The effect of sugar substitutes on selected characteristics of shortcrust pastry

• Autorzy: Król Katarzyna , Ponder Alicja , Gantner Magdalena

Identyfikatory

DOI

10.32933/ActaInnovations.31.6

• Języki publikacji: EN

Abstrakty

EN

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 sweeter 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%.

Słowa kluczowe

EN

xylitol; stevia; dried banana; coconut sugar; crust pastry

PL

ksylitol; stewia; suszony banan; cukier kokosowy

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2019
• Tom: no. 31
• Strony: 57--63
• Opis fizyczny: Bibliogr. 28 poz.

Twórcy

autor

Król Katarzyna

• Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw University Life of Sciences, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Ponder Alicja

• Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw University Life of Sciences, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Gantner Magdalena

• Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw University Life of Sciences, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).