Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener

Winkelhausen, Eleonora; Jovanovic-Malinovska, Ruzica; Velickova, Elena; Kuzmanova, Slobodanka

doi:10.1080/10942910601098031

Cited by 42 publications

(32 citation statements)

References 18 publications

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“…Xylitol is more hygroscopic than sucrose (Winkelhausen et al . ); therefore, it seems reasonable that partial or complete elimination of sucrose led to a reduction in the water activity of dietetic cakes. As suggested by Winkelhausen et al .…”

Section: Resultsmentioning

confidence: 99%

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New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose

Nourmohammadi

Peighambardoust

2016

Journal of Food Quality

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In the present study, the influence of sucrose replacement with xylitol and oligofructose on volume, apparent and solid density, porosity, water activity, crust color, texture and sensory properties of reduced‐calorie sponge cakes was investigated (control: 100% sucrose, X1: 100% xylitol, X2: 77% xylitol‐23% oligofructose, X3: 23% xylitol‐57% sucrose‐20% oligofructose and X4: 25% xylitol‐75% sucrose). Based on the results X3 indicated the highest volume and porosity and the lowest apparent density. X3 also possessed the same firmness with sucrose cakes, while other reduced‐calorie samples showed lower firmness compared to control. In terms of crust color, all reduced‐calorie samples excluding X1 had darker crust than control. Control cakes showed the highest water activity than other samples. The sensory scores of all reduced‐calorie cakes were similar to control at the 1st and 7th days of evaluation, while dietetic samples got higher scores than sucrose cakes at the 14th day after production. Xylitol had no significant effect on solid density (P > 0.05). Practical Applications Due to high level of sucrose in cake formulation, and problems such as obesity and increased blood sugar as the result of over consumption of these products, it is necessary to find a way to eliminate or reduce sucrose in cake formulation. Bulking agents are allowed for low calorie and diabetic diets, since their metabolism is slow and incomplete. The purpose of this research is using different concentrations of xylitol and oligofructose as bulking agents in reduced‐calorie cakes. Based on our findings, partial substitution of sucrose with xylitol and oligofructose (X3: xylitol‐sucrose‐oligofructose) showed the best results. On the other hand, complete substitution of sucrose with xylitol (X1) did not provide suitable physical and sensory properties.

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Section: Resultsmentioning

confidence: 99%

“…In a comparative study about the effect of xylitol and sucrose on shelf‐life of sponge cakes, samples produced with sucrose showed mold spoilage after 15 days of storage, while no mold spoilage was observed in samples containing 5% xylitol up to 29 days (Winkelhausen et al . ).…”

Section: Introductionmentioning

confidence: 97%

New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose

Nourmohammadi

Peighambardoust

2016

Journal of Food Quality

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“…Granström et al (2007) reported on the use of xylitol as a raw material for production of L-lyxose, L-xylose and Larabinose. Additionally, xylitol can be used for extending the shelf life of foods (Parajó et al 1998;Winkelhausen et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Hydrogels based on u.v.-crosslinked poly(ethylene oxide) – matrices for immobilization of Candida boidinii cells for xylitol production

Winkelhausen

Jovanovic-Malinovska

Kuzmanova

et al. 2008

World J Microbiol Biotechnol

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Hydrogels based on high molecular weight poly(ethylene oxide) were synthesized by u.v.-irradiation of aqueous solutions in presence of the photoinitiator, (4-benzoylbenzyl)trimethylammonium chloride and different crosslinkers, poly(ethylene glycol), diacrylates and N,N 0 -methylenebisacrylamide. Candida boidinii cells were immobilized in these hydrogels and the gels were characterized in regards to gel fraction yield, degree of equilibrium swelling, shear storage and loss moduli. In addition, the number average molecular weight between crosslinks and the mesh size were estimated. The incorporated yeast cells considerably affected the viscoelastic properties of the gels. Immobilized C. boidinii cells were used for conversion of xylose to xylitol. Of the immobilized systems tested, only the system with poly(ethylene oxide) crosslinked with N,N 0 -methylenebisacrylamide exhibited xylitol production. The operational stability of this system was evaluated by seven repeated-batch runs performed in Erlenmeyer flasks in duration of 55 days. The progressive improvement of xylose consumption, up to 73.5%, stopped in the fifth cycle, after which it dropped to 42.7%. Although xylitol concentration never reached more than 4.2 g l -1 , xylitol was produced in each of the seven cycles. The cell leakage of 1.8 g l -1 during the first 45 days, indicated very good stability of the system.

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“…Xylitol can provide about 10 kJ/g energy, which is 40% less energy than sucrose (Winkelhausen et al . ). Winkelhausen et al .…”

Section: Introductionmentioning

confidence: 97%

Assessment on Rheological and Texture Properties of Xylitol‐Substituted Dadih

Thani

Kamal

Taip

et al. 2014

J Food Process Engineering

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Dadih is a dairy-based dessert made of milk, water, sugar and agar, which is popular especially among South East Asian people. It has sweet taste due to high sugar content in its formulation. An excessive intake of sugar is harmful to human health, and it would be beneficial if the conventional sugar is replaced by a sugar substitute. In order to formulate a healthier dadih, xylitol was used to replace sucrose in three different levels of compositions (0, 50 and 100%), which xylitol provides intense sweetness with fewer calories. Therefore, the objective of this study was to evaluate the effect of xylitol substitution on rheological and textural properties of xylitol-substituted dadih. Process parameters were cooking temperatures (85-95C) and cooking times (10-20 min). It was found that cooking temperature had the biggest impact on dadih. All samples showed gel-like behavior where the value of G′ (storage modulus) was higher than G″ (loss modulus). Samples that were prepared under high temperatures illustrated higher value of G′ with elastic gel property regardless of the xylitol composition. Sample prepared at 95C cooking temperature, 20-min cooking time and 0% xylitol exhibited the highest value of hardness and internal gel strength with 0.892 N ± 0.002 and 0.248 N ± 0.006, respectively. In general, the presence of xylitol in dadih contributed to its softer texture compared to a product that is made from sucrose. However, xylitol-substituted dadih prepared at 85C with longer cooking time (15 to 20 min) met the required texture as conventional dadih. PRACTICAL APPLICATIONSXylitol is currently one of most popular sugar replacement due to its abundance compensation to consumers' health. Thus, the study on the effect of xylitol substitution on different types of food can benefit the future of food industry. This research focused on finding the optimal xylitol substitution under different process conditions in dadih production. The rheological and texture analysis on samples with various process conditions and xylitol substitution confirmed that the physical properties of dadih are easily affected by these two factors. Physical properties of dadih have an important role in consumer's acceptability; hence, rheology and texture analysis are crucial to determine the physical properties of xylitol-substituted dadih.

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Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener

Cited by 42 publications

References 18 publications

New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose

New Concept in Reduced‐Calorie Sponge Cake Production by Xylitol and Oligofructose

Hydrogels based on u.v.-crosslinked poly(ethylene oxide) – matrices for immobilization of Candida boidinii cells for xylitol production

Assessment on Rheological and Texture Properties of Xylitol‐Substituted Dadih

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