New Concept in Reduced-Calorie Sponge Cake Production by Xylitol and Oligofructose

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide formed in the process of obtaining rusks. The effect of the concentration of β-glucans in oat fiber preparations at 20% and 30% and the amount of preparations used at 10%, 15%, and 20% was investigated. On the basis of the obtained test results, it was shown that the most optimal concentration of oat fiber preparation in rusks recipe is at 15%, regardless of the content of β-glucan in it. This concentration makes it possible to reduce the amount of acrylamide formed in baked goods and rusks by ~70% and ~60%, respectively, while maintaining the desired physical and chemical properties of the product. In addition, it was shown that the browning index and water activity strongly correlate with the content of acrylamide in rusks, which makes them good markers of this compound in rusks. The use of hydrocolloids in the form of oat fiber preparations with different contents of β-glucan as a tool for reducing the amount of acrylamide in rusks, at the same time, offers the possibility of enriching these products with a soluble dietary fiber with health properties.

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The purpose of this study was to evaluate the hydrocolloids-protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

Background:

As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place.

Objective:

The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake.

Methods:

In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochemical properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined.

Results:

Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume. The highest specific volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor.

Conclusion:

The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.

Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie

There is a huge interest to develop low-sugar baked products for reducing risks of some diseases, such as adiposis, diabetes, and high blood pressure. A low-sugar cookie was prepared with butter, xylitol, and high-amylose maize flour (HAMF) through response surface methodology. ANOVA of models for sensory profiles, texture, and digestibility showed the models for sensory attributes, hardness, and resistant starch were significant (p < .05), indicating the reliability of these models. Sensory profiles of cookie were mainly affected by butter and xylitol, while HAMF was not significant. Hardness was negatively related to butter and HAMF. Resistant starch (RS) content was positively correlated with butter, xylitol, and HAMF. The improvement of RS was attributed to high proportions of long amylopectin and amylose chains of starch in HAMF and interactions of starch with butter and xylitol. The predicted model showed the optimal combination of a cookie with the highest sensory and resistant starch and the lowest hardness was intermediate butter, high xylitol, and high HAMF contents.

Efficient Bioconversion of Sucrose to High-Value-Added Glucaric Acid by In Vitro Metabolic Engineering

Glucaric acid (GA) is a major value-added chemicals feedstock and additive, especially in the food, cosmetics, and pharmaceutical industries. The increasing demand for GA is driving the search for a more efficient and less costly production pathway. In this study, a new in vitro multi-enzyme cascade system was developed, which converts sucrose efficiently to GA in a single vessel. The in vitro system, which does not require adenosine triphosphate (ATP) or nicotinamide adenine dinucleotide (NAD⁺ ) supplementation, contains seven enzymes. All enzymes were chosen from the BRENDA and NCBI databases and were expressed efficiently in Escherichia coli BL21(DE3). All seven enzymes were combined in an in vitro cascade system, and the reaction conditions were optimized. Under the optimized conditions, the in vitro seven-enzyme cascade system converted 50 mm sucrose to 34.8 mm GA with high efficiency (75 % of the theoretical yield). This system represents an alternative pathway for more efficient and less costly production of GA, which could be adapted for the synthesis of other value-added chemicals.

The effect of sugar substitutes on selected characteristics of shortcrust pastry

The aim of this study was to evaluate the possibility of substituting sugar in crust pastry with natural substitutes, such as stevia, xylitol, coconut sugar as well as dried banana. Furthermore, a comparison of physicochemical properties was carried out. The crust pastry obtained was analyzed in terms of color by CIEL*a*b*, textures, water activity, bake loss, semi-consumer assessments and the nutritional value was calculated. There was a clear impact caused by the sugar substitute on the physicochemical properties and their sensory assessment. The cakes with xylitol had the closest color, smell and taste to the control sample (with sucrose). The cakes with dried banana had a significantly reduced hardness compared to the control sample. The lowest bake loss was observed in the case of pastry with dried banana, while the highest was in the case of xylitol. In sensory analysis, the “Just-about-right” method was used, and pastries with a sweter taste were more desirable (xylitol) and pastry with the stevia substitute showed the lowest desirability. The lowest energy value per 100 g was obtained for stevia (392 kcal/ 100g), while for xylitol energy, the value was reduced by 6%.

The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.