The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert

Autores
Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the substitution of sucrose (S) and fats modifies their sensory and textural properties. A mixed experimental design was used to study the effects of single, binary and tertiary combinations of sucralose and Stevia on the dessert properties. Our results suggest that sugar can be replaced by the combination of Stevia and sucralose and that fat can be partially replaced by inulin to improve the properties of the final product. Results showed that the flow behavior and viscoelastic parameters varied among samples, obtaining the highest values of viscosity and consistency factor (K) for the samples 100%St and 50%St+50%Su. The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P>0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). The samples with inulin presented an increase in the consistency, confirming the effect of the polysaccharide as fat replacer. The sensory analysis showed a higher acceptability of the sample 50%St+50%Su+2.5%I compared to a reduced fat commercial sample. In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
Inulin
Reduced Fat Dairy Dessert
Stevia
Sugar-Free Dairy Dessert
Texture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64455
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessertRodriguez Furlán, Laura TeresaCampderrós, Mercedes EdithInulinReduced Fat Dairy DessertSteviaSugar-Free Dairy DessertTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the substitution of sucrose (S) and fats modifies their sensory and textural properties. A mixed experimental design was used to study the effects of single, binary and tertiary combinations of sucralose and Stevia on the dessert properties. Our results suggest that sugar can be replaced by the combination of Stevia and sucralose and that fat can be partially replaced by inulin to improve the properties of the final product. Results showed that the flow behavior and viscoelastic parameters varied among samples, obtaining the highest values of viscosity and consistency factor (K) for the samples 100%St and 50%St+50%Su. The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P>0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). The samples with inulin presented an increase in the consistency, confirming the effect of the polysaccharide as fat replacer. The sensory analysis showed a higher acceptability of the sample 50%St+50%Su+2.5%I compared to a reduced fat commercial sample. In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaAZTI-Tecnalia2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64455Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert; AZTI-Tecnalia; International Journal of Gastronomy and Food Science; 10; 12-2017; 16-231878-4518CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijgfs.2017.09.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1878450X17300331info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:38:38Zoai:ri.conicet.gov.ar:11336/64455instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:38:38.373CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
title The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
spellingShingle The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
Rodriguez Furlán, Laura Teresa
Inulin
Reduced Fat Dairy Dessert
Stevia
Sugar-Free Dairy Dessert
Texture
title_short The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
title_full The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
title_fullStr The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
title_full_unstemmed The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
title_sort The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
author Rodriguez Furlán, Laura Teresa
author_facet Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
author_role author
author2 Campderrós, Mercedes Edith
author2_role author
dc.subject.none.fl_str_mv Inulin
Reduced Fat Dairy Dessert
Stevia
Sugar-Free Dairy Dessert
Texture
topic Inulin
Reduced Fat Dairy Dessert
Stevia
Sugar-Free Dairy Dessert
Texture
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the substitution of sucrose (S) and fats modifies their sensory and textural properties. A mixed experimental design was used to study the effects of single, binary and tertiary combinations of sucralose and Stevia on the dessert properties. Our results suggest that sugar can be replaced by the combination of Stevia and sucralose and that fat can be partially replaced by inulin to improve the properties of the final product. Results showed that the flow behavior and viscoelastic parameters varied among samples, obtaining the highest values of viscosity and consistency factor (K) for the samples 100%St and 50%St+50%Su. The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P>0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). The samples with inulin presented an increase in the consistency, confirming the effect of the polysaccharide as fat replacer. The sensory analysis showed a higher acceptability of the sample 50%St+50%Su+2.5%I compared to a reduced fat commercial sample. In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical properties, since the substitution of sucrose (S) and fats modifies their sensory and textural properties. A mixed experimental design was used to study the effects of single, binary and tertiary combinations of sucralose and Stevia on the dessert properties. Our results suggest that sugar can be replaced by the combination of Stevia and sucralose and that fat can be partially replaced by inulin to improve the properties of the final product. Results showed that the flow behavior and viscoelastic parameters varied among samples, obtaining the highest values of viscosity and consistency factor (K) for the samples 100%St and 50%St+50%Su. The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P>0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). The samples with inulin presented an increase in the consistency, confirming the effect of the polysaccharide as fat replacer. The sensory analysis showed a higher acceptability of the sample 50%St+50%Su+2.5%I compared to a reduced fat commercial sample. In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64455
Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert; AZTI-Tecnalia; International Journal of Gastronomy and Food Science; 10; 12-2017; 16-23
1878-4518
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64455
identifier_str_mv Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert; AZTI-Tecnalia; International Journal of Gastronomy and Food Science; 10; 12-2017; 16-23
1878-4518
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijgfs.2017.09.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1878450X17300331
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv AZTI-Tecnalia
publisher.none.fl_str_mv AZTI-Tecnalia
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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