Ozuna César, Trueba-Vázquez Eugenia, Moraga Gemma, Llorca Empar, Hernando Isabel
Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao km 9, 36500 Irapuato, Guanajuato, Mexico.
Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao km 9, 36500 Irapuato, Guanajuato, Mexico.
Foods. 2020 Jul 8;9(7):895. doi: 10.3390/foods9070895.
Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25-100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected ( < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.
天然甜味剂，如龙舌兰糖浆，可能是与肥胖相关的甜烘焙食品中使用的蔗糖的健康替代品。我们评估了用龙舌兰糖浆替代蔗糖对松饼面糊的流变学和微观结构特性以及烘焙产品的物理和感官特性的影响。通过用龙舌兰糖浆（AS）和部分水解龙舌兰糖浆（PHAS）替代25%、50%、75%和100%的蔗糖，并添加黄原胶和双倍量的膨松剂来制作松饼。在25-100°C范围内分析烘焙过程中面糊的流变学和微观结构特性。对松饼的结构、质地、颜色和感官接受度进行了研究。与对照相比，龙舌兰糖浆与黄原胶和双倍量膨松剂的组合影响（<0.05）了面糊的流变学和微观结构特性以及低蔗糖松饼的质地特性。龙舌兰糖浆含量的增加导致面包心和面包皮颜色变深。感官评价表明，AS-75和PHAS-75是对照样品的最佳替代品。我们的结果表明，在制作松饼时，用龙舌兰糖浆替代高达75%的蔗糖是可行的，其物理和感官特性与含蔗糖的同类产品相似。
