Regulating texture quality in intermediate moisture foods: A comparative study on the impact of various sugar substitutes during storage

Abstract

This study systematically explored the effects of five sugar substitutes—sorbitol, xylitol, maltitol, psicose, and tagatose—on the texture stability of dried milk bars, an intermediate-moisture food, during storage at 25 °C for four months. Compared to sucrose, all sugar substitutes enhanced texture stability by mitigating hardening. Xylitol and sorbitol exhibited superior plasticizing properties, likely minimizing moisture migration and phase separation, contributing to a softer texture and significantly reduced hardening throughout storage. Notably, xylitol while modulating starch-lipid interactions. Maltitol shows the most similar texture changes to sucrose; however, its strong intramolecular hydrogen bond strength effectively inhibits starch retrogradation, keeping the overall hardness during storage consistently lower than those of sucrose. Tagatose and psicose undergo Maillard reactions, leading to a harder texture, especially in the later stages of storage. Nevertheless, compared to sucrose, the anti-crystallization properties of tagatose and psicose result in smaller changes in food structure during storage. These findings provide new insights into the mechanisms through which sugar substitutes influence texture stability in intermediate-moisture foods and highlight their potential for improving product quality during storage.