The Effect of Substituting Sugar with Artificial. Sweeteners on the Texture and Palatability of Pancakes

Transcription

1 The Effect of Sustituting Sugr with Artificil NUTR 453 Sweeteners on the Texture nd Pltility of Pnckes Jmie Wldron, Rquel Reyes, nd Reecc Legi 1

2 I. Astrct The effects of replcing sugr with Stevi nd Splend in pnckes were exmined in this study. Sujectively, the texture nd tste of the pnckes were evluted using 9-point hedonic scle nd structured rting scle. Ojectively, texture nd color were exmined using Texture Anlyzer nd Hunter Colorimeter. The results of this study showed improvement of sujective tste nd texture in the Splend vrition of the pnckes over the control, ut the Stevi rnked lower in oth ctegories. Results from the hunter colorimeter showed the control, which used tle sugr, s hving the highest degree of Millrd rowning, with Splend rnking second nd Stevi rnking lst. The texture nlyzer showed the Splend to hve the highest degree of texture, with the Stevi vrition rnking the lowest compred to the control. The results confirmed tht replcing sugr with Splend will produce highly desirle pnckes, where s Stevi showed to produce lesser qulity pnckes compred to using regulr tle sugr. By replcing sugr with either Splend or Stevi, the cloric content nd glycemic index of the finl product is gretly reduced, nd s such my hve positive helth enefits for individuls living with dietes, oesity nd other metolic syndromes relting to impired insulin sensitivity nd glucose tolernce. II. Introduction The purpose of the experiment ws to determine whether or not sustituting Stevi or Splend for sugr in pncke tter compromises, improves, or does not ffect the qulity of cooked pnckes. The use of lterntive sweeteners reduces the cloric content of food products, nd cn e useful in ccommodting for dietic needs. Therefore, it could e very useful replcement depending on how the tretments ffect pncke qulity. Stevi, composed of steviol with sweet glycosides, is het-resistnt, ph resistnt, nd not fermentle, so it should hve little to no negtive ffects from cooking. Splend, composed minly of sucrlose with dextrose nd mltodextrin, is het resistnt, so cooking should lso hve little effect on it. To test how Stevi nd Splend ffect pncke qulity compred to using regulr sugr, Stevi lend nd grnulted Splend completely sustituted sugr in the experimentl groups. Sugr ws used in the control. Ech vrition ws cooked in the sme wy with the sme cooking mterils. Product texture ws mesured using Texture Anlyzer nd sensory nlysis, color ws mesured using Colorimeter, nd tste ws evluted using the Hedonic scle. III. Methods To test for the effects of sustituting lterntive sweeteners with sugr on pnckes, Stevi lend nd Splend sustituted sugr in the two experimentl recipes, nd sugr ws used in the control recipe. However, Stevi lend cnnot replce sugr in equl mounts, so it ws sustituted using the pproprite sustitution mount. Stevi lend contins ulking gents so tht the sustitution with sugr does not result in volume loss with cooking. Ech smple ws cooked in the exct sme wy, nd the test ws performed three times. In order to keep cooking methods the sme etween ech smple 2

3 nd tril, strict nd consistent cooking procedures were mintined. For ech tretment nd tril, two urners were set on the sme temperture setting, nd the sme size nd style of cooking pns were used. Ech pn ws preheted nd spryed with the sme cooking spry. All tter ws left on the pn to het for three minutes, then flipped over nd left on the other side to cook for minute nd hlf. The recipe for ech smple cn e seen elow: Pncke Recipe Ingredients: 1 1/2 cups ll-purpose flour (187.5g) 3 1/2 tespoons king powder (19.6g) 1 tespoon slt (6g) 1 1/4 cups milk (237ml) 1egg 3 tlespoons utter, melted (42.57g) CONTROL: 1 tlespoon white sugr (12.55g) STEVIA SUBSTITUTION: ¾ tespoon Stevi lend (3.15g) SPLENDA SUBSTITUTION: 1 ½ pckets grnulted Splend (12.55g) For ech tril, ojective mesurements for color nd texture using the Hunter Colorimeter nd Texture Anlyzer were collected, respectively. Sujective mesurements from l prticipnts using structured rting scle nd Hedonic rnking for ech smple were lso collected. The structured rting scle ws used to rnk the smples sed on pncke texture, from extremely iry/fluffy to extremely dense. The Hedonic scle ws used to rnk the smples sed on tste preference, from like extremely to dislike very much. The smples were given rndom three-digit numers so tht students would not know which pnckes received tretments. Below is the formt of the sensory nlysis ech student ws sked to fill out for ech smple: Smple ### Very Fluffy Slightly Fluffy Slightly dense Very Dense Extremely iry/fluffy Modertely Fluffy Neither Fluffy or dense Modertely dense Extremely Dense Wht do you think of the tste? Like extremely 3

4 Like very much Like modertely Like Slightly neither like nor dislike Dislike slightly Dislike Modertely Dislike very much Dislike extremely IV. Discussion Texture is sensory property nd is importnt for pprecition of food nd how it is perceived. In the literture, numer of definitions of texture cn e found. One of the most used definitions for food texture ws stted y Szczesnik in 1963, who defined texture s the sensory mnifesttion of the structure of the food nd the mnner in which this structure rects to the pplied forces, the specific senses involved eing vision, kinesthesis, nd hering (Engelen). We performed three trils in which we replced the sugr content of pnckes with Stevi nd Splend. A recipe ked with regulr sugr ws used s the control. A texture nlyzer ws then used to determine how these chnges in sweeteners ffected the product s texture. After ech tril ws conducted, we mesured ech vrition of pncke with the texture nlyzer nd the verge of the three trils re shown in Tle 3. To determine the sttisticl significnce, p-vlue of 0.05 ws used for ll tests. As you cn see in Figure 3, the Splend vrition ws the only vrition tht ws sttisticlly different from the control. With vlue of grms, the Splend vrition incresed in texture significntly compred to the grm vlue of the control. The Stevi vrition hd the lowest degree of texture, with vlue of 13.7 grms. This ws expected to hppen ecuse stevi tends to e more wter sorent thn sugr so the moisture levels in the higher levels of stevi re incresed (Edelstein). In ddition to utilizing the texture nlyzer, we lso hd sujects rte ech vrition for texture using 9-point hedonic scle nd structured rting scle. Results re shown in Tle 2, nd s with dt given from the texture nlyzer, Splend once gin received the highest enjoyment rting for texture. Followed y the control nd lstly the stevi vrition. Splend ws found to e sttisticlly different from oth the control nd stevi vrition, however the control nd stevi were not sttisticlly different from one nother. Figure 2 shows grphicl representtion of these findings. In order to mesure the extent of Millrd rowning from ech vrition, we used the Hunter Colorimeter to nlyze the difference in color etween the different smples the control, stevi, nd Splend. The Hunter Colorimeter is le to duplicte how our eyes see color nd mesures product color y giving numericl vlues tht correlte to wht one sees. Results re given in L,, mesurements, which re interntionl stndrds 4

5 for color mesurements dopted y the Commission Interntionle d Eclirge (CIE) in L is the luminnce or lightness component, which rnges from 0 to 100 nd indictes ll lck nd white of the product. A nd B re the two chromtic components, eing from green to red nd eing from lue to yellow, oth of which rnge from to 120. (León). Bsed on our collected dt, which is shown in Tle 1, the control - tht is the recipe tht contined sugr hd the most Millrd rowning in its finl product, with Splend eing second nd the Stevi vrition hving the lest mount of rowning. Thus, y replcing sugr with either Stevi or Splend, the mount of rowning is decresed compred to recipes tht only use sugr. Ech xis, L,,, ws sttisticlly nlyzed for significnce individully. To determine the sttisticl significnce, p-vlue of 0.05 ws used for ll tests. The dt for the L-xis for the control ws sttisticlly different from ech vrile (Splend nd Stevi), however the Splend nd stevi were not significntly different from one nother. The dt for the - xis showed Splend to e sttisticlly different from the control, ut not from the Stevi vrition. Lstly, the dt from the -xis showed Stevi to e significntly different from the control nd the Splend vrition. This dt is represented in grphicl configurtion shown in Figure 1. The lst sensory property tht ws mesured ws the tste of ech vrition, which ws rted on 9-point hedonic scle nd structured rting scle, which is depicted in the methods portion of the pper. Results re shown in Tle 2, nd with rting of 7.9, the Splend vrition hd the most enjoyle tste from our pnelists followed y the control nd lstly the stevi vrition. Figure 2 shows grphicl representtion of this dt, showing tht the Splend ws significntly different from Stevi, ut not with the control. The results of this study confirm Splend s eing n excellent replcement for sugr in regrds to tste, texture, nd color. However, stevi on the other hnd showed to produce lesser qulity texture nd tste products compred to tht of the sugr nd Splend vritions. By replcing sugr with n rtificil sweetener, the cloric content nd glycemic index is gretly decresed. This my provide positive helth enefits for individuls living with dietes, oesity nd other metolic syndromes relting to impired insulin sensitivity nd glucose tolernce (Tndel). As shown from our results, Splend proves to e especilly successful in the replcement of sugr. Further development of this study could include using different rtificil sweeteners, to see which ones reign supreme in producing the est overll product. We could compre Splend with nother lterntive to see if it proves to hve such good results when compred to different rtificil sweetener. We could lso study how when different concentrtions of the rtificil sweeteners re used, rther thn eing 100% of the product, effects the qulity nd overll tste of the pnckes. 5

6 V. Results Tle 1. Hunter Colorimeter Dt L Stevi Splend NUTR 453 Control Mens in columns not ering the sme letter re sttisticlly significntly different P<0.05 Figure 1. Hunter Colorimeter Dt for Three Vritions of Sweeteners Hunter Prmeter Vlues Splend Stevi Control L Hunter Prmeter Hunter Colorimeter on Pnckes with rtificil sweeteners Tle 2. Sensory Evlution Dt Texture Tste Control Splend Stevi

7 Sonsory prmeter Vlues (1 = extremely dense, Dislike extremely; 9 = Extremely iry/fluffy, like extremely) NUTR 453 Mens in columns not ering the sme letter re sttisticlly significntly different P<0.05 Figure 2. Sensory Evlution Dt of Texture nd Tste texture Sensory prmeters tste Sensory results for pnckes with rtificil sweeteners Control Splend Stevi Tle 3. Texture Anlyzer Dt TA (g) Stevi Control Splend Mens in columns not ering the sme letter re sttisticlly significntly different P<0.05 7

8 Figure 3. Texture Anlyzer Dt for Three Vritions of Sweeteners Texture Anlyzer vlues Stevi Control Splend sweetener used Texture Anlyzer on Pnckes with Artificil sweetener VI. References Edelstein S, Smith K, Worthington A, Gillis N, Bruen D, Kn SH, Ho WL, Gilpin K, Ackermn J, Guiducci G Comprisons of Six New Artificil Sweetener Grdtion Rtios with Sucrose in Conventionl Method Cupckes Resulting in Best Percentge Sustitution Rtios. Journl of Culinry Science nd Technology. Engelen, L., Chen, J., de Wijk, R. A., &, (2012). Food orl processing: Fundmentls of eting nd sensory perception. (pp ). Grdner, C Nonnutritive sweeteners: Current use nd helth perspectives. Dietes Cre, Volume 35: pg

9 Klotter, J. C. (2001). Shorts. Townsend Letter for Doctors & Ptients, 14. NUTR 453 Leon, K., Mery, D., Pedreschi, F., & Leon, J. (2006). Color mesurement in l*** units from rg digitl imges. Food Reserch Interntionl, 39, Tndel, K. R. (2011). Sugr sustitutes: Helth controversy over perceived enefits. Journl of Phrmcology nd Phrmcotherpeutics, 2(4), V. Lee Grotz, In C. Munro An overview of the sfety of sucrlose, Regultory Toxicology nd Phrmcology, Volume 55, Issue 1, Pges 1-5. Won O. Song, Ying Wng, Chin E. Chung, Bonit Song, Wute Lee, Ock K. Chun Is oesity development ssocited with dietry sugr intke in the U.S.?, Nutrition, Volume 28, Issues 11 12, Pges