The impact of sugar particles size and natural substitutes for the replacement of sucrose and fat in chocolate brownies: Sensory and physicochemical analysis

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dc.contributor.authorRichardson, Aislinn M.
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2021-06-28T11:23:13Z
dc.date.available2021-06-28T11:23:13Z
dc.date.issued2021-01-19
dc.date.updated2021-06-28T11:13:22Z
dc.description.abstractAs fat contributes important textural properties such as lubricity and tenderness to cakes, it is plausible to focus on ways to increase the perception of these properties with the aim of creating the illusion of a higher fat. The utilisation of small sugar particles has been shown to increase the moist and soft texture of Chocolate Brownies. The present study assessed three different sugar particle sizes in their ability to create the illusion of fat content and therefore their ability to permit fat replacement (FR) in this product. The unground commercial sugar (200-5181 µm) was used as the control (UC) and two of its sieved sugar separates, Large (L924-1877 µm) and Small (S459-972 µm) were investigated. For each, fat was replaced using pureed black beans. The most accepted sample was used for sucrose replacement (SR) using inulin and Rebaudioside A. (Reb A.). Samples containing the smallest sugar fraction with 25% FR were most significantly associated overall acceptability (OA) (p<0.01). The application of small sugar particles did not significantly negatively affect OA or liking of samples at a level of 75% FR compared to the other two sugar fractions. The utilisation of small sugar particles (459-972 µm) in the preparation of baked goods could aid baking & industry professionals in reducing the fat content of cake-like products.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM) Grant number 14F 812)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRichardson, A. M., Tyuftin, A. A., O'Sullivan, M. G., Kilcawley, K. N., Gallagher, E. and Kerry, J. P. (2021) 'The impact of sugar particles size and natural substitutes for the replacement of sucrose and fat in chocolate brownies: Sensory and physicochemical analysis', European Journal of Engineering and Technology Research, 6(1), pp. 104-113. doi: 10.24018/ejers.2021.6.1.2294en
dc.identifier.doi10.24018/ejers.2021.6.1.2294en
dc.identifier.endpage113en
dc.identifier.issn2736-576X
dc.identifier.issued1en
dc.identifier.journaltitleEuropean Journal of Engineering and Technology Researchen
dc.identifier.startpage104en
dc.identifier.urihttps://hdl.handle.net/10468/11499
dc.identifier.volume6en
dc.language.isoenen
dc.publisherEuropean Open Science Publishingen
dc.rights© 2021, the Authors. This work is licensed under a Creative Commons Attribution 4.0 International License.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectChocolate browniesen
dc.subjectSugar reductionen
dc.subjectFat reductionen
dc.subjectBakery productsen
dc.titleThe impact of sugar particles size and natural substitutes for the replacement of sucrose and fat in chocolate brownies: Sensory and physicochemical analysisen
dc.typeArticle (peer-reviewed)en
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