Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology

References

• Saleem, S. M.; Bhattacharya, S.; Deshpande, N. Non-Communicable Diseases, Type 2 Diabetes, and Influence of Front of Package Nutrition Labels on Consumer’s Behaviour: Reformulations and Future Scope. Diabetes Metab. Syndr. 2022, 16(2), 102422. DOI: 10.1016/j.dsx.2022.102422.
   PubMed Web of Science ®Google Scholar
• Kalupahana, N. S.; Moustaid-Moussa, N.; Claycombe, K. J. Immunity as a Link Between Obesity and Insulin Resistance. Mol. Aspects Med. 2012, 33(1), 26–34. DOI: 10.1016/j.mam.2011.10.011.
   PubMed Web of Science ®Google Scholar
• Saeedi, P.; Petersohn, I.; Salpea, P.; Malanda, B.; Karuranga, S.; Unwin, N.; Colagiuri, S.; Guariguata, L.; Motala, A. A.; Ogurtsova, K., et al. Global and Regional Diabetes Prevalence Estimates for 2019 and Projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas, 9th Edition. Diabetes Res. Clin. Pract. 2019, 157, 107843. DOI: 10.1016/j.diabres.2019.107843.
   PubMed Web of Science ®Google Scholar
• Stanner, S.; Spiro, A. Public Health Rationale for Reducing Sugar: Strategies and Challenges. Nutr. Bull. 2020, 45(3), 253–270. DOI: 10.1111/nbu.12460.
   Web of Science ®Google Scholar
• WHO. Obesity and Overweight. World Health Organization. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight 2021 (accessed Oct 27, 2022).
   Google Scholar
• Cinar, A.; Altuntas, S.; Altuntas, V. The Addition of Royal Jelly to Dairy Probiotic Dessert Produced with Predictive Microbiology: Influence on Physicochemical, Rheological, Microbial and Sensorial Properties. LWT - Food Sci. Technol. 2021, 146, 111444. DOI: 10.1016/j.lwt.2021.111444.
   Web of Science ®Google Scholar
• Alija, J.; Talents, C. New Concept of Desserts with No Added Sugar. Int. J. Gastron. Food Sci. 2012, 1(2), 116–122. DOI: 10.1016/j.ijgfs.2013.06.002.
   Google Scholar
• Riquelme, N.; Robert, P.; Arancibia, C. Understanding Older People Perceptions About Desserts Using Word Association and Sorting Task Methodologies. Food Qual. Prefer. 2022, 96, 104423. DOI: 10.1016/j.foodqual.2021.104423.
   Web of Science ®Google Scholar
• Naseer, B.; Naik, H. R.; Hussain, S. Z.; Bhat, T.; Nazir, N. Development of Instant Phirni Mix (A Traditional Dairy Dessert) from High Amylose Rice, Skim Milk Powder and Carboxymethyl Cellulose-Resistant Starch, Predicted Glycemic Index and Stability During Storage. Food Biosci. 2021, 42, 101213. DOI: 10.1016/j.fbio.2021.101213.
   Web of Science ®Google Scholar
• Struck, S.; Gundel, L.; Zahn, S.; Rohm, H. Fiber Enriched Reduced Sugar Muffins Made from Iso-Viscous Batters. LWT - Food Sci. Technol. 2016, 65, 32–38. DOI: 10.1016/j.lwt.2015.07.053.
   Web of Science ®Google Scholar
• National Food Institute of Thailand. Sugar with Thai Dessert. 2018. https://www.nfi.or.th/knowlegd-food-detail.php?id=2155 (accessed Sept. 30, 2022).
   Google Scholar
• WHO. WHO Calls on Countries to Reduce Sugars Intake Among Adults and Children. 2015. https://www.who.int/news/item/04-03-2015-who-calls-on-countries-to-reduce-sugars-intake-among-adults-and-children (accessed Oct. 17, 2022).
   Google Scholar
• Embuscado, M. E. P. In Optimising Sweet Taste in Foods; Spillane, W. J., Eds.; Woodhead Publishing: Cambridge, UK, 2006; pp. 153–174. 10.1533/9781845691646.2.153.
   Google Scholar
• Deis, R. C.; Kearsley, M. W. Sorbitol and Mannitol. In Sweeteners and Sugar Alternatives in Food Technology, 2nd ed; O’Donnell, K. Kearsley, M. W., Eds.; John Wiley & Sons; West Sussex: UK; 2012, pp. 331–346. DOI 10.1002/9781118373941.ch15.
   Google Scholar
• Rice, T.; Zannini, E.; Arendt, E. K.; Coffey, A. A Review of Polyols – Biotechnological Production, Food Applications, Regulation, Labeling and Health Effects. Crit. Rev. Food Sci. Nutr. 2019, 60(12), 2034–2051. DOI: 10.1080/10408398.2019.1625859.
   PubMed Web of Science ®Google Scholar
• Sudha, M. L.; Soumya, C.; Saravanan, M.; Madhushree, P.; Singh, J.; Roy, S.; Prabhasankar, P. Influence of Short Chain Fructo-Oligosaccharide (SC-FOS) on the Dough Rheological, Microstructural Properties And, Bread Quality During Storage. LWT - Food Sci. Technol. 2022, 158, 113102. DOI: 10.1016/j.lwt.2022.113102.
   Web of Science ®Google Scholar
• Contesini, F. J.; Lima, E. A.; de Mandelli, F.; Borin, G. P.; Alves, R. F.; Terrasan, C. R. F. Carbohydrate Active Enzymes Applied in the Production of Functional Oligo-Saccharides. In Encyclopedia of Food Chemistry, Melton, L., Shahidi, F. Varelis, P., Eds; Academic Press:Oxford, UK, 2019; pp. 30–34. doi:10.1016/B978-0-08-100596-5.21639-9.
   Google Scholar
• Jackson, P. P. J.; Wijeyesekera, A.; Rastall, R. A. Inulin-Type Fructans and Short-Chain Fructooligosaccharides— Their Role within the Food Industry as Fat and Sugar Replacers and Texture Modifiers—What Needs to Be Considered! Food Sci. Nutr. 2022, 11(1), 17–38. DOI: 10.1002/fsn3.3040.
   PubMed Web of Science ®Google Scholar
• Padma Ishwarya, S.; Prabhasankar, P. F. Fructooligosaccharide – Retention During Baking and Its Influence on Biscuit Quality. Food Biosci. 2013, 4, 68–80. DOI: 10.1016/j.fbio.2013.09.003.
   Google Scholar
• Pereira, C. T. M.; Pereira, D. M.; de Medeiros, A. C.; Hiramatsu, E. Y.; Ventura, M. B.; Bolini, H. M. A. Skyr Yogurt with Mango Pulp, Fructooligosaccharide and Natural Sweeteners: Physical Aspects and Drivers of Liking. LWT - Food Sci. Technol. 2021, 150, 112054. DOI: 10.1016/j.lwt.2021.112054.
   Web of Science ®Google Scholar
• Zhuang, H.; Feng, T.; Xie, Z.; Toure, A.; Xu, X.; Jin, Z.; Su, Q. Effect of Mesona Blumes Gum on Physicochemical and Sensory Characteristics of Rice Extrudates. Int. J. Food Sci. Technol. 2010, 45, 2415–2424. DOI: 10.1111/j.1365-2621.2010.02426.x.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis, 21th ed.; Association of Official Analytical Chemists: Gaithersburg, MD, USA, 2019.
   Google Scholar
• Joye, D.; Hoebregs, H. Determination of Oligofructose, a Soluble Dietary Fiber, by High-Temperature Capillary Gas Chromatography. Int. J. Anal. Chem. 2000, 83(4), 1020–1026. DOI: 10.1093/jaoac/83.4.1020.
   Google Scholar
• Goñi, I.; Garcia-Alonso, A.; Saura-Calixto, F. A Starch Hydrolysis Procedure to Estimate Glycemic Index. Nutr. Res. 1997, 17(3), 427–437. DOI: 10.1016/S0271-5317(97)00010-9.
   Web of Science ®Google Scholar
• Clemens, R. A.; Jones, J. M.; Kern, M.; Lee, S.-Y.; Mayhew, E. J.; Slavin, J. L.; Zivanovic, S. Functionality of Sugars in Foods and Health. Compr. Rev. Food Sci. Food Saf. 2016, 15(3), 433–470. DOI: 10.1111/1541-4337.12194.
   PubMed Web of Science ®Google Scholar
• Manley, D. Sugars and syrups. In Technology of Biscuits, Crackers and Cookies, 3rd ed; Manley, D., Ed.; Woodhead Publishing Ltd.: Cambridge, UK; 2000, pp. 112–129. DOI 10.1533/9781855736597.2.112.
   Google Scholar
• Rodriguez-Garcia, J.; Ding, R.; Nguyen, T. H. T.; Grasso, S.; Chatzifragkou, A.; Methven, L. Soluble Fibres as Sucrose Replacers: Effects on Physical and Sensory Properties of Sugar-Reduced Short-Dough Biscuits. LWT - Food Sci. Technol. 2022, 167, 113837. DOI: 10.1016/j.lwt.2022.113837.
   Web of Science ®Google Scholar
• Pourfarzad, A.; Khodaparst, M. H. H.; Karimi, M.; Mortazavi, S. A.; Davoodi, M. G.; Sourki, A. H.; Jahromi, S. H. R. Effect of Polyols on Shelf-Life and Quality of Flat Bread Fortified with Soy Flour. J. Food Process. Eng. 2011, 34(5), 1435–1448. DOI: 10.1111/j.1745-4530.2009.00541.x.
   Web of Science ®Google Scholar
• Ding, S.; Yang, J. The Effects of Sugar Alcohols on Rheological Properties, Functionalities, and Texture in Baked Products–A Review. Trends Food Sci. Technol. 2021, 111, 670–679. DOI: 10.1016/j.tifs.2021.03.009.
   Web of Science ®Google Scholar
• Woodbury, T. J.; Grush, E.; Allan, M. C.; Mauer, L. J. The Effects of Sugars and Sugar Alcohols on the Pasting and Granular Swelling of Wheat Starch. Food Hydrocoll. 2022, 126, 107433. DOI: 10.1016/j.foodhyd.2021.107433.
   Web of Science ®Google Scholar
• Schirmer, M.; Jekle, M.; Arendt, E.; Becker, T. Physicochemical Interactions of Polydextrose for Sucrose Replacement in Pound Cake. Food. Res. Int. 2012, 48(1), 291–298. DOI: 10.1016/j.foodres.2012.05.003.
   Web of Science ®Google Scholar
• Woodbury, T. J.; Lust, A. L.; Mauer, L. J. The Effects of Commercially Available Sweeteners (Sucrose and Sucrose Replacers) on Wheat Starch Gelatinization and Pasting, and Cookie Baking. J. Food Sci. 2021, 86(3), 687–698. DOI: 10.1111/1750-3841.15572.
   PubMed Web of Science ®Google Scholar
• Martínez-Cervera, S.; Salvador, A.; Sanz, T. Comparison of Different Polyols as Total Sucrose Replacers in Muffins: Thermal, Rheological, Texture and Acceptability Properties. Food Hydrocoll. 2014, 35, 1–8. DOI: 10.1016/j.foodhyd.2013.07.016.
   Web of Science ®Google Scholar
• Li, Q.; Li, H.; Gao, Q. The Influence of Different Sugars on Corn Starch Gelatinization Process with Digital Image Analysis Method. Food Hydrocoll. 2015, 43, 803–811. DOI: 10.1016/j.foodhyd.2014.08.012.
   Web of Science ®Google Scholar
• Van der Sman, R. G. M.; Mauer, L. J. Starch Gelatinization Temperature in Sugar and Polyol Solutions Explained by Hydrogen Bond Density. Food Hydrocoll. 2019, 94, 371–380. DOI: 10.1016/j.foodhyd.2019.03.034.
   Web of Science ®Google Scholar
• Renzetti, S.; van den Hoek, I. A. F.; Van der Sman, R. G. M. Mechanisms Controlling Wheat Starch Gelatinization and Pasting Behaviour in Presence of Sugars and Sugar Replacers: Role of Hydrogen Bonding and Plasticizer Molar Volume. Food Hydrocoll. 2021, 119, 106880. DOI: 10.1016/j.foodhyd.2021.106880.
   Web of Science ®Google Scholar
• Gok, S.; Toker, O. S.; Palabiyik, I.; Konar, N. Usage Possibility of Mannitol and Soluble Wheat Fiber in Low Calorie Gummy Candies. LWT - Food Sci. Technol. 2020, 128, 109531. DOI: 10.1016/j.lwt.2020.109531.
   Web of Science ®Google Scholar
• Renuka, B.; Prakash, M.; Prapulla, S. G. Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies on the Texture, Microstructure and Sensory Attributes. J. Texture Stud. 2010, 41(4), 594–610. DOI: 10.1111/j.1745-4603.2010.00235.x.
   Web of Science ®Google Scholar
• BeMiller, J. N. Carbohydrate and Noncarbohydrate Sweeteners. In Carbohydrate Chemistry for Food Scientists, 3rd ed; BeMiller, J. N., Ed.; Elsevier: Amsterdam, The Netherlands; 2019, pp. 371–399. DOI 10.1016/B978-0-12-812069-9.00019-4.
   Google Scholar
• Coca, M.; Garcia, M. T.; Gonzalez, G.; Pena, M.; Garcia, J. A. Study of Coloured Components Formed in Sugar Beet Processing. Food Chem. 2004, 86(3), 421–433. DOI: 10.1016/j.foodchem.2003.09.017.
   Web of Science ®Google Scholar
• Benkeblia, N.; Shiomi, N. Hydrolysis Kinetic Parameters of DP 6, 7, 8, and 9–12 Fructooligosaccharides (FOS) of Onion Bulb Tissues. Effect of Temperature and Storage Time. J. Agric. Food. Chem. 2006, 54(7), 2587–2592. DOI: 10.1021/jf052848i.
   PubMed Web of Science ®Google Scholar
• Matusek, A.; Merész, P.; Le, T. K. D.; Örsi, F. Effect of Temperature and Ph on the Degradation of Fructo-Oligosaccharides. Eur. Food Res. Technol. 2009, 228(3), 355–365. DOI: 10.1007/s00217-008-0941-8.
   Web of Science ®Google Scholar
• Bolger, A. M.; Rastall, R. A.; Oruna-Concha, M. J.; Rodriguez-Garcia, J. Effect of D-Allulose, in Comparison to Sucrose and D-Fructose, on the Physical Properties of Cupcakes. LWT - Food Sci. Technol. 2021, 150, 111989. DOI: 10.1016/j.lwt.2021.111989.
   Web of Science ®Google Scholar
• Dominguez, A. L.; Rodrigues, L. R.; Lima, N. M.; Teixeira, J. A. An Overview of the Recent Developments on Fructooligosaccharide Production and Applications. Food Bioproc. Tech. 2014, 7(2), 324–337. DOI: 10.1007/s11947-013-1221-6.
   Web of Science ®Google Scholar
• Zhang, W.; Chen, J.; Chen, Q.; Wu, H.; Mu, W. Sugar Alcohols Derived from Lactose: Lactitol, Galactitol, and Sorbitol. Appl. Microbiol. Biotechnol. 2020, 104(22), 9487–9495. DOI: 10.1007/s00253-020-10929-w.
   PubMed Web of Science ®Google Scholar
• Mayhew, E. J.; Schmidt, S. J.; Lee, S.-Y. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System. J. Food Sci. 2017, 82(8), 1935–1946. DOI: 10.1111/1750-3841.13785.
   PubMed Web of Science ®Google Scholar
• Wagoner, T. B.; McCain, H. R.; Foegeding, E. A.; Drake, M. A. Food Texture and Sweetener Type Modify Sweetness Perception in Whey Protein-Based Model Foods. J. Sens. Stud. 2018, 33(4), e12333. DOI: 10.1111/joss.12333.
   Web of Science ®Google Scholar
• Wang, Z.; Fu, Z.; Weng, W.; Yang, D.; Wang, J. An Efficient Method for the Rapid Detection of Industrial Paraffin Contamination Levels in Rice Based on Hyperspectral Imaging. LWT - Food Sci. Technol. 2022, 171, 114125. DOI: 10.1016/j.lwt.2022.114125.
   Web of Science ®Google Scholar
• Huang, Z.; Huang, Y.; Dong, Z.; Guan, P.; Wang, X.; Wang, S.; Lei, M.; Suo, B. Modelling the Growth of Staphylococcus Aureus with Different Levels of Resistance to Low Temperatures in Glutinous Rice Dough. LWT - Food Sci. Technol. 2023, 173, 114263. DOI: 10.1016/j.lwt.2022.114263.
   Web of Science ®Google Scholar