Strategies to reduce sugars in food

被引：87

作者：

Di Monaco, Rossella ^{[1
,2
]}

Miele, Nicoletta Antonella ^{[1
]}

Cabisidan, Erliza K. ^{[3
]}

Cavella, Silvana ^{[1
,2
]}

机构：

[1] Univ Naples Federico II, Ctr Food Innovat & Dev Food Ind CAISIAL, I-80055 Portici, Italy

[2] Univ Naples Federico II, Dept Agr Sci, I-80055 Portici, Italy

[3] Mondelez Int RD&Q Sp Zoo, PL-55040 Kobierzyce, Poland

来源：

CURRENT OPINION IN FOOD SCIENCE | 2018年 / 19卷

关键词：

TIME-INTENSITY ANALYSIS; CHOCOLATE DAIRY DESSERT; PHYSICAL QUALITY CHARACTERISTICS; STEVIA-REBAUDIANA BERTONI; SUCROSE REPLACERS; PHYSICOCHEMICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; CONSUMER ACCEPTABILITY; SPATIAL-DISTRIBUTION; TEMPORAL DOMINANCE;

D O I：

10.1016/j.cofs.2018.03.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The most notable function of sugar in food is its sweet taste, but it also contributes to the flavor and texture profiles; it is involved in Maillard reaction, it affects also several food quality properties, from the other hand, the sugar should not represent more than 10% of the daily caloric intake. This review aims to critically illustrate the strategies which could be applied to reduce sugars and their application in specific food categories. Product reformulation by partially or totally sugar replacement is the most studied strategy in the most part of investigated food categories, such as bakery, chocolate, ice-cream and dessert, jams and jellies. However, a gradually reduction of sugar content could be an interesting approach to use in some specific cases. An innovative strategy to reduce sugar content in food is also illustrated and it involves the use of multisensory integration principles.

引用

页码：92 / 97

页数：6

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