Do sugar substitutes affect quality characteristics and HMF levels of cakes?

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-21 DOI:10.1002/jsfa.14228

Rana Nagihan Akder, Özlem Çağındı, Funda Pınar Çakıroğlu

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引用次数: 0

Abstract

Background: Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the components known to be harmful to human health as a result of mutagenic, carcinogenic and cytotoxic effects in bakery products is 5-hydroxymethyl furfural (HMF). Therefore, the present study aimed to investigate the effect of using some sugar substitutes (liquid stevia, agave syrup, date syrup, apple juice concentrate) on the quality and HMF levels of cakes.

Results: The total colour changes of the crumb and crust colour of all cakes with substitutes compared to the control group (sucrose) were visually noticeable (ΔE > 3). Mean values of hardness, baking loss, water activity were significantly higher and mean values of volume and symmetry index were significantly lower (P < 0.05) in all substituted cakes compared to the control group. A 100% substitution of sucrose with conventional sweeteners significantly decreased the energy (between 6.9% and 10.1%) and carbohydrate content (between 18.1% and 47.9%) of the cakes (P < 0.05). The HMF content of the cake sweetened only with liquid stevia was lower than the control group and this decrease was statistically significant (P < 0.05).

Conclusion: Stevia sweetened cake seems to be the best alternative with the lowest HMF content and the highest sensory analysis scores compared to other substitutes. Further studies are needed to determine the sweetness ratios of sugar substitutes, as well as to investigate the possibilities of their use in bakery products and develop new formulations to improve quality and sensory properties. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.