Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor, making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.

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Effects of Dietary Fiber and Low Glycemic Index Diet on Glucose Control in Subjects with Type 2 Diabetes Mellitus

Annals of Pharmacotherapy ◽

10.1345/aph.1p347 ◽

2010 ◽

Vol 44 (11) ◽

pp. 1786-1792 ◽

Cited By ~ 18

Author(s):

Sarah A Bajorek ◽

Candis M Morello

Keyword(s):

Diabetes Mellitus ◽

Type 2 Diabetes ◽

Type 2 Diabetes Mellitus ◽

Dietary Fiber ◽

Glycemic Index ◽

Glucose Control ◽

Low Glycemic Index

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Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and glycemic index

Food Hydrocolloids for Health ◽

10.1016/j.fhfh.2021.100034 ◽

2021 ◽

pp. 100034

Author(s):

Jaruporn Rakmai ◽

Vichai Haruthaithanasan ◽

Penkwan Chompreeda ◽

Pathama Chatakanonda ◽

Usa Yonkoksung

Keyword(s):

Dietary Fiber ◽

Glycemic Index ◽

Sensory Properties ◽

Gluten Free ◽

Low Calorie ◽

Texture Profile ◽

Low Glycemic Index

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INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY

JURNAL AGROTEKNOLOGI ◽

10.19184/j-agt.v11i1.5441 ◽

2017 ◽

Vol 11 (1) ◽

pp. 35

Author(s):

Ertriani Anindya Meiflorisa ◽

Tejasari Tejasari ◽

Giyarto Giyarto

Keyword(s):

Diabetes Mellitus ◽

Dietary Fiber ◽

Glycemic Index ◽

Ash Content ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Nutrient Density ◽

Sugar Levels ◽

Low Glycemic Index

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index

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The technology of functional bakery cookies with fructose and food fibers

145 - Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva ◽

10.33245/2310-9289-2021-164-1-143-151 ◽

2021 ◽

pp. 143-151

Author(s):

A. Antonenko ◽

Y. Bosak ◽

M. Goloburda ◽

K. Dmitruk ◽

S. Kazakevich ◽

...

Keyword(s):

Dietary Fiber ◽

Glycemic Index ◽

Wheat Germ ◽

Nutritional Value ◽

Functional Foods ◽

Raw Materials ◽

The Body ◽

Partial Replacement ◽

Organoleptic Evaluation ◽

Low Glycemic Index

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

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Development of a red rice variety with excellent health properties and attractive grain qualities

Indian Journal of Genetics and Plant Breeding (The) ◽

10.31742/ijgpb.80.1.16 ◽

2020 ◽

Vol 80 (01) ◽

Author(s):

D. Sumith de Z. Abeysiriwardena ◽

D. C.S. Gunasekara

Keyword(s):

Sri Lanka ◽

Dietary Fiber ◽

Glycemic Index ◽

Rice Variety ◽

Antioxidant Properties ◽

Vitamin B ◽

Red Rice ◽

Excellent Health ◽

High Head ◽

Low Glycemic Index

A fragrant long grain red rice variety named ‘Red Fragrant’ where excellent health properties are combined with attractive grain qualities has been developed in Sri Lanka. It has attractive grain qualities similar to ‘Basmathi’ rice. Low glycemic index (47), high antioxidant properties and high contents of protein, dietary fiber and vitamin B in the grain are its health properties. The variety is high yielding with high head grain percentage making it commercially viable.

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THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

International Conference on Technics Technologies and Education ◽

10.15547/ictte.2019.07.028 ◽

2019 ◽

pp. 463-468

Author(s):

Nataliia Sokolova

Keyword(s):

Glycemic Index ◽

Metabolic Disorders ◽

Healthy Lifestyle ◽

Optimum Ratio ◽

Medical Problems ◽

Rye Flour ◽

Lentil Flour ◽

Functional Features ◽

Baked Products ◽

Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

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