APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS

Abstract

In recent decades, people's interest in adopting a healthy lifestyle, characterized by low sugar consumption, has seen a significant increase. This change in attitude comes in response to the many scientific studies that highlight the negative impact of excessive sugar consumption on human health. Aspects such as the alarming increase in the rate of obesity, type II diabetes and other metabolic conditions have prompted more and more people to reevaluate and adjust the nutritional content of their diet. Substituting sugar (with apple puree, oligofructose, stevia, inulin) in pastry products is a healthy alternative, but this alternative can change the properties of the pastry products. Using the response surface methodology, in order to obtain optimal textural and physical properties of the muffins, the values of the following parameters have been established: the substitution of sugar in a percentage of 42.78-43.39%, baking temperature between 183.83 and 183.99 °C; baking time between 14.66 and 13.80 min. The sensory analysis of the muffins obtained under the mentioned conditions demonstrated that there are no significant differences regarding the acceptability between the muffins with sucrose and with apple puree used as replacer. Moreover, apple puree muffins have a high nutritional value and a lower energy value by replacing a significant percentage of sugar.