Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Karp, Sabina; Wyrwisz, Jarosław; Kurek, Marcin Andrzej; Wierzbicka, Agnieszka

doi:10.1007/s10068-016-0245-x

Cited by 29 publications

(27 citation statements)

References 26 publications

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“…In this study, the sensory test of acceptance (10 cm unstructured scale, hedonic test) was performed on a trained consumer panel (30 persons) for each flour set (rice cakes or corn cakes). Rules and conditions of sensory evaluation were based on Karp et al (2016). The following attributes were rated: softness, moisture, porosity, taste, colour and overall quality.…”

Section: Semi-consumer Test Of Acceptancementioning

confidence: 99%

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Karp

Wyrwisz

Kurek

et al. 2019

Food sci. technol. int.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

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Section: Semi-consumer Test Of Acceptancementioning

confidence: 99%

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Karp

Wyrwisz

Kurek

et al. 2019

Food sci. technol. int.

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“…SGs are used by food producers in snacks, pickled vegetables, dried seafood, soy sauces, miso production [22], in low calorie beverages [23], candy, chewing gum, ice cream, tea, yoghurt [24,25], baked goods [26][27][28], muffins [27][28][29][30][31], dried fruits [32,33]. Few publications focused on fruit purée and jams [34][35][36][37][38][39].…”

Section: Introductionmentioning

confidence: 99%

Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Pielak

Czarniecka-Skubina

Głuchowski

2020

Foods

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The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

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“…They were instructed how to evaluate samples on 10-cm unstructured liking scale which started from “highly not desirable” and ended to “highly desirable”. The conditions of the sensory evaluation and all rules have already been described in Karp et al ( 2016 ). The following crumb descriptors were rated: softness, moisture, porosity, taste, flavour and overall acceptance.…”

Section: Methodsmentioning

confidence: 99%

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

2020

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The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat b-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat b-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat b-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat bglucan were 66.12% and 2.63% respectively. This proves that the application of oat b-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat b-glucan's pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Cited by 29 publications

References 26 publications

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

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