Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 17, Issue 4 - Serial Number 70, September and October 2021, Pages 451-472   

Document Type: Research Article

DOI: 10.22067/ifstrj.v17i4.87575

Author

Hassan Sabbaghi^*

Department of Food Materials and Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources.

Abstract

Introduction: Doughnut is one of the most widely consumed food products in the world due to its suitable organoleptic properties. Today, with the spread of diabetes and lifestyle changes, consumers are paying more attention to the use of sugar-free foods and dietary products. In the bakery products, sweeteners play an important role in providing moisture, sweetening, texture formation and increasing the shelf life of the final product. Sweeteners intended to replace sucrose should be water-soluble, with enough flavor, and cost-effective. Also, these compounds must also comply with national and international law. Stevia, which is composed of steviol and glycosides, is resistant to heat and pH and is not fermentable. Therefore, its amount should be chosen in such a way that it has no effect on cooking. In contrast, sweeteners containing dextrose and maltodextrin are also heat-resistant and can affect cooking and maintain the quality properties of fermentation. In order to use stevia in products as a substitute for sugar to maintain the formulation ratios, the fillers including low-calorie sweeteners such as erythritol and maltodextrin should be used. Therefore, in this study, the feasibility of producing sugar-free doughnuts as a dietary product was studied using stevia, erythritol and maltodextrin as sugar substitutes.
 
Materials and Methods: The low calorie sweetener blend (stevia, erythritol and maltodextrin) was designed in the first step. It was found that if 46.175 g of stevia and 1997.82 g of erythritol were mixed and homogenized, a mixture would be obtained with sweetness four times higher than sucrose. So, the "sweetener blend" was used for one-fourth of the sugar removal mass and the rest was compensated with filler as maltodextrin. Instead of sugar, this mixture was added with zero ratio (control), 50 (low sugar) and 100% (no sugar) in the formulation of doughnuts and icing. Evaluation of qualitative characteristic including moisture content, oil absorption, density, color and porosity ratio and sensory analysis for doughnuts were performedThe properties of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were also investigated within 14 days. Statistical analysis was performed in a completely randomized design (p < 0.05).
 
Results & discussion: The results showed that replacing 100% sugar in doughnuts was successful in terms of maintaining quality characteristics. The quality properties of doughnuts with 50% replacement (low sugar product) were not desirable. Sugar-free doughnuts had good quality properties (density, porosity, color and shell-life) compared to the control. Replacing the type of sweetener from sucrose to alcohol sugar can increase the moisture level of the product. As the amount of erythritol increased (no sugar sample), the texture became more moist and soft. The oil uptake of sugar-free doughnut did not show significant difference from the control sample and its sensory evaluation was so favorable. Maltodextrin could act as a bulking agent, stabilizer, and thickener agent in a sugar free formulation. Sugar free doughnuts had more brightness (L*) and less redness (a*), and its yellowness (b*) did not show significant difference with the control sample. It can be said that because more air has penetrated in sugar free doughnut the brightness parameter (L*) increased. The use of polyols (erythritol) results in a brighter color in the product, which is due to the lack of participation of polyols in the Millard reaction because they lack a reactive aldehyde group. The early development of the Millard reaction led to changes in hardness. Therefore, replacing reducing sugars with non-reducing compounds such as alcohol sugars in the formulation decreased tissue changes in the direction of hardening. Because of Millard reaction will reduce the sugars available as a plasticizer in the formulation. Sugar free doughnut showed suitable soft tissue during 14 days and indicated that sweetener has an effect on texture because it controls hydration and tends to disperse starch and protein molecules, thus preventing the formation of a continuous mass. No sugar doughnuts showed suitable sensory evaluation about color, taste, smell, texture, and overall acceptance.Therefore, a mixture of no-calorie and low-calorie sweeteners in this study can be used in the preparation of dietary doughnuts.

Keywords

Doughnut; Dietary; Stevia; Erythritol; Maltodextrin

References

Akdeniz, N., Sahin, S., and Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221(1-2), 99-105.

Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.

Anonymous (2006). Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, L 404/9 from 30.12.2006.

AOAC. (1995). Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, Unites States.

Bajaj, S., Urooj, A., and Prabhasankar, P. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9(4), 691-700.

Chatchavanthatri, N., Junyusen, T., Arjharn, W., Moolkaew, P., Sornsomboonsuk, S. (2019). Effects of replacement of sucrose by maltitol on the physicochemical and sensorial properties of rose apple jam. International Journal of Food Engineering, 5(2), 136-140.

Chronakis, I. S. (1998). On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: a review. Critical Reviews in Food Science and Nutrition, 38(7), 599-637.

Correa, D. A., Castillo, P. M., and Martelo, R. J. (2018). Immersion frying characterization of colombian donut. Contemporary Engineering Sciences, 11(45), 2237 – 2247.

Dadali, G., Kılıç Apar, D., and Özbek, B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25(5), 925-936.

Dana, D., and Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in colloid and interface science, 128, 267-272.

Daniels, C. (2017). How to replace stevia for sugar in baking cakes. Healthy Eating | SF Gate, http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html. 20 July.

Dueik, V., Sobukola, O., and Bouchon, P. (2014). Development of low-fat gluten and starch fried matrices with high fiber content. LWT-Food Science and Technology, 59(1), 6-11.

Gasmalla, M. A. A., Yang, R., and Hua, X. (2014). Stevia rebaudiana Bertoni: an alternative sugar replacer and its application in food industry. Food Engineering Reviews, 6(4), 150-162.

Ghosh, S., and Sudha, M. L. (2012). A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3), 372-379.

Gomez, M. (2008). Low-sugar and low-fat sweet goods. In: Food Engineering Aspects of Baking Sweet Goods (edited by S.G. Sumnu and S. Sahin) Pp. 245–273. Boca Raton: CRC Press.

Grenby, T. H. (1991). Intense sweeteners for the food industry: an overview. Trends in Food Science and Technology, 2, 2-6.

Kaur, S. (2018). Development of gluten free low calories Pancake (Doctoral dissertation, Lovely Professional University).

Kennedy, J. F., Knill, C. J., and Taylor, D. W. (1995). Maltodextrins. In Handbook of starch hydrolysis products and their derivatives (pp. 65-82). Springer, Boston, MA.

Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., and Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153-157.

Laroque, D., Inisan, C., Berger, C., Vouland, É., Dufossé, L., and Guérard, F. (2008). Kinetic study on the Maillard reaction. consideration of sugar reactivity. Food Chemistry, 111(4), 1032-1042.

Lim, S. M., Kim, J., Shim, J. Y., Imm, B. Y., Sung, M. H., and Imm, J. Y. (2012). Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Science and Biotechnology, 21(1), 247-252.

Lin, S. D., Lee, C. C., Mau, J. L., Lin, L. Y., & Chiou, S. Y. (2010). Effect of erythritol on quality characteristics of reduced-calorie danish cookies. Journal of Food Quality, 33, 14-26.

Manisha, G., Soumya, C., and Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363-373.

Mariotti, M., and Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT-Food Science and Technology, 48(1), 9-15.

Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.

Melito, H., and Farkas, B. E. (2013). Physical properties of gluten‐free donuts. Journal of Food Quality, 36(1), 32-40.

Mielea, N. A., Di Monaco, R., Masia, P., and Cavellaa, S. (2015). Reduced-calorie filling cream: Formula optimization and mechanical characterization. Chemical Engineering, 43.

Nabors, L.O. (2012). Alternative sweeteners: an overview. In: Alternative Sweeteners (edited by L.O. Nabors) pp. 1–10. Boca Raton: CRC Press.

Nsabimana, P., Powers, J. R., Chew, B., Mattinson, S., and Baik, B. K. (2018). Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts. International Journal of Food Science and Technology, 53(3), 665-675.

Nelson AL. (2000). Sweeteners: alternative. St. Paul: Egan Press.

Nip, W. K. (2006). Sweeteners. In: Bakery Products: Science and Technology (edited by Y.H. Hui) Pp. 137–159. Ames: Blackwell.

Parsons, M., Khan, M., Parsons, M., & Khan, M. (2013). Stop squeezing the jelly out of my donuts-krispy kreme case study. Journal of Hospitality & Tourism Cases, 2(2), 22-27.

Rodríguez-García, J., Salvador, A., and Hernando, I. (2014). Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology, 7(4), 964-974.

Romani, S., Rocculi, P., Mendoza, F., and Dalla Rosa, M. (2009). Image characterization of potato chip appearance during frying. Journal of Food Engineering, 93(4), 487-494.

Ronda, F., Gómez, M., Blanco, C. A., and Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555.

Sabbaghi, H., Ziaiifar, A. M., and Kashaninejad, M. (2018). Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation. Iranian Journal Food Science and Technology Research, 14(2), 383-397.

Sajilata, M. G., and Singhal, R. S. (2005). Specialty starches for snack foods. Carbohydrate Polymers, 59(2), 131-151.

Sarraf, M., Sani, A. M., and Atash, M. M. S. (2017). Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour. Journal of Food Processing and Preservation, 41(4), e13021.

Savita, S. M., Sheela, K., Sunanda, S., Shankar, A. G., and Ramakrishna, P. (2004). Stevia rebaudiana–A functional component for food industry. Journal of Human Ecology, 15(4), 261-264.

Savitha, Y. S., Indrani, D., and Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture studies, 39(6), 605-616.

Shahidi Noghabi. M., Niazmand, R. and Ghaeeni. Z. (2016). Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of donuts products. Journal of Food Processing and Preservation, 8(1), 41-65. doi: 10.22069/ejfpp.2016.3135. 

Shih, F. F., Daigle, K. W., and Clawson, E. L. (2001). Development of low oil‐uptake donuts. Journal of Food Science, 66(1), 141-144.

Storey, D., Lee, A., Bornet, F., and Brouns, F. J. P. H. (2007). Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid. European Journal of Clinical Nutrition, 61(3), 349.

Struck, S., Jaros, D., Brennan, C. S., and Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, 49(9), 1963-1976.

Vélez‐Ruiz, J. F., and Sosa‐Morales, M. E. (2003). Evaluation of physical properties of dough of donuts during deep‐fat frying at different temperatures. International Journal of Food Properties, 6(2), 341-353.

Wojdyło, A., Figiel, A., and Oszmiański, J. (2009). Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of agricultural and food chemistry, 57(4), 1337-1343.

Zahn, S., Forker, A., Krügel, L., and Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT-Food Science and Technology, 50(2), 695-701.

Zhou, P., Guo, M., Liu, D., Liu, X., and Labuza, T. P. (2013). Maillard reaction induced modification and aggregation of proteins and hardening of texture in protein bar model systems. Journal of Food Science, 78(3), C437-C444.

Ziaiifar, A. M. and Sabbaghi, H. (2018). Frying process engineering, chapter 7: oil uptake reduction in frying process. Gorgan University of Agricultural Sciences and Natural Resources Press.

Zoulias, E. I., Oreopoulou, V., and Kounalaki, E. (2002). Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, 82(14), 1637-1644.

Zoulias, E. I., Piknis, S., and Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80(14), 2049-2056