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THE EFFECT OF SUGAR SUBSTITUTES ON SELECTED CHARACTERISTICS OF SHORTCRUST PASTRY

Date added: 2019-04-01
Type: Article

Author / authors

Magdalena Gantner

Magdalena Gantner

Agricultural sciences

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Katarzyna Król

Katarzyna Król

Agricultural sciences

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Alicja Ponder

Alicja Ponder

Agricultural sciences

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Abstract

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%.

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