Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production
Summary Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. Th...
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| Veröffentlicht in: | International journal of food science & technology 2017-04, Vol.52 (4), p.944-953 |
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| container_title | International journal of food science & technology |
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| creator | Karp, Sabina Wyrwisz, Jarosław Kurek, Marcin Andrzej Wierzbicka, Agnieszka |
| description | Summary
Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.
This paper presents a cocoa dietary fibre and a stevia sweetener as an alternative replacements of cocoa powder and sugar in sweet bakery production. Pro‐health benefits and lower energy value were obtained due to fibre and stevia addition. Generally muffins with natural alternatives met the consumers’ acceptance . The result also reviled increase of porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased. |
| doi_str_mv | 10.1111/ijfs.13358 |
| format | Article |
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Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.
This paper presents a cocoa dietary fibre and a stevia sweetener as an alternative replacements of cocoa powder and sugar in sweet bakery production. Pro‐health benefits and lower energy value were obtained due to fibre and stevia addition. Generally muffins with natural alternatives met the consumers’ acceptance . The result also reviled increase of porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.13358</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Artificial sweeteners ; Cocoa ; Cocoa dietary fibre ; Cohesion ; Dietary fiber ; Dietary fibre ; Firmness ; Food processing industry ; Food science ; functional food ; muffins ; Porosity ; Stevia ; Stevia rebaudiana ; steviol glycosides ; Sugars ; Sweets ; Texture ; texture profile analysis</subject><ispartof>International journal of food science & technology, 2017-04, Vol.52 (4), p.944-953</ispartof><rights>2017 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2017 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3678-4b7710c45a84fdacb4266d117a28d41a1d8ef785161d64c4b7f214cab0553f433</citedby><cites>FETCH-LOGICAL-c3678-4b7710c45a84fdacb4266d117a28d41a1d8ef785161d64c4b7f214cab0553f433</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.13358$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.13358$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Karp, Sabina</creatorcontrib><creatorcontrib>Wyrwisz, Jarosław</creatorcontrib><creatorcontrib>Kurek, Marcin Andrzej</creatorcontrib><creatorcontrib>Wierzbicka, Agnieszka</creatorcontrib><title>Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production</title><title>International journal of food science & technology</title><description>Summary
Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.
This paper presents a cocoa dietary fibre and a stevia sweetener as an alternative replacements of cocoa powder and sugar in sweet bakery production. Pro‐health benefits and lower energy value were obtained due to fibre and stevia addition. Generally muffins with natural alternatives met the consumers’ acceptance . The result also reviled increase of porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased.</description><subject>Artificial sweeteners</subject><subject>Cocoa</subject><subject>Cocoa dietary fibre</subject><subject>Cohesion</subject><subject>Dietary fiber</subject><subject>Dietary fibre</subject><subject>Firmness</subject><subject>Food processing industry</subject><subject>Food science</subject><subject>functional food</subject><subject>muffins</subject><subject>Porosity</subject><subject>Stevia</subject><subject>Stevia rebaudiana</subject><subject>steviol glycosides</subject><subject>Sugars</subject><subject>Sweets</subject><subject>Texture</subject><subject>texture profile analysis</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqN0c1KAzEQB_AgCtbqxScIeBFha2bz2aMUqxXBg3p1yeZDUrabuulaevMRfEafxGg9eRBzmctvZsj8EToGMoL8zsPcpxFQytUOGgAVvChFCbtoQMacFJyVdB8dpDQnhJRUsgF6msRFHVpncZ8cjh6baKLGNriV7jbYh7pzWLcWp5V7DbHBz83GxBSsSzi0uInrj7d3o5vYBYcXvfehTXjZRdubVYjtIdrzuknu6KcO0eP08mFyXdzeXc0mF7eFoUKqgtVSAjGMa8W81aZmpRAWQOpSWQYarHJeKg4CrGAmc18CM7omnFPPKB2i0-3cvPqld2lVLUIyrml062KfKlBjOibAAP5BFUihGBeZnvyi89h3bf5IVlIRRTnIrM62ynQxpc75atmFRb5eBaT6SqX6SqX6TiVj2OJ1aNzmD1nNbqb3255P5PGPpQ</recordid><startdate>201704</startdate><enddate>201704</enddate><creator>Karp, Sabina</creator><creator>Wyrwisz, Jarosław</creator><creator>Kurek, Marcin Andrzej</creator><creator>Wierzbicka, Agnieszka</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201704</creationdate><title>Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production</title><author>Karp, Sabina ; Wyrwisz, Jarosław ; Kurek, Marcin Andrzej ; Wierzbicka, Agnieszka</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3678-4b7710c45a84fdacb4266d117a28d41a1d8ef785161d64c4b7f214cab0553f433</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Artificial sweeteners</topic><topic>Cocoa</topic><topic>Cocoa dietary fibre</topic><topic>Cohesion</topic><topic>Dietary fiber</topic><topic>Dietary fibre</topic><topic>Firmness</topic><topic>Food processing industry</topic><topic>Food science</topic><topic>functional food</topic><topic>muffins</topic><topic>Porosity</topic><topic>Stevia</topic><topic>Stevia rebaudiana</topic><topic>steviol glycosides</topic><topic>Sugars</topic><topic>Sweets</topic><topic>Texture</topic><topic>texture profile analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Karp, Sabina</creatorcontrib><creatorcontrib>Wyrwisz, Jarosław</creatorcontrib><creatorcontrib>Kurek, Marcin Andrzej</creatorcontrib><creatorcontrib>Wierzbicka, Agnieszka</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Karp, Sabina</au><au>Wyrwisz, Jarosław</au><au>Kurek, Marcin Andrzej</au><au>Wierzbicka, Agnieszka</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production</atitle><jtitle>International journal of food science & technology</jtitle><date>2017-04</date><risdate>2017</risdate><volume>52</volume><issue>4</issue><spage>944</spage><epage>953</epage><pages>944-953</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.
This paper presents a cocoa dietary fibre and a stevia sweetener as an alternative replacements of cocoa powder and sugar in sweet bakery production. Pro‐health benefits and lower energy value were obtained due to fibre and stevia addition. Generally muffins with natural alternatives met the consumers’ acceptance . The result also reviled increase of porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.13358</doi><tpages>10</tpages></addata></record> |
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| subjects | Artificial sweeteners Cocoa Cocoa dietary fibre Cohesion Dietary fiber Dietary fibre Firmness Food processing industry Food science functional food muffins Porosity Stevia Stevia rebaudiana steviol glycosides Sugars Sweets Texture texture profile analysis |
| title | Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production |
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