Sugar replacement in sweetened bakery goods

This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in sweet‐baked goods and their effects on product characteristics. The recent much publicised attention given to weight gain of the population and its consequences on the occurrence of diet‐related diseases in developed countries has influenced the food manufacturers attempts to provide the consumer with reduced energy products. The replacement of sucrose in sweet bakery products by alternative natural or artificial sweeteners can be a challenging issue. Sucrose as a main ingredient in sweet bakery products contributes, aside from providing sweetness, to numerous processing and product characteristics. Intense sweeteners have a high sweetness compared with sucrose but lack in their contribution to the body of the product, whereas the replacement of sucrose with bulking sweeteners may result in products with a similar body but a lack in taste and flavour.     

The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates,Using the Time‐Intensity Analysis

The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just‐about‐right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar‐free bittersweet chocolates was determined by the time–intensity method by 14 selected and trained judges. The data collected during each session of sensory evaluation furnished the following parameters in relation to the sweet stimulus: Imax (maximum intensity recorded), Timax (time at which the maximum intensity was recorded), Area (area of time × intensity curve), and Ttot (total duration time of the stimulus). The time–intensity analysis indicated that the percentages of rebaudioside A did not interfere with the sweetness intensity of the sweetener stevia in bittersweet chocolate and there was no significant difference in the concentrations tested (0.16%, 0.22%, 0.27%) of each stevia, in relation to the parameters evaluated. In addition, the reduction in fat content did not alter the perception of the sweetness intensity of the samples. These results showed important information to research and development of chocolate products. Therefore, the use of the lowest stevia concentration tested (0.16%) is the most indicated for use, since this quantity was sufficient to reach the ideal sweetness of the product, so there was no point in adding more.     

Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn

Soluble sugar composition of the corn kernel in a shrunken (high sugar) variety, ‘Xtra Sweet 77′, and a normal sweet variety, ‘Jubilee’ was determined after freezing a corn-on-cob product at two levels of commercial harvest maturity by HPLC and enzymic methods of analysis. Sucrose, glucose and fructose were found in measurable amounts by both methods. The less mature sample of either variety contained the higher level of each sugar, at a sucrose:glucose:fructose ratio of approximately 15:1:1 in ‘Jubilee’ and 20:1:1 in ‘Xtra Sweet 77′. Sensory evaluation showed ‘Xtra Sweet 77’ which contained nearly twice the total sugars of ‘Jubilee’ to be sweeter. Sweetness differences between maturity samples within a variety were not significant, nor was there a consistent preference shown for the higher sweetness or overall quality of the ‘Xtra Sweet 77’ samples. Sensory perception of sweetness was most highly correlated with sucrose content.     

SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS

Information on the preferred sugar content would be invaluable in defining flavor criteria and goals for sweet potato breeding programs. By using a sweet potato breeding line that was essentially nonsweet and adding known levels of individual sugars to a puree produced from its baked roots, a quantitative and qualitative assessment of optimum sweetness was made. Panelists were able to distinguish sweetness level in 2.5% increments of added maltose between 10 and 25%. When individual sugars were compared at the same level of sweetness [sucrose equivalents (SE)], panelists consistently ranked the sugars in the following order of preference: maltose > sucrose > fructose. When purees with the same concentration of added maltose or fructose were compared, optimum sweetness for maltose was approximately 21 SE while fructose was 38 SE. Higher levels were considered excessively sweet, thus it is theoretically possible to select sweet potato lines that are too sweet. While lines could be selected for high levels of sucrose and/or fructose. starch hydrolysis and maltose formation appear to be important in sweet potato flavor quality.     

Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study

This study examined whether the perception of, and preference for, varying levels of sucrose in water, orange juice, custard and biscuit were related to dietary intakes of sugar and sweet foods in 69 Caucasian Australian and 63 Malaysian university students living in Australia. The two ethnic groups were equally able to discriminate the relative differences in sucrose concentration among the test samples, and a similar percentage of each group were sweetness likers or dislikers. Some significant differences between the ethnic groups' sweetness intensity and preference ratings were observed, but the differences were food-specific and were not always apparent for the same sucrose level in the different test foods. Within each ethnic group, more subjects had greater difficulty discriminating different sucrose levels in a solid, high fat biscuit. The Australian group had higher mean liking ratings than the Malaysian group for the orange juice and biscuit samples. However, both groups preferred similar levels of sucrose in the juice, custard and biscuit, which were similar to the amounts of sucrose present in current commercial products. The hedonic response pattern to the sucrose solution was not a good predictor of the hedonic responses to the other test stimuli, which indicates that preferred levels of sweetness are food-specific. Sweetness intensity ratings were not significantly associated with any of the dietary intake variables or bitterness ratings to 6-n-propylthiouracil. However, subjects who preferred higher levels of sucrose in the test stimuli tended to have higher dietary intakes of sugar and sweet foods.     

Texture-taste interactions: Enhancement of taste intensity by structural modifications of the food matrix

The reduction of salt and sugar in food products remains a challenge due to the importance of those ingredients in providing a highly desired taste quality, enhancing flavor, determining the behavior of structuring ingredients, and ensuring microbiological safety. Several technologies have been used to reduce salt and sugar content in foods such as replacement of sugar by sweeteners, replacement of sodium salts by blends of other salts, taste enhancement by aromas and taste boosters or gradual reduction of sugar and salt in small steps over time. In this study we present two alternative approaches to enhance taste perception. First, the use of an inhomogeneous spatial distribution of sugar in food gels is introduced as a way to enhance sweetness perception [1]. The translation of the concept of taste contrast to bread applications is discussed which allows to reduce salt content in bread by 25% without loss of saltiness intensity and without addition of taste enhancers, aromas or salt replacers [2]. Secondly, it is demonstrated how the serum release under compression of mixed polysaccharide/protein gels can be engineered to enhance sweetness perception. An increase of serum release by 5x allowed to reduce sugar content of gels by 30% while maintaining sweet taste intensity [3]. The translation of this concept to low salt sausages is discussed. Sausages were engineered to exhibit enhanced juiciness which lead to a boost of saltiness allowing for up to 40% salt reduction [4]. These approaches can be used to further optimize the development of products with reduced salt and sugar content while maintaining taste intensity.     

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

ABSTRACT: In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.     

Sweetness intensity perception and pleasantness ratings of sucrose, aspartame solutions and cola among multi-ethnic Malaysian subjects

As the sugar intake of Malaysians is one of the highest in the Asia Pacific region, we wanted to investigate how this high prevalence of ‘sweet tooth’ is influenced by biological determinants like age, gender, ethnicity and Body Mass Index (BMI). This study therefore sought to use the generalized Labeled Magnitude Scale to evaluate the sweetness intensity perception and pleasantness ratings of not only three increasing suprathreshold concentrations of sucrose and a popular naturally-sweetened carbonated beverage - Coca-Cola®, but also their non-nutritive sweetener (NNS) counterparts - aspartame and Coca-Cola Light®. Taken together, the overall intensity of NNS solutions and beverage was perceived as significantly higher, but not for their pleasantness. The intensity perception and pleasantness of most sweet solutions were not significantly associated with gender and BMI. Overall, Malays had a lower perceived intensity of sweet stimuli compared to other ethnicities, but a conclusion of the influence of ethnicity on sweetness pleasantness could not be met. Lastly, sweetness intensity perception and pleasantness ratings for both colas decreased significantly with age.     

甘薯甜度与薯块蒸煮前后糖分的相关性研究

测定了357个干率范围在17.26%～42.42%的甘薯育种选种圃群体蒸煮前后的还原糖、可溶性糖及其甜度。研究表明:甜度与熟薯的可溶性糖、还原糖、生薯可溶性糖呈极显著相关,相关系数分别为0.360**、0.277**0、.274**,与生薯还原糖没有明显相关性,其相关系数仅为0.039。对熟薯的可溶性糖进行分解研究表明,蒸煮过程中产生的还原糖和可溶性多糖对甜度的贡献率分别为47.66%、32.07%。按甜度分级的群体平均数分析,甜度同样与熟薯的可溶性糖、还原糖、生薯可溶性糖呈显著相关性,相关系数分别为0.977**、0.974**0、.962**,与生薯还原糖没有明显相关性,其相关系数仅为0.225。对上述糖分指标的群体分布研究表明,生薯还原糖、生薯可溶性糖、熟薯还原糖呈较窄的正态分布,而熟薯可溶性糖呈较宽的正态分布。综合分析得出,熟薯可溶性糖与甜度具有较高的相关性和品种间的差异,更适合作为甘薯甜度评价的指标和食用品种品质育种指标,甘薯的甜度主要来源于蒸煮过程中产生的糖分而非鲜薯糖分。     

Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste

ABSTRACT: Fruit ripening is closely associated with compositional and structural changes which can occur before or after harvesting. In papaya fruit, the period of sugar synthesis and accumulation remains poorly understood. The correlation between soluble sugar content and sweetness during papaya ripening was investigated in this study. Soluble sugars accumulated mainly when the papaya fruit was still attached to the plant. After harvest, however, there was still sucrose synthesis, and the sucrose-phosphate synthase activity was highly correlated to the sucrose content, indicating the importance of this enzyme in the process. Sensory analysis showed that there was a dissociation between sugar content and sweet sensory perception, while the pulp softening showed high correlation with the sweetness process, probably due to the easier release of cellular contents in the fully ripened tissue.     

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose,and aspartame in yogurt

Sweeteners and flavors are generally added to yogurt to make them more palatable. However, the addition of these ingredients may affect the fermentation process of yogurt as well as its physical and sensory characteristics. Consumers prioritize yogurt products that are “natural.” A modified single-chain form of the natural sweet protein monellin extracted from the fruit of Dioscoreophyllum cumminsii, called MNEI, could be a useful alternative to artificial sweeteners. The aim of the present work was to evaluate new rapid sensory methods in combination with rheology to assess the viability of using MNEI to develop sweetened yogurts without the calories of sugar. We studied the gelation and cooling kinetics of 4 yogurt samples (unsweetened or sweetened with MNEI, aspartame, or sucrose) by using a rheometer. Furthermore, the 4 yogurts, with and without addition of a flavoring agent, were characterized from a sensory perspective using a combination of 2 rapid sensory methods, ultra flash profile and flash profile. Rheological results showed that, when added at typical usage levels, aspartame, sucrose, and MNEI did not generally affect the yogurt fermentation process or its rheological properties. Sensory results demonstrated that texture attributes of yogurts with aspartame and sucrose were strongly linked to sweetness and flavor perception, but this was not true for MNEI-sweetened yogurts. In contrast to results obtained from samples sweetened with sucrose and aspartame, MNEI protein did not sweeten the yogurt when added before fermentation. This study highlights the enhancing effect of flavor on sweetness perception, supporting previous reports that noted synergistic effects between sucrose or aspartame and flavors. Hence, future studies should be conducted to determine how sweet proteins behave in yogurt when added after fermentation.     

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.     

The effect of frequency of consumption of artificial sweeteners on sweetness liking by women

ABSTRACT:  Research into sweetness perception and preference thus far has demonstrated that sweetness preference is related not to the total sugar consumed by an individual but the amount of refined sugar ingested. Research has yet to be conducted, however, to determine whether a diet high in artificial sweeteners contributes to sweetness liking and preference with the same result as a diet high in sugar. The purpose of this research was to determine if such a relationship exists with regard to diets high in artificially sweetened beverages. Seventy-one female participants were recruited and screened for sweetener consumption in beverages. Sixty-four of these individuals were selected for sensory testing. All participants evaluated orange juice samples (ranging from 0% added sucrose to 20% added sucrose) for liking of sweetness using a 9-point hedonic scale. Based on screening survey data, participants were categorized according to sweetener consumption group (artificial sweetener consumers and natural sweetener consumers) and by overall sweetened beverage intake (low or high, regardless of sweetener type normally consumed). Sensory data were analyzed to compare sweetness liking in each of these groups. Significant differences in liking were observed, with individuals in the high sweetened beverage intake group preferring sweeter orange juice than those in the low-intake group. Categorization by sweetener type resulted in no significant differences between the groups, indicating that regardless of the type of sweetener consumed in a beverage, liking of sweetness will be influenced in the same manner.     

Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness,time‐intensity analysis and acceptance test

For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.     

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied and compared with conventional drying aids for fruit purees, namely sucrose and maltodextrin (MD). Glass transition temperature ( T _g), colour, sensory profile and consumer preference were determined. Purees dried with MD and/or trehalose presented higher T _g values as compared to sucrose. Sensory evaluation indicated that samples dried with trehalose retained fresh strawberry aroma and flavour, keeping a good sweetness/sourness balance, while puree dried with sucrose was mostly sweet. Addition of MD caused an increase in products visual viscosity and sourness, attributes which were negatively correlated to preference. Trehalose presented several advantages for increasing the quality of freeze dried fruit purees. It raised T _g, gave an adequate sweetness/sourness balance, and allowed a better perception of fresh strawberry flavour.     

Rejection thresholds (RjT) of sweet likers and dislikers

Sweetness is generally a desirable taste, however consumers can be grouped into sweet likers and dislikers according to optimally preferred sucrose concentrations. Understanding the levels of sweetness in products that are acceptable and unacceptable to both consumer groups is important to product development and for influencing dietary habits. The concentrations at which sucrose decreases liking (the rejection threshold; RjT) in liquid and semi-solid matrices were investigated in this study. Thirty six consumers rated their liking of 5 sucrose aqueous solutions; this identified 36% sweet likers (SL) whose liking ratings increased with increasing sucrose and 64% sweet dislikers (SD) whose liking ratings decreased above 6% (w/v) sucrose. We hypothesized that SL and SD would have different RjT for sucrose in products. This was tested by preparing 8 levels of sucrose in orange juice and orange jelly and presenting each against the lowest level in forced choice preference tests. In orange juice, as sucrose increased from 33 g/L to 75 g/L the proportion of people preferring the sweeter sample increased in both groups. However, at higher sucrose levels, the proportion of consumers preferring the sweet sample decreased. For SD, a RjT was reached at 380 g/L, whereas a significant RjT for SL was not reached. RjT in jelly were not reached as the sweetness in orange jelly was significantly lower than for orange juice (p < 0.001). Despite statistically significant differences in rated sweetness between SL and SD (p = 0.019), the extent of difference between the two groups was minor. The results implied that sweet liker status was not substantially related to differences in sweetness perception. Self-reported dietary intake of carbohydrate, sugars and sucrose were not significantly affected by sweet liker status. However the failure to find an effect may be due to the small sample size and future studies within a larger, more representative population sample are justifiable from the results of this study.     

Taste properties of cocoa drinks with an added bitter/sweet sugar: intensity/time effects

Cocoa drinks treated with either sucrose or the bitter/sweet sugar, methyl α-D-mannopyranoside were evaluated for their intensity/time response determined by taste panellists using a moving chart recorder. Both additives caused an increase in persistence as well as intensity of response, sucrose for sweetness and methyl α-D-mannopyranoside for bitterness.
Tasting of the sucrose-treated drinks, after presaturating panellists' tongues with quinine sulphate solutions, caused no significant differences in perceived sweetness. However, presaturating panellists' tongues with sucrose solution did cause significant differences in bitterness perception of the drinks containing methyl α-D-mannopyranoside.
These results accord with a previous observation of the taste response to methyl α-D-mannopyranoside in pure water and suggest that the bitter/sweet molecule may exert its effect by simultaneously spanning both basic taste receptors.     

高效液相色谱法测定广西芒果中糖组分含量

目的研究广西名特优水果——芒果中的糖组分含量情况,为民众日常选择食用芒果提供科学依据。方法利用高效液相色谱法测定芒果中糖组分的含量,分析不同成熟度芒果中糖组分的变化情况。结果芒果果实中的糖分主要由果糖、蔗糖和葡萄糖组成,但是由于葡萄糖的甜度不明显,所以对果实中甜度的贡献主要以果糖和蔗糖为主。结论蔗糖、果糖、葡萄糖的共同作用为芒果的鲜甜口感和良好的营养价值起到很好的贡献。从糖分分析的结果来看,芒果营养价值高,甜度高,具有良好的食用口感和食用价值。     

添加复配糖对凝固型酸奶品质的影响

采用赤藓糖醇、罗汉果甜苷、甜菊糖苷以49.5:1:1进行复配混合作为蔗糖替代糖,同等甜度下复配糖与蔗糖比例为7.77:1。研究43 ℃发酵的添加复配糖的无蔗糖酸奶和添加同等甜度蔗糖的普通酸奶色、香、味等感官特性以及理化指标的差异性。利用电子眼、电子鼻、电子舌检测添加复配糖的无蔗糖酸奶和添加同等甜度蔗糖的普通酸奶的色、香、味,采用酚酞指示剂法、质构仪、流变仪、平板计数法测定添加复配糖的无蔗糖酸奶和添加同等甜度蔗糖的普通酸奶发酵过程中酸度、硬度、粘度、乳酸菌数量。结果表明:发酵结束时,添加复配糖的无蔗糖酸奶和添加同等甜度蔗糖的普通酸奶酸度范围在70.11°T~72.18°T,二者无显著性差异（P>0.05）;发酵过程中,在1~5 h内,添加4%、8%、10%、12%的复配糖的无蔗糖酸奶较同等甜度的普通酸奶产酸速率快,且差异显著（P<0.05）,而添加6%复配糖的无蔗糖酸奶在发酵1~3 h内较普通酸奶产酸速率显著增加（P<0.05）,4~5 h内两种酸奶产酸速率无显著性差异（P>0.05）。在发酵1~3 h内,添加蔗糖的普通酸奶和添加同等甜度复配糖的无蔗糖酸奶硬度、粘度增加缓慢;发酵3~5 h,添加复配糖的无蔗糖酸奶硬度、粘度增加速度高于添加同等甜度蔗糖的普通酸奶组,差异显著（P<0.05）。在发酵过程中,相同甜度下,添加复配糖的无蔗糖酸奶的乳酸菌增殖较普通酸奶快,且存在显著性差异（P<0.05）。相同甜度的无蔗糖酸奶感官评分高于同等甜度的普通酸奶;蔗糖浓度为4%、10%、12%的普通酸奶较添加同等甜度复配糖的无蔗糖酸奶,在气味和色泽方面存在显著性差异（P<0.05）,经挥发性成分分析,不同浓度的普通酸奶和无蔗糖酸奶共分别检测出31、44种挥发性成分,滋味无显著性差异（P>0.05）;而蔗糖浓度6%、8%的普通酸奶较添加同等甜度复配糖的无蔗糖酸奶,在色泽和气味上无显著性差异（P>0.05）,但在滋味上存在显著性差异（P<0.05）。因此,添加不同浓度蔗糖的普通酸奶和添加同等甜度复配糖的无蔗糖酸奶相比,具有显著性差异。