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Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners

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dc.contributor.authorIvanišová, E.
dc.contributor.authorMošaťová, D.
dc.contributor.authorHlaváčová, Z.
dc.contributor.authorHlaváč, P.
dc.contributor.authorKunecová, D.
dc.contributor.authorGálik, B.
dc.contributor.authorČech, M.
dc.contributor.authorHarangozo, Ľ.
dc.contributor.authorKubiak, P.
dc.date.accessioned2023-07-04T14:51:26Z
dc.date.available2023-07-04T14:51:26Z
dc.date.issued2023
dc.descriptionReceived: February 11th, 2023 ; Accepted: May 28th, 2023 ; Published: June 16th, 2023 ; Correspondence: eva.ivanisova@uniag.skeng
dc.description.abstractThe aim of the study was to investigate the effects of replacing refined beet sucrose in gingerbread with different types of sweeteners (cane sugar, sorbitol, xylitol, maple syrup). The content of fat, dry matter, dietary fibre, ash, crude protein, amino acids, selected microelements, and caloric value were determined. Organoleptic and dimensional (3D-analysis) properties were also evaluated. The fat content in samples ranged from 11.13% to 11.97%, crude fibre content - from 0.53% to 0.55%, ash content - from 0.72% to 1.06%, and crude protein - from 7.92% to 8.12%. The analysis of amino acids revealed that glutamic acid was dominant in the samples with its concentration ranging from 19.14 mg g-1 (control sample) to 23.88 mg g-1 (sample with maple syrup). The caloric value was the highest in the control sample which contained sucrose from sugar beet and the one containing xylitol (~4,480 cal g-1 ). The lowest - in the sample with maple syrup (4,247 cal g-1 ). The total content of selected microelements determined in the tested samples with atomic absorption spectrometry (Fe, Mn, Zn, Cu, Co, Ni, Cr, Cd and Pb) were within the limits permitted by the regulations of the Slovak legislation. The 3D analysis of samples with Volscan Profiler indicated that volume, width and height was better in the samples with sweeteners than in the control sample. The gingerbread with xylitol had best organoleptic properties, as evaluated by sensory panellists.eng
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2023, vol. 21, no. 3, pp. 1143–1153eng
dc.identifier.urihttp://hdl.handle.net/10492/8549
dc.identifier.urihttps://doi.org/10.15159/ar.23.050
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectbakery producteng
dc.subjectcane sugareng
dc.subjectsorbitoleng
dc.subjectxylitoleng
dc.subjectmaple syrupeng
dc.subjectpropertieseng
dc.subjectarticleseng
dc.titleNutritional, physical and sensory quality of gingerbread prepared using different sweetenerseng
dc.typeinfo:eu-repo/semantics/articleeng

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2023, Vol. 21, No. 3