PMID- 33255788
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20201226
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 9
IP  - 12
DP  - 2020 Nov 25
TI  - High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as 
      Sugar Alternatives.
LID - 10.3390/foods9121735 [doi]
LID - 1735
AB  - Due to its structural and organoleptic functions, sucrose is one of the primary 
      ingredients of many baked confectionery products. In turn, the growing awareness 
      of the association between sugar overconsumption and the development of chronic 
      diseases has prompted the urgent need to reduce the amount of refined sugar in 
      foods. This study aimed to evaluate the effect of complete sucrose replacement 
      with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin 
      (INU) or oligofructose-enriched inulin (SYN), with different degrees of 
      polymerization on the technological parameters and sensory quality of gluten-free 
      sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted 
      in the similar appearance of the experimental GFSs to that of the control sample. 
      In addition, all GFSs containing ITFs had similar height, while their baking 
      weight loss was significantly (p < 0.05) lower compared to the control products. 
      The total sugar exchange for long-chain INU increased the crumb hardness, while 
      the crumb of the GFS with FOS was as soft as of the control products. The sensory 
      analysis showed that the GFS containing FOS obtained the highest scores for the 
      overall quality assessment, similar to the sugar-containing control sponge cake. 
      The results obtained prove that sucrose is not necessary to produce GFSs with 
      appropriate technological parameters and a high sensory quality. Thus, it can be 
      concluded that sucrose can be successfully replaced with ITF, especially with 
      FOS, in this type of baked confectionery product.
FAU - Krupa-Kozak, Urszula
AU  - Krupa-Kozak U
AUID- ORCID: 0000-0001-8580-2851
AD  - Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction 
      and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland.
FAU - Drabinska, Natalia
AU  - Drabinska N
AUID- ORCID: 0000-0001-5324-5982
AD  - Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction 
      and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland.
AD  - Food Science Department, Institute of Agrochemistry and Food Technology 
      (IATA-CSIC), Paterna, 46980 Valencia, Spain.
FAU - Rosell, Cristina M
AU  - Rosell CM
AUID- ORCID: 0000-0001-7197-5874
AD  - Food Science Department, Institute of Agrochemistry and Food Technology 
      (IATA-CSIC), Paterna, 46980 Valencia, Spain.
FAU - Pilat, Beata
AU  - Pilat B
AUID- ORCID: 0000-0002-6771-2753
AD  - Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury in 
      Olsztyn, 10-748 Olsztyn, Poland.
FAU - Starowicz, Malgorzata
AU  - Starowicz M
AUID- ORCID: 0000-0001-6053-2250
AD  - Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction 
      and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland.
FAU - Jelinski, Tomasz
AU  - Jelinski T
AD  - Department of Chemical and Physical Properties of Food, Institute of Animal 
      Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, 
      Poland.
FAU - Szmatowicz, Beata
AU  - Szmatowicz B
AD  - Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish 
      Academy of Sciences, 10-748 Olsztyn, Poland.
LA  - eng
GR  - No. 05-1/KNOW2/2015/KNOW (Leading National Research Centre) Scientific 
      Consortium: "Healthy Animal - Safe Food"(decision of Ministry of Science and 
      Higher Education/
PT  - Journal Article
DEP - 20201125
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC7760795
OTO - NOTNLM
OT  - cake
OT  - celiac disease
OT  - clean label
OT  - dietary fibre
OT  - obesity
OT  - sensory quality
OT  - sucrose replacement
OT  - texture profile
COIS- The authors declare no conflict of interest.
EDAT- 2020/12/02 06:00
MHDA- 2020/12/02 06:01
PMCR- 2020/11/25
CRDT- 2020/12/01 01:09
PHST- 2020/10/16 00:00 [received]
PHST- 2020/11/22 00:00 [revised]
PHST- 2020/11/24 00:00 [accepted]
PHST- 2020/12/01 01:09 [entrez]
PHST- 2020/12/02 06:00 [pubmed]
PHST- 2020/12/02 06:01 [medline]
PHST- 2020/11/25 00:00 [pmc-release]
AID - foods9121735 [pii]
AID - foods-09-01735 [pii]
AID - 10.3390/foods9121735 [doi]
PST - epublish
SO  - Foods. 2020 Nov 25;9(12):1735. doi: 10.3390/foods9121735.