieszka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Sabina Karp,Jarosław Wyrwisz,Marcin Kurek,Agnieszka Wierzbicka 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.6
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin’s texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.
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