Functional sugar substitutes: A case study: use of polyalcohols in canned cherries

M MALDONADO; MAURICIO FONZAR

Lambert academic Publishing

Lugar: Mauritius; Año: 2017 p. 169

978-613-3-99569-7

Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet.In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment .In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using the sucrose substitutes evaluated, since they behave technologically in a similar way during the elaboration process.Substitution of sucrose with polyalcohols and Sucrodex® mixture syrup had a significant effect (α=0.05) on aw reduction, texture and colour of the finished product Replacing sucrose by 50% or more with the use of polyalcohols resulted in a greater aw reduction compared to the control, while the replacement of sucrose by more than 50% produced a reduction in texture.In the sensory aspect, when sucrose was replaced and the treatment with the best acceptance was the one in which 50% sucrose was replaced with maltitol.With the treatments tested up to 100% reduction of sugars and up to 56.2% reduction in caloric value were achieved.