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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins? | LitMetric

AI Article Synopsis

  • The study investigates replacing sucrose in muffins with nine combinations of isomaltulose and oligofructose, focusing on their effects on muffin quality.
  • Isomaltulose is similar to sucrose in calories but offers lower sweetness and a non-cariogenic profile, while oligofructose adds prebiotic benefits and reduces calories.
  • Results indicated that these sweetener combinations produced softer muffins, with isomaltulose causing darker products but resulting in lower sweetness and flavor scores compared to muffins with sucrose.

Article Abstract

This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, A , mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

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Source
http://dx.doi.org/10.1111/jtxs.12602DOI Listing

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