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

IF 3.5 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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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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糖替代品会影响蛋糕的品质和HMF水平吗？

背景：糖替代品已经成为人们感兴趣的话题，揭示了过量摄入糖与许多慢性疾病之间的密切联系。5-羟甲基糠醛（HMF）是已知因烘焙产品中的致突变、致癌和细胞毒性作用而对人体健康有害的成分之一。因此，本研究旨在探讨一些糖替代品（液体甜菊糖、龙舌兰糖浆、枣糖浆、浓缩苹果汁）对蛋糕质量和HMF水平的影响。结果：与对照组（蔗糖）相比，添加替代品的所有蛋糕的面包屑和饼皮颜色的总颜色变化明显（ΔE >.3）。甜叶菊甜叶菊甜饼的硬度、烘培损失、水分活度平均值显著高于其他甜叶菊甜饼，而体积和对称性指数平均值显著低于其他甜叶菊甜饼。结论：甜叶菊甜饼的HMF含量最低，感官分析评分最高。需要进一步的研究来确定糖替代品的甜度比，以及研究它们在烘焙产品中使用的可能性，并开发新的配方来改善质量和感官特性。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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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.