Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits
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Date
2020
Authors
Milner, Laura
Journal Title
Journal ISSN
Volume Title
Publisher
University College Cork
Published Version
Abstract
High levels of sucrose in food has been linked with an increase risk of developing obesity and type 2 diabetes. Therefore a reduced sugar intake is strongly recommended by health professionals. Sweet baked products contain high levels of sucrose. Sucrose was reduced by 30% in cake and biscuit formulations and a variety of potential sweetening alternatives were studied. The fundamental rheology of the control and reformulated raw cake batters and biscuit doughs were recorded. The microstructure of the batters and doughs were captured using light microscopy (LM), confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM). At high frequencies (10Hz), batter containing polydextrose and apple pomace had a significantly greater complex modulus (G*), indicating a firmer batter. There was no significant change to the rheological properties of the biscuit doughs. LM revealed a reduction in sucrose yielded a batter with increased bubble size. Reformulated biscuit doughs remained similar to the control dough as seen by the LM. CLSM and cryo- SEM showed the reformulated batters and doughs were similar to the control however there was an increase in the cellulosic material in batters and dough containing fibrous material. The batters and doughs were baked and the resulting products’ properties were examined. The physical characteristics, texture profile, staling properties and microstructure of the reformulated cakes were examined. Sensory evaluation was also conducted. Oligofructose, whey permeate and polydextrose-containing cakes had similar characteristics to the control with regard to specific volume, colour, and texture. The addition of apple pomace resulted in cake with a decreased specific volume, harder crumb and a darker crumb and crust which received the lowest scores of the reformulated cakes in many attributes as ranked by the sensory panellists. The C-Cell revealed the 2D crumb structure did not significantly change. However CLSM revealed cakes containing apple pomace had an increase in cellulosic material. The reformulated cakes had a total sugar reduction of between 21.5-27.6%. A biscuit formulation was reduced by 30% sucrose and a combination of bulking agents (polydextrose, maltodextrin, plant fibres) with extracts (yeast, apple) and natural flavourings were investigated as sucrose replacers. When compared to the control biscuits, the addition of citrus fibres and apple extract (CFA) resulted in biscuits with an increased hardness, moisture content and water activity and a decreased lightness (L* value) and overall acceptability (as evaluated by the sensory panellists). Overall, biscuits containing cereal fibres and a natural flavouring received high sensory scores for colour, appearance, sweetness, aftertaste and overall acceptability. The polydextrose and a natural flavouring-containing biscuits achieved high scores for flavour, sweetness, aftertaste and overall acceptability compared to the control (over 5.5 on the hedonic scale). A total sucrose reduction of 14.7-28.6% was achieved compared to the control formulation. The volatile profile, staling and sound (acoustic) properties of reduced sucrose biscuits enriched with citrus fibre and polydextrose were evaluated. There was a significant increase in the moisture content, water activity and fracturability in the reformulated biscuits and a significant decrease in the acoustic emissions and sensory scores as evaluated by the panellists. This indicates the high moisture content, water activity and fracturability negatively influenced the acoustic properties of the reformulated biscuits. Volatile profile analysis revealed a decrease in Maillard reaction-derived compounds and an increase in lipid oxidation-derived compounds. Sensory evaluation deemed the biscuits as acceptable.
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Keywords
Cake , Biscuit , Sugar , Sensory analysis , Microstructure
Citation
Milner, L. C. 2020. Novel, clean label sweetening ingredients in reduced sucrose cake and biscuits. MRes Thesis, University College Cork.