Development of low calorie snack food based on intense sweeteners

Abstract

Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

“…Despite a variety of research indicating that genetic variation may affect the perceived sweetness intensity from some sweet tastants more than others based on binding site interaction and TAS1R variation, experiments with human subjects do not show categories of sweet tastants with higher variation of person-to-person sweetness intensity than others (Zhao & Tepper, 2007;Thai et al, 2011;Patil et al, 2014;Choi & Chung, 2015). Experiments measuring sweet intensities to specific sweet tastants may not have been conducted with populations with wide enough diversity, because many of the genetic differences in the TAS1R are linked to specific geographical regions and might not be detected if the sampled participants have ancestors from a similar location (Kim et al, 2006;Fushan et al, 2010).…”

“…However, research with human subjects measuring sweetness intensity does not show different levels of person-to-person sweetness intensity variation for specific classes of sweet tastants. This is the case when investigating model soft drinks, milk, coffee and an Indian snack food (Zhao & Tepper, 2007;Thai et al, 2011;Patil et al, 2014;Choi & Chung, 2015). Furthermore, some researchers do not publish the variation on sweetness intensities, making it impossible to determine a difference in person-to-person sweetness intensity variation (Morais et al, 2014;Waldrop & Ross, 2014;Li et al, 2015).…”

"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"

“…This test was performed according to method of Patil et al [15]. A known concentration of sweeteners were taken for the preparation of syrup solution and presented this set to trained panelists.…”

“…Persistence is explained by localized increase in the stimulus concentration in the receptor environment resulting from the ionic surface of proteins in the taste cell membrane [15]. Generally the taste intensity of the compound decreases with time.…”

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

“…This method records how the perceived intensity of sensory attributes changes over time [15]. To compare the temporal profiles of sweetness among multiple sweeteners, time-intensity evaluations are performed using water solutions [16][17][18][19][20] or foods (i.e., espresso coffee [21], chocolate milk [22], mixed fruit jam [23], milk chocolate [24], and snacks [25]). Melo and colleagues [26,27] sought to develop diabetic chocolate perceptually similar to ordinary chocolate in terms of its temporal profile.…”