POSSIBILITY OF USING WHEY PRODUCT REPLACING SUGAR IN THE PRODUCTION OF ZEPHYR

Cнижение в кондитерских изделиях сахароемкости и калорийности путем замены белого сахара на альтернативные сахаросодержащие ингредиенты является актуальной задачей кондитерской отрасли. Исследована перспектива замены белого сахара в рецептуре зефира на агаре сухим сывороточным пермеатом (ССП) – сопутствующим продуктом производства концентратов сывороточных белков. В задачи исследования входило определение показателей качества и функциональных свойств ССП, разработка технологии с полной заменой в рецептуре зефира белого сахара пермеатом; определение влияния температуры на вязкостные свойства и дисперсность пузырьков воздуха зефирных масс различных составов; оценка качества изделий из разработанной зефирной массы. Контрольным образцом была зефирная масса на агаро-сахаро-паточном сиропе. Определено, что калорийность, кариогенность, гликемический и инсулиновый индексы ССП ниже, чем у других широко востребованных в кондитерской отрасли углеводсодержащих продуктов – белого сахара, лактозы, патоки. Разработанная рецептура зефира на агаре без сахара с использованием пермеата и высокоосахаренной патоки (при их соотношении соответственно 1 : 3) включала концентрированный сок (яблочный, клубничный или тыквенный) с массовой долей сухих веществ 68–70% в количестве 10,5% общей массы, что позволило исключить из рецептуры искусственные красители и ароматизаторы, повысить пищевую ценность продукта. Установлено, что при увеличении температуры взбивания с 70 до 85°С в зефирной массе на пермеате по сравнению с зефирной массой без замены сахара уменьшение эффективной вязкости происходит в большей степени, что способствует увеличению объема пены и размера пузырьков воздуха. Органолептические показатели качества зефира – вкус и запах, вид в изломе, консистенция, цвет, изготовленного из разработанной зефирной массы с заменой сахара пермеатом, соответствуют требованиям ГОСТ 5897–90. Разработанный продукт можно рекомендовать для диетического питания людям с избыточной массой тела, а также спортсменам для снижения веса. Reducing sugar intensity and caloric content in confectionery products by replacing white sugar with alternative sugar-containing ingredients is an urgent task of the confectionery industry. The prospect of replacing white sugar in the formulation of zephyr on agar with dry whey permeate (DWP) – a co-product of the production of whey protein concentrates has been investigated. Determination of quality indicators and functional properties of DWP, development of technology with complete replacement of white sugar in the formulation of zephyr with permeate; determination of the effect of temperature on the viscosity properties and dispersion of air bubbles of zephyr masses of various compositions; evaluation of the quality of products from the developed zephyr mass were part of the research objectives. Zephyr mass on agar-sugar-molasses syrup was a control sample. It was determined that the caloric content, karyogenicity, glycemic and insulin indices of DWP are lower than those of other carbohydrate-containing products widely in demand in the confectionery industry – white sugar, lactose, molasses. The developed formulation of zephyr on agar without sugar using permeate and highly sugared molasses (with their ratio respectively 1 : 3) it included concentrated juice (apple, strawberry or pumpkin) with a mass fraction of 68–70% solids in an amount of 10,5% of the total mass, which made it possible to exclude artificial colors and flavors from the formulation, increase the nutritional value of the product. It was found that with an increase in the whipping temperature from 70 to 85°C in the zephyr mass on permeate, compared with the zephyr mass without sugar replacement, the effective viscosity decreases to a greater extent, which contributes to an increase in the volume of foam and the size of air bubbles. Organoleptic quality indicators of zephyr – taste and smell, appearance in a fracture, consistency, color, made from the developed zephyr mass with permeate sugar replacement, meet the requirements of GOST 5897–90. The developed product can be recommended for dietary nutrition for overweight people, as well as athletes for weight loss.

Lasting effects of low-calorie sweeteners on glucose regulation, sugar intake, and memory

Low-calorie sweetener (LCS) consumption in children has increased due to widespread LCS presence in the food environment and efforts to mitigate obesity through sugar replacement. However, mechanistic studies on the impact of early-life LCS consumption are lacking. Therefore, we developed a rodent model to evaluate the effects of daily LCS consumption (acesulfame potassium, saccharin, or stevia) during adolescence on adult metabolic, gut microbiome, neural, and behavioral outcomes. Results reveal that habitual early-life LCS consumption disrupts post-oral glucose tolerance and impairs hippocampal-dependent memory in the absence of weight gain. Furthermore, LCS consumption reduces lingual sweet taste receptor expression and alters sugar-motivated appetitive and consummatory responses. RNA sequencing analyses reveal that LCS also impacts collagen- and synaptic signaling-related gene pathways in the hippocampus and nucleus accumbens, respectively, in a sex-dependent manner. Collectively, these results suggest that regular early-life LCS consumption yields long-lasting impairments in metabolism, sugar-motivated behavior, and hippocampal-dependent memory.

Development of a Curd Cake for Patients with Type 2 Diabetes: Influence of Replacing Sugar with Sweetener on Nutritional Value

Sugar is one of the main ingredients of baked products, so reduction of sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, it is possible to create desserts with a low glycemic index and low calorie content. The aim of this study was to investigate the physico-chemical and nutritional properties, and sensory characteristics of sugar replaced with curd cake made using sucralose. Optimal results were obtained with replacement up to 50%, leading curd cake similar to the control products and having a high level of acceptance in sensory evaluation. A vibrational analysis using FTIR spectroscopy showed in these samples the presence of hydrogen bonds between water molecules and a dense packing of texture. The study of adsorption/desorption isotherms indicates the predominance of the mechanism of monomolecular physical adsorption with a weak interaction of adsorbent-adsorbate in samples with sugar replacement up to 50%. A further increase in the sugar substitute content increases the contribution from polymolecular adsorption and capillary water, which is reflected in the deterioration of sensory characteristics. The developed technology made it possible to obtain a curd cake with a caloric content of 14% lower than that of an analogue, which in its organoleptic characteristics and structure does not differ from the analogue product and contains 26% more protein.

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.

ALLULOSE in human diet: the knowns and the unknowns

D-Allulose, also referred to as psicose, is a C3-epimer of D-fructose used as a sugar substitute in low calorie products. It can be formed naturally during processing of food and drinks containing sucrose and fructose or is prepared by chemical synthesis or via enzymatic treatment with epimerases from fructose. Estimated intakes via western style diets including sweetened beverages are below 500 mg per day but, when used as a sugar replacement, intake may reach 10 to 30g per day depending on the food consumed. Due to its structural similarity with fructose, allulose uses the same transport and distribution pathways. But in contrast to fructose, the human genome does not encode for enzymes that are able to metabolize allulose leading to an almost complete renal excretion of the absorbed dose and near-to-zero caloric yield. However, in vitro studies have shown that certain bacteria such as Klebsiella pneumonia are able to utilize allulose as a substrate. This finding has been a subject of concern, since Klebsiella pneumoniae represents an opportunistic human pathogen. It therefore raised the question of whether a high dietary intake of allulose may cause an undesirable growth advantage for potentially harmful bacteria at mucosal sites such as the intestine or at systemic sites following invasive infection. In this brief review, we discuss the current state of science on these issues and define the research needs to better understand the fate of allulose and its metabolic and microbiological effects when ingested as a sugar substitute.

INFLUENCE OF SUGAR SUBSTITUTES AND DIETARY FIBER ON THE TEXTURAL PROPERTIES OF GLUTEN-FREE DOUGH AND COOKIES

Актуальной тенденцией развития пищевых технологий является поиск ингредиентов для замены или снижения содержания сахара, соли и жира при одновременном увеличении содержания пищевых волокон в продукте. Исследовано влияние мальтита (М) и инулина (И) при замене сахара в рецептуре безглютенового печенья на текстуру и физические свойства теста и изделия, приготовленного на основе мучной смеси из амаранта, киноа и гречихи в соотношении 0,3 : 0,45 : 0,25 соответственно. Составлено пять образцов рецептур печенья, в которых сахар частично (50%) или полностью (100%) заменяли М и/или И. В рецептуре контрольного образца в качестве подсластителя использовали сахар. При приготовлении теста для безглютенового печенья количество воды для всех образцов было одинаковым. Установлено, что полная замена сахара М и И повышает показатели твердости, вязкости и адгезивности безглютенового теста, что затрудняет его обработку. В образцах, где 50% сахара заменяли М или сахар был полностью заменен М и И в равных количествах, липкость уменьшалась. Включение М в рецептуру безглютенового печенья существенно не повлияло на его физические свойства – диаметр, высоту, расплываемость, яркость цвета. Образцы печенья, выпеченные из теста с включением И, были темнее и тоньше, чем контрольный образец, и лучше сохраняли свои хрустящие свойства. Внесение М и И существенно не повлияло на твердость изделий, однако образцы печенья с полной заменой сахара М, с 50%-й заменой сахара И, а также содержащие М и И в равных количествах характеризовались значительной хрупкостью. При замене в рецептуре 50% сахара М или 100% сахара И получено мягкое и менее хрупкое печенье, привлекательное для потребителя. Таким образом, при полной замене сахара смесью М и И в равных количествах можно получить безглютеновое тесто и печенье с хорошей текстурой. Полная замена сахара в сочетании с использованием пищевых волокон с пребиотическими свойствами наряду с мукой псевдозлаковых культур позволяет создать полезный для здоровья продукт с потенциально более низким гликемическим индексом и сниженной калорийностью. The search for ingredients to replace or reduce the content of sugar, salt and fat while increasing the content of dietary fiber in the product is an actual trend in the development of food technologies. The influence of maltitol (M) and inulin (I) when replacing sugar in the formulation of gluten-free cookies on the texture and physical properties of the dough and the product prepared on the basis of a flour mixture of amaranth, quinoa and buckwheat in a ratio of 0.3 : 0.45 : 0.25 respectively was studied. Five samples of cookie formulations were compiled, in which sugar was partially (50%) or completely (100%) replaced by M and/or I. In the formulation of the control sample, sugar was used as a sweetener. When preparing the gluten-free cookie dough, the amount of water for all samples was the same. It was found that the complete replacement of sugar M and I increases the hardness, viscosity and adhesiveness of gluten-free dough, which makes it difficult to process it. In samples where 50% of the sugar was replaced by M or the sugar was completely replaced by M and I in equal amounts, the stickiness was reduced. Adding M to the formulation of gluten-free cookies did not significantly affect its physical properties – diameter, height, blurring, and color brightness. The cookie samples baked from the dough with the inclusion of I were darker and thinner than the control sample, and better preserved their crispy properties. The addition of M and I did not significantly affect the hardness of the products, but the samples of cookies with a complete replacement of sugar M, with a 50% replacement of sugar I, as well as containing M and I in equal quantities, were characterized by significant brittleness. When replacing 50% of the sugar M in the formulation, or 100% of the sugar I, a soft and less brittle cookie is obtained, which is attractive to the consumer. Thus, if you completely replace the sugar with a mixture of M and I in equal amounts, you can get a gluten-free dough and cookies with a good texture. Complete sugar replacement combined with the use of dietary fiber with prebiotic properties, along with the flour of pseudo-cereals, allows you to create a healthy product with a potentially lower glycemic index and reduced caloric content.

INFLUENCE OF SUGAR SUBSTITUTES ON STABILITY OF GRAIN ENERGY BARS DURING STORAGE

Рост алиментарно-зависимых заболеваний, связанных с повышением гликемического индекса, делает актуальной разработку продуктов без сахара. Представляет интерес исследование влияния заменителей сахара на влагопоглощающие характеристики зерновых энергетических батончиков, пользующихся большим спросом потребителей. Объектом исследования были образцы зерновых батончиков без замены сахара – образец 1 (контроль) и с заменой сахара изомальтом и мальтитом – образцы 2 и 3 соответственно. Влагопоглощающие свойства зерновых батончиков анализировали по изотермам сорбции, построенным по моделям Caurie, Khun и Guggenheim Anderson de Boer, при активности воды от 0,1 до 0,9. Установлено, что при активности воды выше 0,6 в образцах 2 и 3 в отличие от контрольного образца происходило резкое увеличение содержания влаги. Значение равновесной относительной влажности для контрольного образца составляло 50%, а для образцов 2 и 3 с заменой сахара – около 60%. После 90 сут хранения образец батончика 2 с изомальтом имел более высокое сенсорное качество (сохранил мягкость и хрустящие свойства) по сравнению с контрольным образцом и образцом 3, приготовленным с мальтитом. Таким образом, замена сахара альтернативными подсластителями в зерновых энергетических батончиках делает их более стабильными при хранении. The increase in the number of alimentary-dependent diseases associated with an increase in the glycemic index makes the development of sugar-free products relevant. It is of interest to study the effect of sugar substitutes on the moisture-absorbing characteristics of grain energy bars, which are in great demand by consumers. The object of the study was samples of grain bars without sugar replacement-sample 1 (control) and with sugar replacement with isomalt and maltitol – samples 2 and 3 respectively. The moisture-absorbing properties of grain bars were analyzed by sorption isotherms constructed according to the Caurie, Khun, and Guggenheim Anderson de Boer models, with water activity from 0,1 to 0,9. It was found that when the water activity was higher than 0,6 in samples 2 and 3, in contrast to the control sample, a sharp increase in the moisture content occurred. The value of the equilibrium relative humidity for the control sample was 50%, and for samples 2 and 3 with sugar replacement – about 60%. After 90 days of storage, the sample of the bar 2 with isomalt had a higher sensory quality (it retained its softness and crunchy properties) compared to the control sample and the sample 3 prepared with maltitol. Thus, replacing sugar with alternative sweeteners in grain energy bars makes them more stable during storage.