Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties

Abstract

Lipids (fat and oil) and sucrose are two main ingredients in cake manufacturing which play important roles in batter and cake quality and sensory properties which have been already documented

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

“…In 2008, the FDA completed its evaluation of the first stevia‐related GRAS notice for rebaudioside A as a general‐purpose sweetener in food products (Perrier & Carlson, 2018). It is a natural high‐intensity sweetener, 250 to 450 times more potent than 0.4% (wt/vol) sucrose (Majzoobi et al, 2020). Despite the desirable sweetness that the steviol glycosides impart, undesirable notes such as metallic, bitter liquorice taste, and/or artificial sweetness were reported at high concentrations (Carocho et al, 2017).…”

“…In 2008, the FDA completed its evaluation of the first stevia-related GRAS notice for rebaudioside A as a general-purpose sweetener in food products (Perrier & Carlson, 2018). It is a natural high-intensity sweetener, 250 to 450 times more potent than 0.4% (wt/vol) sucrose (Majzoobi et al, 2020).…”

In Vitro Modulatory Effect of Stevioside, as a Partial Sugar Replacer in Sweeteners, on Human Child Microbiota

“…Particular attention was paid to non-nutritive sweeteners’ role in the long-term change in the human microbiota pattern (dysbiosis). This aspect results from the insufficient knowledge of the metabolic syndrome mechanisms that lead to the installation of degenerative pathologies: hypertension, obesity, diabetes, or proinflammatory processes—cytokine synthesis [ 16 , 17 ]. These can cause irreversible changes in physiological functions, leading to neurodegeneration.…”

“…Understanding the processes related to microbiota and stevioside interaction is topical research due to the widespread consumption of sweeteners [ 17 ]. These compounds considered toxicologically safe have not an impact study for long-term use [ 18 ].…”