Effect of sweeteners and non-traditional flours on sensory acceptability and glycemic index of biscuits

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882247" target="_blank" >RIV/62157124:16270/25:43882247 - isvavai.cz</a>

Výsledek na webu

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/11026/3716" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/11026/3716</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.11026" target="_blank" >10.55251/jmbfs.11026</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of sweeteners and non-traditional flours on sensory acceptability and glycemic index of biscuits

Popis výsledku v původním jazyce

Nowadays, food manufacturers are trying to include alternative sweeteners in their product formulations because they are perceived by consumers as preferable to sugar, which plays an important role in the development of civilisation diseases such as diabetes and obesity. One possible indicator of the suitability of a food regarding the prevention and treatment of these diseases may be the glycemic index value, which in bakery products may also be influenced by the type of flour used. The aim of this study was to investigate the effect of different types of sweeteners (sugar, aspartame-acesulfame, Stevia) and non-traditional flours on the sensory acceptability and glycemic index of biscuits. Both quantitative and hedonic descriptors were assessed by panellists (n = 14). Using quantitative descriptive and hedonic analysis, it was found that the use of alternative flours was only appropriate up to 15% replacement of wheat flour. Biscuit samples sweetended by sugar performed above average in the overall evaluation. The results also showed that flaxseed flour was rated better than hemp flour, which in addition showed the least suitable combination with stevia sweetener. The use of flaxseed flour in combination with the sweetener aspartame-acesulfame appeared to be less acceptable. The glycemic index was determined using the GOPOD test kit and the results showed that none of the flax and hemp flour additions had a significant (p &gt; 0.05) effect on the glycemic index value, nor did the sweeteners used.

Název v anglickém jazyce

Effect of sweeteners and non-traditional flours on sensory acceptability and glycemic index of biscuits

Popis výsledku anglicky

Nowadays, food manufacturers are trying to include alternative sweeteners in their product formulations because they are perceived by consumers as preferable to sugar, which plays an important role in the development of civilisation diseases such as diabetes and obesity. One possible indicator of the suitability of a food regarding the prevention and treatment of these diseases may be the glycemic index value, which in bakery products may also be influenced by the type of flour used. The aim of this study was to investigate the effect of different types of sweeteners (sugar, aspartame-acesulfame, Stevia) and non-traditional flours on the sensory acceptability and glycemic index of biscuits. Both quantitative and hedonic descriptors were assessed by panellists (n = 14). Using quantitative descriptive and hedonic analysis, it was found that the use of alternative flours was only appropriate up to 15% replacement of wheat flour. Biscuit samples sweetended by sugar performed above average in the overall evaluation. The results also showed that flaxseed flour was rated better than hemp flour, which in addition showed the least suitable combination with stevia sweetener. The use of flaxseed flour in combination with the sweetener aspartame-acesulfame appeared to be less acceptable. The glycemic index was determined using the GOPOD test kit and the results showed that none of the flax and hemp flour additions had a significant (p &gt; 0.05) effect on the glycemic index value, nor did the sweeteners used.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

14

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

nestránkováno

Kód UT WoS článku

001418004600001

EID výsledku v databázi Scopus

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