From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Peris, Miguel; Rubio-Arraez, Susana; Castelló, M.L.; Ortolá, María Dolores

doi:10.3390/foods8120660

Cited by 25 publications

(14 citation statements)

References 117 publications

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“…There was no significant ( p > 0.05) effect of agave syrup type, nor an interaction between the two factors. Other authors also stated the decrease in the batter viscosity due to the sucrose replacement by syrups resulting in a low product volume and poor cell structure [ 2 ].…”

Section: Resultsmentioning

confidence: 99%

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Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna

Trueba-Vázquez

Moraga

et al. 2020

Foods

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Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

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Section: Resultsmentioning

confidence: 99%

“…Nowadays, the eating habits of the world’s population include high ingestion of foods rich in sugars and fats, such as sweet bakery products [ 1 , 2 ]. Due to their practicality and pleasant taste, muffins are widely consumed by people of all ages, although mainly children [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna

Trueba-Vázquez

Moraga

et al. 2020

Foods

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“…Ingesting these kinds of products implies a high amount of sugar, saturated fats, and a high caloric value. Some of the most important problems linked to their consumption are tooth decay, diabetes, and obesity (Peris, Rubio‐Arraez, Castelló, & Ortolá, 2019). The growth in the excessive consumption of sugar is so evident that a tax on soft drinks is applied in different countries.…”

Section: Introductionmentioning

confidence: 99%

“…The food industry is using different alternatives to sucrose in bakery products (Peris et al, 2019). In this regard, intensive sweeteners such as aspartame, cyclamate, acesulfame K or saccharine have the particularity of providing high sweetness with low amounts of them.…”

Section: Introductionmentioning

confidence: 99%

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Castelló

Echevarrías

Rubio-Arraez

et al. 2021

Journal of Texture Studies

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This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non‐cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw, mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

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“…Flour contains from 9 to 15 % of bound water. At such moisture content flour has a long storage term [5,6].…”

Section: Introductionmentioning

confidence: 99%

Prospects of Using Spinach in Production Technology of Chapatti of Wholegrain Flour

Belemets

Radzievskaya

Yushchenko

et al. 2020

EUREKA: Life Sciences

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It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises

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From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

Cited by 25 publications

References 117 publications

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Prospects of Using Spinach in Production Technology of Chapatti of Wholegrain Flour

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