Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Rubio-Arraez, Susana; Benavent, Carme; Ortolá, María Dolores; Castelló, M.L.

doi:10.1155/2018/8412017

Cited by 9 publications

(10 citation statements)

References 17 publications

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“…The cupcake sweetened with tagatose was the least preferred by the evaluators, which coincides with a study conducted by Rubio-Arraez et al (2018), where the sensory acceptability of a commercial gelatin sample (with sugar), one with 50% isomaltulose and 50% tagatose and another with 100% tagatose was compared; the sample with total sugar substitution by tagatose was the worst evaluated [43]. Sample C3 in this study (sweetened with tagatose) was classified as cloying, with a bitter taste or with a strange taste; this is contradicted by a study carried out by Mogha et al (2016), in which they demonstrated that the sensory contribution of tagatose is beneficial, since it reduces the bitter aftertaste of the preparations significantly [44].…”

Section: Discussionsupporting

confidence: 86%

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

Quitral

Valdés

Umaña

et al. 2019

Foods

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The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.

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Section: Discussionsupporting

confidence: 86%

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

Quitral

Valdés

Umaña

et al. 2019

Foods

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“…In another study developed by Rubio‐Arraez et al. (2018), replacing sugar with different proportions of isomaltulose and tagatose was tested in the manufacture of watermelon jellies. According to the results, antioxidant activity increased with storage time in the control sample and the sample with isomaltulose and tagatose (50:50%).…”

Section: Resultsmentioning

confidence: 99%

“…With the results of this review, it can be observed that blends of different sweeteners are in general almost always favorable to the sensory aspects of sweet fruit preserves with partial or completely sugar reduction, with highlights for some positive outcomes using blends of natural sweeteners with artificial ones (Akesowan & Choonhahirun, 2014; Riedel et al., 2015; Santos et al., 2014; Souza et al., 2013), blends of artificial sweeteners (Lago‐Vanzela et al., 2011), or blends with natural bulk sweeteners (Farias et al., 2019; Lago‐Vanzela et al., 2011; Minh, 2020; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016, Rubio‐Arraez et al., 2017; Rubio‐Arraez et al., 2018; Riedel et al., 2015).…”

Section: Discussionmentioning

confidence: 99%

“…Tagatose, although not an alcohol sugar, has a very similar structure and is also used as a bulk natural sweetener in foods (Oh, 2007; Rubio‐Arraez et al., 2018; Saraiva et al., 2020). In addition, some specific non‐digestible carbohydrates, such as polydextrose and oligofructose, despite having low sweetening potential, are also capable of imparting texture and viscosity to foods, they can also be employed as natural bulk sweeteners (Farias et al., 2019; Ibrahim, 2016; Tobal & Rodrigues, 2019).…”

Section: Introductionmentioning

confidence: 99%

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The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

Souza

Santos

Carneiro

et al. 2022

Food Processing Preservation

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With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high‐intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low‐sugar or sugar‐free natural products, which besides being sensory‐friendly, are possibly lower in calories and costs. Novelty impact statement The mixtures of natural bulk and high‐intensity sweeteners are a promising industrial alternative to preserve the sensory aspects of jams, jellies, or marmalades. Xylitol and stevia are considered good substitutes for sucrose. Depending on the type of sweetener or blend, sucrose content may be substituted by up to 50% without compromising the sensory acceptance.

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“…Dental diseases are the most prevalent noncommunicable sicknesses in the world and their treatment consumes between 5% and 10% of healthcare budgets in industrialized countries [4]. Additionally, simple sugars of rapid absorption cause glycemic peaks and the excess sugar can rapidly become fat in the body [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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

Peris

Rubio-Arraez

Castelló

et al. 2019

Foods

Self Cite

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Cited by 9 publications

References 17 publications

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

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

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