The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet

Abstract

Currently, the consumers have become more health-conscious and the request for functional foods, for example, probiotic or sugarfree products is raising day by day. This influences the confectionery industry to improve its products by incorporating components and technologies, which can meet the demands of most consumers (Alkhatib et al., 2017;Granato et al., 2020). Confectioneries (e.g., chewing gum, candy, etc.) are food matrices which, by virtue of their popularity among customers, are proper for the incorporation of bio-functional elements, for example, bioactive carotenoids, vitamins, antioxidants, probiotics microorganisms, and natural sugar substitutes (Miranda et al., 2020;Sessler et al., 2013). The inordinate use of sugar-containing products enhances energy intake which, in turn, may cause chronic diseases (De Ruyter et al., 2012;Konar et al., 2018). Therefore, the confectionery market is undergoing dynamic variations over the last few decades, inspired by elevated demands for healthy, particularly low-sugar or sugar-free food products.Masghati, as a traditional Iranian confection, comprises sugar (about 25%) as one of the basic components, which collaborates in the preservation of the moisture content, prolonged freshness,

Prosopis alba Seed as a Functional Food Waste for Food Formulation Enrichment

“…The chromatic parameters of the flour were measured with a Chroma meter CR-400 (Konica Minolta, Tokyo, Japan) colorimeter using the CIELab system, the results being expressed as chromaticity coordinates L*, a*, and b* (objective parameter). The coordinated L* represents lightness (contribution of black or white varying between 0 and 100); a* represents the contribution of green or red (negative or positive), and b* represents the contribution of yellow or blue (negative or positive) [ 18 ].…”

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

“…There is an increasing demand from a no longer small subset of consumers with vegan or vegetarian lifestyles to seek ingredient alternatives to gelatine in food formulations, including different plant‐based hydrocolloids (Nepovinnykh et al, 2019). Aside from these concerns, the mainstreaming of low‐sugar and sugarless products has been of key relevance due to the negative impact of sugar consumption on obesity, diabetes, and other health issues (Afyounizadeh Esfahani & Goli, 2021). This claim implies one of the most current industry challenges in formulating to reduce or replace sugars in sweet confectioneries while emulating the desired flavor and texture of the full‐calorie options (Saraiva et al, 2020).…”