Open AccessComparative characteristics of instant creams with sugar and isomaltulose
Author(s) -
Raina Hadjikinova
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1031/1/012102
Subject(s) - sucrose , sugar , food science , instant , chemistry , starch , taste , glycemic index , rheology , glycemic , microbiology and biotechnology , insulin , biology , materials science , composite material
In recent years, there has been a trend to replace sugar (sucrose) in the composition of foods with sweet taste, with its alternatives that have a beneficial effect on some of the functions of the human body. One of the newest alternatives to sucrose is isomaltulose, which differs from other sugars by its low glycemic index and its non-cariogenicity. The aim of the present study was to establish the influence of isomaltulose, as a substitute for sucrose in the composition of instant starch creams, on their main physicochemical parameters and properties. Based on a comparative analysis, the main physicochemical parameters and the rheological behavior of instant starch creams obtained with sucrose and isomaltulose were determined. It was found that differences between the samples exist in the indicator-content of reducing substances and the values of glycemic indicator. No differences were observed in the rheological behavior of the creams, similar to the cream with sugar, the cream with isomaltulose refers to non-Newtonian liquids.