Development of a Curd Cake for Patients with Type 2 Diabetes: Influence of Replacing Sugar with Sweetener on Nutritional Value

Abstract

Sugar is one of the main ingredients of baked products, so reduction of sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, it is possible to create desserts with a low glycemic index and low calorie content. The aim of this study was to investigate the physico-chemical and nutritional properties, and sensory characteristics of sugar replaced with curd cake made using sucralose. Optimal results were obtained with replacement up to 50%, leading curd cake similar to the control products and having a high level of acceptance in sensory evaluation. A vibrational analysis using FTIR spectroscopy showed in these samples the presence of hydrogen bonds between water molecules and a dense packing of texture. The study of adsorption/desorption isotherms indicates the predominance of the mechanism of monomolecular physical adsorption with a weak interaction of adsorbent-adsorbate in samples with sugar replacement up to 50%. A further increase in the sugar substitute content increases the contribution from polymolecular adsorption and capillary water, which is reflected in the deterioration of sensory characteristics. The developed technology made it possible to obtain a curd cake with a caloric content of 14% lower than that of an analogue, which in its organoleptic characteristics and structure does not differ from the analogue product and contains 26% more protein.