High levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm³/g) and highest crumb firmness (8.60 N) (P < .05). Apple pomace and whey permeate had a significantly decreased L* values of the crust (P < .05). Moisture content of the cake crumb was increased significantly with the addition of oligofructose, whey permeate and polydextrose. All treatments resulted in a significant increase of the water activity of the cake crumb compared to the control (P < .05). Crumb cell structure was maintained as shown by 2-D and confocal imaging. Sensory trials revealed the reformulated cakes were acceptable to panellists.

Industrial relevance

Public awareness about the health risks of diets high in sugar have increased dramatically for the last number of years. Governmental and professional groups have recommended sucrose to be reduced in certain food products; therefore the food industry is now seeking ways to reduce the sugar by substituting other materials. However, most people enjoy the taste and texture of high sugar foods, and may not want to give them up. As sugar is present in such significant amounts in cakes, altering the level used will greatly affect dough consistency and final product characteristics. Efforts have made over the last number of years to explore alternative sweetening ingredients including bulk sweeteners (polyols) and high intensity sweeteners as sucrose replacers (Di Monaco et al., 2018). However, recent consumer trends indicate a movement towards a ‘clean label’. Clean label implies a food a low number of ingredients and ingredients with names with the consumer can understand (Skelke, 2018). Polyols and high intensity artificial sweeteners are not considered to be a ‘clean label’ ingredient, and therefore alternatives must be reviewed. This study investigates the use of clean label sweetening ingredients. Apple pomace and whey permeate are by-products of the juice and dairy industry. Both polydextrose and oligofructose can be classified as dietary fibres, and also provide other functional properties to the cake.

中文翻译：

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减少蔗糖糕饼的物理，质地和感官特性，并加入清洁标签的替代糖的替代成分

食物中的蔗糖含量高，很容易导致肥胖和2型糖尿病。因此，强烈建议摄入低蔗糖。甜烤产品掺入高含量的蔗糖。减少了原始蛋糕配方中的蔗糖，并用苹果渣，乳清渗透液，低聚果糖，聚右旋糖代替。可接受的蔗糖减少量在21％至27％之间。含有苹果渣的蛋糕的比容最低（1.8 cm ³ / g），而面包屑的硬度最高（8.60 N）（P <.05）。苹果渣和乳清渗透物的外皮L *值显着降低（P <.05）。加入低聚果糖，乳清渗透液和聚葡萄糖后，饼屑的水分含量显着增加。与对照相比，所有处理均导致饼屑的水分活度显着增加（P  <.05）。如2-D和共聚焦成像所示，保持面包屑细胞结构。感官试验表明，重新配制的蛋糕对小组成员而言是可接受的。

行业相关性

在最近几年中，公众对高糖饮食对健康的危害的认识急剧增加。政府和专业团体建议减少某些食品中的蔗糖含量。因此，食品工业现在正在寻找替代其他材料来减少糖分的方法。但是，大多数人喜欢高糖食品的味道和质地，并且可能不想放弃它们。由于糖在蛋糕中的含量很高，因此改变用量将大大影响面团的稠度和最终产品的特性。在过去的几年中，人们一直在努力探索替代甜味剂成分，包括增量甜味剂（多元醇）和高强度甜味剂作为蔗糖替代品（Di Monaco等人，2018）。然而，最近的消费趋势表明朝着“清洁标签”的方向发展。清洁标签意味着食品中的成分很少，并且成分具有消费者可以理解的名称（Skelke，2018）。多元醇和高强度人造甜味剂不被视为“清洁标签”成分，因此必须对替代品进行审查。这项研究调查了清洁标签甜味成分的使用。苹果渣和乳清汁是果汁和乳制品行业的副产品。聚葡萄糖和低聚果糖都可以归类为膳食纤维，并且还为蛋糕提供其他功能特性。多元醇和高强度人造甜味剂不被视为“清洁标签”成分，因此必须对替代品进行审查。这项研究调查了清洁标签甜味成分的使用。苹果渣和乳清汁是果汁和乳制品行业的副产品。聚葡萄糖和低聚果糖都可以归类为膳食纤维，并且还为蛋糕提供其他功能特性。多元醇和高强度人造甜味剂不被视为“清洁标签”成分，因此必须对替代品进行审查。这项研究调查了清洁标签甜味成分的使用。苹果渣和乳清汁是果汁和乳制品行业的副产品。聚葡萄糖和低聚果糖都可以归类为膳食纤维，并且还为蛋糕提供其他功能特性。