Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose

Taylor, Tanya; Fasina, Oladiran; Bell, Leonard N.

doi:10.1111/j.1750-3841.2007.00653.x

Cited by 73 publications

(82 citation statements)

References 18 publications

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“…T and I50T50 formulations showed the highest sweetness, due to their higher content of tagatose. This would coherent with the recommendations given by the manufacturer of the commercial tagatose (two tablespoons of sucrose provides the same sweetness as one tablespoon of tagatose), though as was mentioned in the introduction, tagatose should have similar sweetening power to sucrose (Oh 2007;Taylor et al 2008;Calzada-León et al 2013). It is noteworthy that the global preference and intention of buying of jelly formulated with equal proportion of tagatose and isomaltulose (I50T50) presented the better score.…”

Section: Sensory Analysissupporting

confidence: 60%

“…Its texture is very similar to sucrose and almost as sweet as sucrose, with only 1.5 kcal/g and it does not provoke dental caries (Levin 2002;Oh 2007;Taylor et al 2008;Calzada-León et al 2013). Tagatose is very suitable for confectionary products, ice creams, soft drinks and breakfast cereals (Vastenavond et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Tagatose is minimally absorbed by the upper gastrointestinal tract. The unabsorbed tagatose is fermented in the intestines, causing a change in the proportions of various short chain fatty acids (Taylor et al 2008). Thus, it is considered a functional food and besides it performs functions as soluble fibre favouring lactic acid bacteria and Lactobacillus specie bacteria (Petersen-Skytte 2006).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

et al. 2016

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In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.

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Section: Sensory Analysissupporting

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

et al. 2016

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“…Taylor, Fasina, and Bell (2008) proposed the replacement of sucrose with tagatose, a minimally absorbed prebiotic monosaccharide. However, the substitution of fats with extra virgin olive oil, known for its positive healthy features, has not been considered in any report.…”

Section: Introductionmentioning

confidence: 99%

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Pasqualone

Bianco

Paradiso

2013

CyTA - Journal of Food

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The aim of the work was to improve the nutritional quality of biscuits and to enrich them with anthocyanins. The steps were (i) evaluation of various raw materials as sources of anthocyanins and optimization of anthocyanin extraction procedure; (ii) conduction of six biscuit-production trials by using anthocyanins extracted from the selected source, at different enrichment levels and with progressively less fat and sugar; and (iii) conduction of a paired-preference test to compare the best anthocyanin-enriched biscuits to control plain biscuits. Grape marc extract was selected for biscuit making. Also, the use of durum wheat semolina and extra virgin olive oil was proposed. A fat level as low as 100 g/kg was achieved, with a notable decrease of saturated fatty acids. Total anthocyanins accounted for 103 6 10 73 g/kg. The color of biscuits was characterized by more intense redness and minor lightness compared to the control, and acceptability was adequate, as assessed by 103 consumers.

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“…There have been several attempts at introducing inulin and FOS in low fat meat products such as mortadella (Garcia, Caceres & Selgas, 2006) and sausages (Archer, Johnson, Devereux & Baxter, 2004, Beriain, Gomez, Petri, Insausti & Sarries, 2011 with promising results in terms of acceptability (Garcia, Caceres & Selgas, 2006;Beriain, Gomez, Petri, Insausti & Sarries, 2011) and satiety (Archer, Johnson, Devereux & Baxter, 2004). Prebiotics in bakery products have also attracted a lot of interest as fat (Capriles, Soares, Pinto e Silva & Areas, 2009, Devereux, Jones, McCormack & Hunter, 2003, Zahn, Pepke & Rohm, 2010 or carbohydrate (Armstrong, Luecke & Bell, 2009, Brennan & Samyue, 2004, Hempel, Jacob & Rohm, 2007, Taylor, Fasina & Bell, 2008 substitutes.…”

mentioning

confidence: 99%

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose

Cited by 73 publications

References 18 publications

Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

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