Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System

Abstract

Sugar reduction in processed foods is a pressing and complex problem, as sugars contribute important sensory and physical properties to foods. Composed of sugars and lipids, caramel coating systems, like the coating in caramel popcorns, exemplify this challenge. In order to probe the feasibility and consequences of sugar reduction, both sensory and physical properties were measured for 3 types of caramel coating systems. Four commonly used sugar alcohols, isomalt, maltitol, mannitol, and sorbitol, with different thermal properties and relative sweetness values were chosen to replace sugar in the caramel coating systems at 25% and 50% sugar reduction levels. Full sugar (control) and reduced sugar caramel coating samples were prepared in duplicate. Ten trained panelists participated in a 6-wk descriptive analysis panel to define and quantify the intensity of important sensory characteristics. All 24 sensory terms generated by the panel differed significantly across caramel type and sugar replacer. Thermal properties were measured through differential scanning calorimetry, and textural properties were measured through texture profile analysis. Replacement of sugar with sugar alcohols was found to decrease the glass transition temperature and systematically alter the hardness and resilience of caramel samples. Principal component analysis of sensory and physical data revealed that caramel coating type dictates caramel aroma, aroma by mouth, taste, and aftertaste, while sugar replacer and replacement level dictate texture. This research represents the first comprehensive study of the effects of sugar reduction in a caramel coating system and suggests successful strategies for sugar reduction and key parameters to control in reduced sugar systems.

Quality Assessment of the Toffee With Sweeteners and Dye From Walnut Septum or Kernel’s Pellicle

“…Reducing the sugars in foods is a complex issue because sugars contribute to important sensory and physical food properties. Near the 20-50% of sugar can be reduced or replaced by several ingredients without affecting sensory acceptance [45,46]. Two commonly used sweeteners, sucralose and isomalt have been proposed to replace sugar in toffee masses.…”

Effect of sugar reduction on sensory characteristics of dried fish mince product

“…Another study shows that SR affects consumers' sensory and hedonic perception in fruit nectars 14 . What is more, SR affects sensory and physical properties in a caramel coating system 15 …”

“…14 What is more, SR affects sensory and physical properties in a caramel coating system. 15 Currently, SR has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been adequately explored. One study shows that reducing the excessive addition of sugar in horsemeat sausage does not change the sensory characteristics of the product, which indicates that it is feasible to reduce sugar without changing the sensory characteristics of meat products.…”

Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis

“…A variety of works can be found in the literature comparing instrumental and sensory method [ 19 , 20 , 21 , 22 , 23 ], although less work has been done regarding the aspect of sugar reduction [ 24 , 25 ], especially in the area of confectionary gels. Developing a correlation between sensory and instrumental results is critical for product development and the success of sugar reduction in products.…”