Clean label ingredients able to reduce sugar in food are highly demanded by the food industry. A new fibre syrup based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed) has been used to formulate reduced-sugar fruit fillings. Three reduced-sugar (by 30, 50 and 70%) recipes were developed starting from a standard formulation, in order to reach the “reduced in sugar” and “high in fibre” label claims. Physicochemical and sensory properties of the fruit fillings were assessed during 180 days of storage at two different temperatures (5 °C and 25 °C). Increased firmness, adhesiveness, consistency coefficient (K, flow behaviour), bake stability and colour differences have been observed in reformulated recipes with increasing fibre syrup content if compared to the control. Storage decreased bake stability and induced darkening of the product in all samples. 30% sugar-reduced filling were the most appreciated by consumers, and not distinguishable from the control. Overall results confirmed the syrup technological functionality when used to obtain a 30% sugar-reduction.

A fibre syrup for the sugar reduction in fruit filling for bakery application / Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.. - In: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. - ISSN 1878-450X. - 28:(2022), p. 100545.100545. [10.1016/j.ijgfs.2022.100545]

A fibre syrup for the sugar reduction in fruit filling for bakery application

Carcelli A.;Albertini A.;Vittadini E.;Carini E.
2022-01-01

Abstract

Clean label ingredients able to reduce sugar in food are highly demanded by the food industry. A new fibre syrup based on corn (Zea mays) dextrin and seed coats of chickpeas (testa of Cicer arietinum seed) has been used to formulate reduced-sugar fruit fillings. Three reduced-sugar (by 30, 50 and 70%) recipes were developed starting from a standard formulation, in order to reach the “reduced in sugar” and “high in fibre” label claims. Physicochemical and sensory properties of the fruit fillings were assessed during 180 days of storage at two different temperatures (5 °C and 25 °C). Increased firmness, adhesiveness, consistency coefficient (K, flow behaviour), bake stability and colour differences have been observed in reformulated recipes with increasing fibre syrup content if compared to the control. Storage decreased bake stability and induced darkening of the product in all samples. 30% sugar-reduced filling were the most appreciated by consumers, and not distinguishable from the control. Overall results confirmed the syrup technological functionality when used to obtain a 30% sugar-reduction.
2022
A fibre syrup for the sugar reduction in fruit filling for bakery application / Carcelli, A.; Albertini, A.; Vittadini, E.; Carini, E.. - In: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE. - ISSN 1878-450X. - 28:(2022), p. 100545.100545. [10.1016/j.ijgfs.2022.100545]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2934272
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