Dietary Sohan-Polaki production for diabetic and celiac patients by replacing sucrose with Stevioside-Isomalt and complete replacement of wheat flour with rice-corn flour

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 12, Volume 18, Issue 1 - Serial Number 73, March and April 2022, Pages 165-177   

Document Type: Short Article

DOI: 10.22067/ifstrj.v18i1.78691

Authors

Narjes Babaei¹; Mohammad Goli^{* 2}

¹Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

²Department of Food Science and Technology, and Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

Abstract

Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine of a person with wheat gluten intolerance damaged by gluten and causes intestinal inflammation (Hopper et al., 2007). Stevia rebaudiana bertoni belongs to the Astrasse family, a perennial natural, calorie-free sweetener that has a sweetening power of 100 to 400 times greater than sucrose (Agarwal et al., 2009). Isomalt, a polyol, used as sugars substitute (sucrose, high fructose corn syrup, glucose syrup, etc.) (Schiweck and Munir, 1992). This study aimed at producing dietary Sohan-Pilaki for diabetic and celiac patients using replacement of sucrose with Stevia-Isomalt and the complete replacement of wheat flour with rice-corn flour. Rice and corn flour used to improve the textural and nutritional properties.
 
Material and Methods: For production of dietary Sohan-Polaki, the raw materials (white sugar 40.03%, sorbitol liquid 16.01%, vegetable oil 32.03%) transferred to the kettle for melting over a gentle flame followed by adding the rest materials such as rice and corn flour (8.1%), egg yolk (3.2%) and cardamom (0.72%). The final dough then poured into the tray container after splicing and finishing the production operation and after being chilled and formed to the required dimensions by the forming machine. For the preparation of dietary Sohan-Polaki, independent variables were included, replacement of Stevia-Isomalt with surface (0 to 100%), rice to corn flour ratio (0 to 100%) and cooking temperature (160 to 180°C). All other compounds considered constant. Isomalt is a substitute for sugar as a filler. To obtain optimal points, 34 experiments proposed by Design Expert software, central composite design response surface methodology, double in the other points, six central points with alpha 2. Test responses included density (replacement of rapeseed, Naghipour et al., 2013), textural properties, i.e., hardness (TPA, Khazaiy Pool et al., 2015), color changes assessment (Lab, Image J, Aslanzadeh et al., 2014).
 
Results and Discussion: Isomalt causes increasing the rigidity and led to a decrease in porosity and ultimately a decrease in density (Bagherpoor and Khosroshahi Asl, 2016). The quality of the sweets eaten directly related to their texture characteristics. Among the various textural parameters, hardness considered to be an important characteristic, which refers to the maximum force curve height at the first pressure and represents the maximum force applied during the biting operation (Cheng and Bhat, 2016). The amount of moisture, dry matter, amount and type of protein and fat also have some effect on hardness. In addition, at high levels of replacement wheat with corn flour, hardness increased with increasing Stevia-Isomalt content. Increasing the sucrose concentration due to its effect on the corn starch chains of the amorphous region, causes granulation of the starch and stabilization of the gel, leading to harder gel formation (Sun et al., 2014).
Discoloration caused by caramelization and non-enzymatic browning reactions due to rising temperatures. As the temperature increases, the oxidation of the fats becomes more intense, which in turn has a significant effect on the color of the dyes studied (Ghandehari Yazdi et al., 2018). Since non-sucrose sweeteners play an important role in lightness changes, they are also associated with caramelization and the Millard reaction (non-enzymatic browning) between reducing sugars and amino acids. Sucrose (non-reducing sugar) at high temperatures converted to glucose and fructose (reducing sugars). Thus, if the amount of sucrose reduced, the color intensification is weaker due to the lower formation of the products from the reaction of Millard (Gonzalez-Mateo et al., 2009).
Overall, according to the type of flour consumed in the Sohan-Polaki formulation, the two final optimal formulas, i.e., optimal formula 1, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.99 and cooking temperature of 166°C ( With a density of 1.37 g/cm³, the hardness of 1.85 N and color changes compared to the control 3.66) and optimal formula 2, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.02, and cooking temperature of 180°C (with a density of 1.23 g / cm3, the hardness of 2.07 N and color changes compared to the control of 10.16) were introduced as the best treatments.

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