The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period

Fagheie, mohammad; Lavasani, Alireza Shahab; Zand, Nazanin

doi:10.52547/fsct.18.113.247

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, maltitol replacement could not change the temperature of protein denaturation and starch gelatinization. Because of its inability to retain cake moisture, replacing sugar with maltitol can lead to the hardening of the cake (Fagheie et al, 2021). Conversely, xylitol reduces the denaturation temperature of proteins.…”

Section: Hardnessmentioning

confidence: 99%

Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis

et al. 2022

View full text Add to dashboard Cite

Background and Objectives: Bakery products have the highest amount of sugar among food products. The cake is known as one of the most popular bakery products. Therefore, substituting sugar in cakes can be one of the ways to reduce product energy and prevent weight gain. In this study, comprehensive research was conducted to investigate the effect of replacing sugar with xylitol and maltitol on the quality of cakes. PubMed, Web of Science, Google Scholar, Scopus, ProQuest, and Food Science and Technology Abstracts databases, were searched to find related studies. Finding: A total of 617 articles were collected from different databases, and after checking with inclusion criteria, finally, 10 articles were included for meta-analysis. Conclusion: Due to different percentages of xylitol and maltitol being used to replace sucrose in different studies, the studies were combined in subgroups with different replacement percentages. No significant difference was observed in most subgroups due to replacing sucrose with maltitol and xylitol.Significance and Novelty: These results show that xylitol and maltitol have the same characteristics as sucrose, and their substitution in the cake does not cause a significant difference in the characteristics of the cake.

show abstract

Section: Hardnessmentioning

confidence: 99%