Roșca Maria-Florina, Păucean Adriana, Man Simona Maria, Chiș Maria Simona, Pop Carmen R, Pop Anamaria, Fărcaș Anca C
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary, 400372 Cluj-Napoca, Romania.
Foods. 2023 Dec 27;13(1):96. doi: 10.3390/foods13010096.
This review highlights 's promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by . Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases.
本综述强调了[具体对象]作为高效甘露醇生产者的广阔前景及其在减糖方面的潜在影响，重点关注其在基于酸面团的烘焙食品中的应用。甘露醇是一种天然存在的糖醇，因其低热量含量和独特的有益特性而在食品中受到欢迎。本研究总结了近期的研究结果，并研究了有利于[具体对象]增加甘露醇产量的代谢途径和培养条件。此外，还研究了甘露醇在烘焙食品中的多种应用，例如其在增加质地、风味和保质期同时降低糖分含量方面的作用。随着消费者对更健康、低糖产品的需求增加，基于酸面团的产品为甘露醇的融入提供了一个有吸引力的细分市场。
