Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN, 47907, U.S.A.
J Food Sci. 2021 Mar;86(3):687-698. doi: 10.1111/1750-3841.15572. Epub 2021 Jan 26.
A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (T ) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in T found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased T compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase T as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (T , paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. PRACTICAL APPLICATION: Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low-moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.
各种蔗糖替代品 (SRs) 越来越受欢迎，因为它们可以减少低水分烘焙食品（饼干、曲奇等）中的蔗糖用量。本研究的目的是将 SR 的物理化学性质与其对淀粉热性质的观察到的影响联系起来，包括差示扫描量热法、快速粘度分析、粒度分析和模型线切割饼干烘焙性能的结果。本研究中检查了 12 种 SR：甜菊糖、Splenda、Swerve、椰子棕榈糖、罗汉果、赤藓糖醇、Benefiber、Miralax、龙舌兰花蜜、亚贡雪莲果糖浆、Sukrín Fiber Gold 糖浆和枣糖浆。小麦淀粉的起始胶凝温度 (T) 随着蔗糖和 SR 浓度的增加（0 至 60%w/w）显著升高（P < 0.05），在相同浓度下不同甜味剂类型之间存在 T 的显著差异。一般来说，随着溶液浓度的增加，较大的 SR（聚合度 [DP]>10）降低糊粘度（峰值和最终）、降低颗粒膨胀度，并与对照（水）相比升高 T。较小的 SR（DP < 10）增加了糊的粘度（峰值和最终）和颗粒膨胀度，与较大的 SR 不同，并且不像较大的 SR 那样升高 T。在模型饼干烘焙（易碎性、扩展、颜色等）和对淀粉性质（T、糊粘度和颗粒膨胀）的影响方面与蔗糖表现相似的 SR 是菊芋、Sukrín、枣糖浆和椰子棕榈糖。将甜味剂物理化学性质与其对淀粉胶凝、糊化和膨胀的影响联系起来的结果可用于指导食品中潜在的减糖和/或增加纤维含量的配方策略。实际应用：几种市售的天然甜味剂和聚合物（椰子棕榈糖、枣糖浆、菊芋糖浆、Sukrín Fiber Gold 糖浆和 Benefiber）在饼干和其他低水分烘焙食品中具有减少或替代蔗糖的潜力，因为它们对小麦淀粉胶凝、糊化和膨胀的影响以及在饼干烘焙试验中的表现相似。与蔗糖相比，其中一些成分的血糖反应较低，膳食纤维含量较高，并且具有益生元作用，从而提供潜在的健康益处。
