Recipient Organization
UTAH STATE UNIVERSITY
(N/A)
LOGAN,UT 84322
Performing Department
Nutrition Dietetics & Food Sci
Non Technical Summary
There is an increasing trend among the general population to reduce or even eliminate the consumption of sugars like sucrose or glucose from the daily diet. However, due to a wide range of suspected or confirmed negative effects on human health, there is also an increasing interest in society to reduce or eliminate the consumption of non-sugar sweeteners. These non-sugar sweeteners (artificial or naturally derived), in addition, can have several disadvantages such as a limited applicability in the processing of certain types of products and confections. In recent years, a type of sugars called "rare sugars" has attracted substantial attention due to their natural origin, low caloric content, and suitability to be safely consumed by people with diabetes. Some examples include D-psicose, D-tagatose, and isomaltulose. Some of these rare sugars have also been linked to several health benefits, such as reducing the glycemic index of the foods they are prepared with, and enhancing the metabolism of fats. However, a fundamental understanding on how D-psicose, D-tagatose, and isomaltulose affect the processing and quality of confectionery products is missing. To address this, in this proposal we will: (1) evaluate the physical properties of D-psicose, D-tagatose, and isomaltulose, (2) quantify the effect of these rare sugars on chocolate quality, and (3) evaluate their effectiveness to produce candied fruits. This proposal aligns with the USDA-NIFA priority area A1364 by improving the knowledge and understanding of the physical properties of novel ingredients, while improving consumers health and providing new tools to the food industry.
Animal Health Component
65%
Research Effort Categories
Basic
35%
Applied
65%
Developmental
(N/A)
Goals / Objectives
Objective 1 - Evaluate the physical properties of D-psicose, D-tagatose, and isomaltulose (years 1 and 2):Determination of relevant properties such as glass transition temperature, water sorption and hygroscopicity, and degree of crystallinity. Objective 1 will provide a full characterization of the rare sugars, including their hygroscopicity and glass transition temperature. These two parameters are important in the manufacture of chocolates and candied fruits because they affect processing parameters. As with any sugars, we expect that Tg will decrease with relative humidity, but we also expect to learn the rate of the decline.Objective 2 - Quantify the effect of D-psicose, D-tagatose, and isomaltulose on chocolate quality (years 2 and 3): Elaboration of chocolates with different levels of rare sugars concentration to evaluate their effect on flow properties, thermal properties, physical properties, and consumer acceptance. In Objective 2, we expect to see changes in the flow behavior, quality, shelf-life and consumer acceptability of the chocolates as the proportion of rare sugars increases. It will be also interesting to evaluate differences among the three rare sugars. These differences may be explained based on the physical properties of the sugars measured in Objective 1. For example, does the addition of any of the rare sugars increase the viscosity of the chocolate, and if so, is this related to the Tg of the rare sugar? Or is it related to the hygroscopicity of the rare sugar? Perhaps both? Can all the sucrose be replaced with rare sugars without affecting product quality, shelf-life, and consumer acceptability? If the rare sugars have different Tg values, do these Tg values affect bloom and therefore the shelf-life of the products?Objective 3 - Evaluate the effectiveness D-psicose, D-tagatose, and isomaltulose to produce candied fruits (years 3 and 4): Crystalized fruits will be elaborated with rare sugars, and their effect on shelf-life, thermal properties, and quality attributes will be evaluated, as well as the recovery of the osmotic solutions. In Objective 3 we anticipate to reach the desired concentration of rare sugars (≥ 50% w/w) in the crystallized fruits at a ratio level between the mass of sweetener aqueous solution and the mass of fresh fruit flesh lower than 3.75:1. At higher RH levels, it is anticipated that the crystallized fruits samples will regain moisture in the construction of the sorption isotherms. It is possible that the crystallized fruits will show high Tg values at moderate and low levels of moisture or aw, which will confirm their stability. We also anticipate that storage under nitrogen will preserve color and nutrients, and that storage at lower temperatures (4 and 25 °C) will also improve color and nutrient preservation. We also expect that it will be possible to recover and recycle the osmotic solutions, upon confirmation of microbial elimination and the preservation of the rare sugars' concentration.
Project Methods
Chromatographic techniques, Differential Scanning Calorimetry, Rheology, Consumer acceptability.