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The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)
Stevia is a natural, non‐nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well‐reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been rest...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5520871/ https://www.ncbi.nlm.nih.gov/pubmed/28748072 http://dx.doi.org/10.1002/fsn3.463 |
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author | Ghandehari Yazdi, Amirpouya Hojjatoleslamy, Mohammad Keramat, Javad Jahadi, Mahshid Amani, Elahe |
author_facet | Ghandehari Yazdi, Amirpouya Hojjatoleslamy, Mohammad Keramat, Javad Jahadi, Mahshid Amani, Elahe |
author_sort | Ghandehari Yazdi, Amirpouya |
collection | PubMed |
description | Stevia is a natural, non‐nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well‐reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside‐maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%. Results of texture evaluation revealed that hardness increases due to adding stevioside‐maltodextrin (p < .05). Color analysis also showed that browning index by adding more mixture reduced. Moreover, the results of sensory analysis showed that treatment containing 25% stevioside‐maltodextrin was the most similar sample to control and 23.06% reduction in sugar consumption achieved in this level of replacement. Therefore, its physicochemical properties (peroxide, acidity, chemical compounds, and hardness) were measured. According to the results, calorie amount decreased by 7.27 %. While there was no significant difference in the acidity of the aforesaid sample, peroxide results exhibited significant differences. Analysis of Farinograph plot revealed more water binding in comparison to control sample. |
format | Online Article Text |
id | pubmed-5520871 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-55208712017-07-26 The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) Ghandehari Yazdi, Amirpouya Hojjatoleslamy, Mohammad Keramat, Javad Jahadi, Mahshid Amani, Elahe Food Sci Nutr Original Research Stevia is a natural, non‐nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well‐reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside‐maltodextrin mixture on physicochemical properties of Naanberenji was evaluated in four replacing levels including 25%, 50%, 75%, and 100%. Results of texture evaluation revealed that hardness increases due to adding stevioside‐maltodextrin (p < .05). Color analysis also showed that browning index by adding more mixture reduced. Moreover, the results of sensory analysis showed that treatment containing 25% stevioside‐maltodextrin was the most similar sample to control and 23.06% reduction in sugar consumption achieved in this level of replacement. Therefore, its physicochemical properties (peroxide, acidity, chemical compounds, and hardness) were measured. According to the results, calorie amount decreased by 7.27 %. While there was no significant difference in the acidity of the aforesaid sample, peroxide results exhibited significant differences. Analysis of Farinograph plot revealed more water binding in comparison to control sample. John Wiley and Sons Inc. 2017-04-24 /pmc/articles/PMC5520871/ /pubmed/28748072 http://dx.doi.org/10.1002/fsn3.463 Text en © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Ghandehari Yazdi, Amirpouya Hojjatoleslamy, Mohammad Keramat, Javad Jahadi, Mahshid Amani, Elahe The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title | The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title_full | The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title_fullStr | The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title_full_unstemmed | The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title_short | The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) |
title_sort | evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of naanberenji (an iranian confectionary) |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5520871/ https://www.ncbi.nlm.nih.gov/pubmed/28748072 http://dx.doi.org/10.1002/fsn3.463 |
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