The effect of different sweeteners in low‐calorie yogurts — a review

Pinheiro, Marcia Vannucci Silva; Oliveira, Mona N.; Penna, A. L. B.; Tamime, A. Y.

doi:10.1111/j.1471-0307.2005.00228.x

Cited by 59 publications

(47 citation statements)

References 16 publications

(27 reference statements)

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“…This sweetener exhibits excellent chemical and biological stability, which makes its use possible in any type of product, including foods with low pH and subject to thermal treatment (NABORS, 2002). Besides, it presents advantages in comparison to other sweeteners because its taste is very similar to sucrose and, when combined with saccharin, it masks the metallic residual taste which is distinctive in saccharin (PINHEIRO et al, 2005). In jambolan jelly, this characteristic was not impressive since the interaction between the sweeteners and compounds of the jelly did not result in preferential acceptance by the panelists.…”

Section: Physical-chemical Analysis Of Jelliesmentioning

confidence: 99%

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Lago-Vanzela¹,

Santos²,

Lima³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Physical-chemical Analysis Of Jelliesmentioning

confidence: 99%

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Lago-Vanzela¹,

Santos²,

Lima³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Indeed, consumption of low-calorie and light products for diabetics or other medical restrictions, including obesity was increased [7] as well as for aesthetics and health concerned peoples. Increasing of consumer interest in reducing sugar intake, food products made with sweeteners rather than sugar have become more popular and depleted quickly with high market share [8].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener

Barakat¹,

Al-Furaydi²,

Al-Harbi³

et al. 2017

FNS

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The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction. Therefore, twenty low-calorie fruit-based formulated nectars were prepared mainly from orange, pomegranate, guava and mango pulps which sweetened with sucrose or sucrosereplaced at 25%, 50%, 75% and 100% using stevioside. Primitively, the yield of fresh fruits had been calculated. Consequently, nutritional, chemical and organoleptical characteristics of prepared fruit nectars have been determined. Results indicated that total solids content was in range of 5.57% -13.20%, 9.90% -14.37%, 8.25% -13.27% and 8.25% -16.50% for orange, pomegranate, guava and mango nectars, respectively. Dependently, caloric value resulted 21.57 to 51.08, 38.31 to 55.62, 31.93 27.53, 15.73 to 18.32, 25.72 to 30.87 and 18.07 to 20.98 for orange, pomegranate, guava and mango nectars, respectively. The results of organoleptical attributes showed no effect of sugar substituting by stevioside on color, odor and mouth feel. The most dramatic effect of sugar substituting had been observed on taste, bitter after taste and the overall acceptability of prepared nectars with high

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“…In this context, consumption of low calories and light products which are indicated for peoples with diabetic or other medical restrictions, including obesity was increased [7] as well as for aesthetics and health concerned peoples. With increasing of consumer interest in reducing sugar intake, food products made with sweeteners rather than sugar have become more popular and depleted quickly with high market share [8].…”

Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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The effect of different sweeteners in low‐calorie yogurts — a review

Cited by 59 publications

References 16 publications

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Physical-chemical, caloric and sensory characterization of light jambolan (Syzygium cumini Lamarck) jelly

Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

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