Turkish delight is a confectionery product that differs from the others with its characteristic soft and jelly-like consistency. The main ingredients used in its production are sugar, wheat starch and glucose syrup. In recent years, there has been a tendency to increase consumer interest in so-called functional foods. This encourages confectionery manufacturers to look for a suitable alternative for partial or complete replacement of sucrose in the composition. One of the newest alternatives to sucrose is isomaltulose. It differs from other sugars by its low glycemic index and its non-cariogenicity. The aim of the present study was to establish the influence of isomaltulose, as a substitute for sucrose in the composition of „Ordinary “and „Extra “Turkish delight, on their main physicochemical parameters and properties. Based on a comparative analysis, the main physicochemical parameters and properties of locum masses, obtained with sucrose and isomaltulose, were determined.
Introduction. Physalis peruviana L. fruit contain various functional compounds with health promoting effects. The aim of this study was to investigate the possibility of obtaining reduced sugar jellies from physalis juice with different sugars and sugar substitues. Materials and methods. Jellies containing physalis juice and sucrose (sample S), fructose (sample F) or maltitol and maltitol syrup (sample M), respectively, were prepared and studied. Results and discussion. There were no significant differences between the samples in terms of dry matter content, titratable acidity and pH. The highest total sugar content was found in sample S (72.68%), and the lowestin sample M (7.12%). Sample M had about 90% lower total sugar content than sample S and about 83% lower than sample F. Therefore, according to EU Regulation No 1924/2006, the jelly with maltitol/maltitol syrup can be classified with a nutrition claim "Food with no added sugars". Due to its composition, the same nutrition claim can be ascribed to sample F. Sample F had the biggest sorption capacity, in which an absorption process was observed, and the moisture content of the jelly increased from 28.23% to 32.65% after 120 h. Samples S and M revealed a desorption process (decrease by about 2-3%, 120 h), thus being more stable in terms of storage. The texture profile of sample M was more favorable with regard to jelly's further use, as it had the highest hardness and adhesiveness values (10.12 N and 0.42 N.mm, respectively), compared to samples S and F. Additionally, sample M had about 40% lower energy value than sample S (680 kJ/100 g vs. 1142 kJ/100 g), thus allowing for the nutrition claim "Energy-reduced food" under the terms of Regulation No 1924/2006. The calculated glycemic indicator values were 39.2 (sample S), 23.5 (sample M) and 14.6 (sample F), respectively. These results suggest that physalis juice can be successfully processed into functional sweet jellies. Conclusions. The jellies with physalis juice and maltitol/maltitol syrup can be classified with the nutrition claims "Energy-reduced food" and "Food with no added sugars".
Lollipops are one of the most popular confectionary products among the consumers of all over the world. The main ingredient for their production is crystal sugar (sucrose). Its partial or complete replacement with suitable alternatives and sweeteners leads to change in sensory profile of lollipops and the overall perception by consumers. The use of isomaltulose may be consider as a revolution in confectionary industry due to its characteristics as a functional, digestible, non-cariogenic and just as important as a low glycaemic disaccharide. The aim of the present study was to evaluate the effect of isomaltulose as a sugar replacement in lollipops on main nutritional parameters and sensory characteristics as appearance (color and opacity), taste, aroma also the texture attribute perceived in a mouth. Results shown that isomaltulose can affect significantly the sensory and texture profile of the lollipops comparing the control products with sucrose. The data shows that samples have the same energy values of 388 kcal/g but sample obtained with isomaltulose has about 12% lower glycaemic indicator.
In recent years, there has been a trend to replace sugar (sucrose) in the composition of foods with sweet taste, with its alternatives that have a beneficial effect on some of the functions of the human body. One of the newest alternatives to sucrose is isomaltulose, which differs from other sugars by its low glycemic index and its non-cariogenicity. The aim of the present study was to establish the influence of isomaltulose, as a substitute for sucrose in the composition of instant starch creams, on their main physicochemical parameters and properties. Based on a comparative analysis, the main physicochemical parameters and the rheological behavior of instant starch creams obtained with sucrose and isomaltulose were determined. It was found that differences between the samples exist in the indicator-content of reducing substances and the values of glycemic indicator. No differences were observed in the rheological behavior of the creams, similar to the cream with sugar, the cream with isomaltulose refers to non-Newtonian liquids.
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