How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

This is the peer reviewed version of the following article: Castelló, ML, Echevarrías, A, Rubio-Arraez, S, Ortolá, MD. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins J Texture Stud. 2021; 52: 410-419, which has been published in final form at https://doi.org/10.1111/jtxs.12602. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, A(w), mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.GENERALITAT VALENCIANA, Grant/Award Number: AICO/2017/043Castelló Gómez, ML.; Echevarrías, A.; Rubio-Arraez, S.; Ortolá Ortolá, MD. (2021). How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?. Journal of Texture Studies. 52(3):410-419. https://doi.org/10.1111/jtxs.12602S41041952

Potential use of isomaltulose to produce healthier marshmallows

Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this regard, the aim of this research was to evaluate isomaltulose as a traditional sugar replacer in soft marshmallow type candies, in order to provide added value to these widely consumed products, making it possible to capture a new market niche. 18 formulations were studied combining different sugars (sucrose, glucose syrup, fructose and isomaltulose) and different percentages of gelatine (4, 5 and 6). Analyses of composition (degrees Brix and moisture content), pH and water activity (a(w)), instrumental colour and texture as well as a sensorial analysis were performed. Marshmallows with isomaltulose combined with fructose exhibited the lowest values of pH (4.99-5.14). Moreover, formulations with similar amount of isomaltulose and fructose presented lower instrumental hardness, higher cohesiveness and springiness, and the best sensory acceptance. A PLS multivariate analysis showed a good correlation between instrumental and sensory mechanical parameters. Therefore, instrumental measures of texture could be suitable for discerning an overall preference for marshmallows without using trained panellists. (C) 2014 Elsevier Ltd. All rights reserved.The authors thank the Universitat Politecnica de Valencia for funding the project PAID 2011-ref: 2012 and the PhD scholarship.Periche Santamaría, A.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM.; Castelló Gómez, ML. (2015). Potential use of isomaltulose to produce healthier marshmallows. Food Science and Technology. 62(1):605-612. https://doi.org/10.1016/j.lwt.2014.12.024S60561262