Karp Sabina, Wyrwisz Jarosław, Kurek Marcin, Wierzbicka Agnieszka
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Food Sci Biotechnol. 2016 Dec 31;25(6):1591-1596. doi: 10.1007/s10068-016-0245-x. eCollection 2016.
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.
甜食的过度消费导致儿童和成人肥胖率上升。功能性食品为提高常见食品（如糕点产品）的营养价值带来了契机。食品行业的新趋势倾向于通过用具有健康益处的添加剂替代糖或脂肪来生产低热量产品。本研究的目的是确定用甜菊糖苷（天然无热量甜味剂）替代蔗糖对烘焙产品品质特性的影响。对松饼的质地、颜色、烹饪产量、褐变指数进行了分析，并进行了感官分析。研究表明，添加25%的甜菊甜味剂（替代蔗糖）是对基本配方最合适的改良。所得松饼获得了感官吸引力和促进健康的品质。此外，研究表明，蔗糖减少超过50%会对松饼的品质及其感官特征产生负面影响。
