Technology of curd cake with suclarose as highly effective sweetener

Abstract

The article presents the results of developing technology for the production of curd cake using a low-calorie sweetener sucralose. An analysis of literary sources has shown the relevance of developing food technologies with lower calories and glycemic index as a preventive measure in the fight against an increase in diabetes. The implementation of this direction in the form of a partial replacement in the sugar formulation for effective sweetenrs sucralose is proposed. The obtained integral quality estimates of sugars and sucralose at the levels of 0.82 and 0.60, respectively, using qualimetric analysis on five characteristics allowed us to conclude in favor of the predominant use of sucralose. The optimization of the technology for the production of curd cake using sugar substitute sucralose was carried out. As a prototype, a sugar-based recipe was used, in which a partial replacement (at the level of 30, 50 and 70%) of sugar with sucrose was carried out. The latter was used as a commercial sweetener TM Splenda. All samples, including the control on sugar, were subjected to organoleptic evaluation, which showed the absence of extraneous flavors in all samples and their similarity in terms of sweetness. However, unsatisfactory indicators were found for the sample with a replacement of 70%, we are talking about the color and characteristics of the crumb. This made it possible to opt for technology with sugar substitution in the range of 30–50%. All investigated samples of curd cake in terms of organoleptic and physico-chemical parameters met the requirements of regulatory documentation. Based on the results obtained, a technological scheme for the production of curd cake with sucralose was developed. Calculation of the energy value of the obtained product in comparison with the control sample on sucrose showed a decrease in the calorie content of the product by 10%. The results are important for the development of technology foods for people with diabetics

Наведено результати розробки технології виробництва кексу сирного з використанням низькокалорійного підсолоджувача сукралози. Як прототип було використано технологію кексу сирного. У дослідних зразках здійснено часткову заміну (30, 50 і 70%) цукру сукралозою. Як джерело сукралози використано комерційний підсолоджувач ТМ Splenda. Органолептичне оцінювання вироблених зразків дозволило зробити вибір на користь технології з заміною цукру в інтервалі 3050%. Усі досліджені зразки кексу сирного за органолептичними та фізико-хімічними показниками відповідали вимогам нормативної документації. Розрахунок енергетичної цінності розробленого продукту порівняно з контрольним зразком на сахарозі показав зменшення цього показника на 10%.