Bulking and Fat-Replacing Agents - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 406

and chemical properties, including proximate composition, viscosity, acidity, overrun, melting rate,
heat shock stability, as well as sensory characteristics, and the viability of lactic acid bacteria. With
the addition of inulin and isomalt, viscosity increased by 19%-52% compared with that of sample B
(reduced-fat control). The average calorie values of samples substituted with sweeteners were about
43% lower than the original sample. Low-calorie frozen yogurt samples melted about 33%-48%
slower than the reduced-fat control sample at 45 min. Based on quantitative descriptive proile test
results, statistically signiicant differences among products were observed for hardness, iciness,
foamy melting, whey separation, and sweetness characteristics. The results of principal component
analysis showed that the sensory properties of the sample containing 6.5% inulin and 6.5% isomalt
were similar to those of control. Lactic acid bacteria counts of frozen yogurt were found to be
between 8.12 and 8.49 log values 3 months after the production. The overall results showed that it is
possible to produce an attractive frozen yogurt product with the incorporation of inulin and isomalt
with no added sugar and reduced fat (Isik et al. 2011).
Prebiotics are nondigestable food ingredients, made of carbohydrates targeting human colonic
microlora. In the present study, the prebiotic potential of OF and PD in mixed sweetener (MS) in
cake was investigated in healthy male volunteers. MS included PD (40.9%) and OF (20%). The aim
of this study was to investigate the tolerable amount of MS and to evaluate the prebiotic effects of
MS ingestion. This study was conducted in two steps. In the irst step of the study, gastrointestinal
system symptoms of the volunteers were examined during 4 weeks, and the tolerable amount of
MS was detected. In the second step, the prebiotic effects of the tolerable dosage of MS (12-g/day)
ingestion were investigated. At the end of the placebo and test periods, fecal samples were analyzed.
Flatus was more frequent and intense in volunteers consuming MS48 than the other groups, and MS
ingestion affected fecal weight in all groups. MS ingestion increased the amount of biidobacteria,
Lactobacillus , and total anaerobes (except for Clostridium ) and decreased all aerobes. However,
these changes were not statistically signiicant ( p > 0.05). MS consumption decreased the amount
of all aerobes, but only the reduction in the number of Staphylococcus was statistically signiicant
compared to placebo period ( p < 0.01). As a result, the 12-g/day consumption of MS generated pre-
biotic effects in the colon of healthy volunteers (Demircioğlu et al. 2008).
A study was made of various bulking agents as sucrose substitutes in the formulation of choco-
late, aiming at obtaining a diet product in terms of sucrose and a light product in terms of calories
(25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance.
The bulking agents used in this study were PD, inulin, FOS, lactitol, and maltitol. Sucralose was
used as a high-intensity sweetener. The light chocolates were analyzed for moisture content (Karl
Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity η ca
and yield strength τ ca ). The moisture content of the light chocolate varied from 1.23% to 2.12%,
whereas the particle size varied from 19 to 24 μm, η ca from 6.60 to 11.00 Pa·s, and τ ca from 0.05 to
1.10 Pa. The formulations containing PD, PD and lactitol, and PD and maltitol were selected for a
sensory analysis due to their good technological performance and adequate machinability of the
chocolate mass in the different stages of the process. The sensory analysis revealed no statistically
signiicant difference ( p > 0.05) in the three evaluated formulations in terms of aroma, hardness,
melting in the mouth, and lavor. There was no statistically signiicant difference ( p > 0.05) in the
intention to purchase the three chocolate formulations, although a preference was shown for the
formulation containing PD (32.60%) and maltitol (15.57%; Gomes et al. 2007).
Fat mimetics, namely, Raftiline, Simplesse, C*deLight, and PD, diluted in water to give a gel
with 200 g kg -1 of concentration, were used for partial fat replacement and polyols, namely, lactitol,
sorbitol, and maltitol, for sugar replacement in low-fat, sugar-free cookies. Raftiline, Simplesse,
or C*deLight combined with lactitol or sorbitol in 35% fat-reduced, sugar-free cookies resulted in
products with hardness and brittleness comparable to those of the control. PD as a fat mimetic and
maltitol as a sugar substitute resulted in very hard and brittle products. Further fat replacement to
50% was achieved using Raftiline, Simplesse, or C*deLight combined with a blend of lactitol and