The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking

Abstract

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire‐cut cookie baking performance. The 12 SRs examined in this study were: Truvia, Splenda, Swerve, coconut palm sugar, Monk Fruit, erythritol, Benefiber, Miralax, blue agave syrup, yacon syrup, Sukrín Fiber Gold Syrup, and date syrup. The onset gelatinization temperature (Tgel) of wheat starch increased significantly (P < 0.05) as sucrose and SR concentration increased (0 to 60% w/w), with significant variations in Tgel found between different sweetener types at the same concentration. Generally, as solution concentration increased, the larger SRs (degree of polymerization [DP]> 10) decreased paste viscosity (peak and final), decreased granule swelling, and increased Tgel compared to the control (water). The smaller SRs (DP < 10) increased both paste viscosity (peak and final) and granule swelling, unlike the larger SRs, and did not increase Tgel as much as larger SRs. The SRs which performed similar to sucrose in model cookie baking (fracturability, spread, color, etc.) and effects on starch properties (Tgel, paste viscosity, and granule swelling) were yacon, Sukrín, date syrups, and coconut palm sugar. The results linking sweetener physicochemical properties to their effects on starch gelatinization, pasting, and swelling can be used to guide reformulation strategies for potentially reducing sugar and/or increasing fiber content in foods. Practical Application Several commercially available natural sweeteners and polymers (coconut palm sugar, date syrup, yacon syrup, Sukrín Fiber Gold syrup, and Benefiber) show promise for reducing or replacing sucrose in cookies, and other low‐moisture baked goods, based on their similar effects on wheat starch gelatinization, pasting, and swelling, as well as performance in cookie baking trials. Compared to sucrose, some of these ingredients have a lower glycemic response and higher dietary fiber content, and act as prebiotics, thereby providing potential health benefit.

Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations

“…8B). Others have observed endotherm widening for different commercial glucose-based OS (Benefiber®, polydextrose, and hydrolyzed barley β-glucan), 20,22 different sizes of inulin, 40 and large hydrocolloids. 41 These broadened T gel endotherms were attributed to these molecules increasing solution η and reducing the volume fraction or the amount of internalized water.…”

“…The T gel of starch and the baking performance of wire-cut cookies with yacon syrup, a natural extract high in FOS (<1000 g mol −1 ), exhibited similar effects compared to sucrose. 22 Conversely in another study, a large M w fructose-based OS (M n = 2813 g mol −1 ) did not elevate the T gel as much as sucrose and lower M w OS at the 30% concentration, which was attributed to limited diffusion within the granule. 10 The central aim of this study was to investigate the effects of pure and commercially available OS (including select NDOS) on the T gel parameters of wheat starch, and to determine which intrinsic and/or solution properties of OS best explained their effects on starch gelatinization.…”

“…Others have also found a strong negative correlation between the ϕ w,eff of OS and sugar solutions and the T gel of starch. 10,22 A commercial sucrosebased OS (FOS) elevated the T gel of wheat starch more than sucrose and other sugars and fibers, attributed to its lower Fig. 2 The effects of allulose and pure OS solutions (15%-60% w/w) with increasing molecular weight (180-667 g mol −1 ) on the onset T gel of wheat starch.…”

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

“…amount of amylose leached, and the free water competition between the leached amylose and ungelatinised granules are the three main factors that affect the starch gelatinization process (Woodbury et al, 2021). The difference between the C5 and C4 values, which represent starch degradation (Rosell et al, 2010), have a significant decreasing trend with the increasing addition level for all three additives in contrast to the control group.…”

Choux Pastry Made from Egg Groups based on the Hen Age and Shelf Life of the Eggs

“…The sugary or candylike matrix resulting from the sweetener is in a glassy state, making the texture brittle [20]. Several studies suggest that the addition of sucrose can reduce MC and aw because of the formation of an amorphous phase due to sugar crystallization which limits molecular mobility [21,22]. MC will most affect the content, texture, and color of the product during storage due to a strong bond between food (adsorbent) and water (adsorbate) [23].…”