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Open AccessArticle

The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

1
Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomas, Ejercito 146, Santiago 8370003, Chile
2
Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Avenida Carlos Schorr 255, Talca 3473620, Chile
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 329; https://doi.org/10.3390/foods8080329
Received: 27 June 2019 / Revised: 26 July 2019 / Accepted: 31 July 2019 / Published: 8 August 2019
(This article belongs to the Special Issue Food Flavor Characterization)
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction. View Full-Text
Keywords: non-caloric sweeteners; sensory characteristics; physical parameters; useful life non-caloric sweeteners; sensory characteristics; physical parameters; useful life
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MDPI and ACS Style

Quitral, V.; Valdés, J.; Umaña, V.; Gallardo, N.; Alcaino, M.J.; Araya, C.; Flores, M. The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods 2019, 8, 329.

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