Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributes

• DOI: 10.1111/ijfs.14510
• Publication Date: 2020-01-06T14:46:57Z
• Authors: Nayeli Martínez‐G...; Emmanuel de Jesús...; Lorena Guadalupe ...; Roselia Servín‐Ju...; Mirna López‐Espín...; José Andrés Herre...
• Keywords: Sucralose; Erythritol; Dominance (genetics)

Summary The objective of the study was to determine effects replacing binding agents with commercial low‐calorie sweetener solutions on physicochemical and temporal dominance sensations in amaranth bars. Five baked bar formulations (Sweetener‐Solution‐Formulated Amaranth Bars: SSFABs) were prepared using erythritol, sucralose, steviol two sucrose concentrations (50% 25%). A (COMM) used as a control. Proximal, pH, water activity, texture colour measured. Temporal (TDS) dominant attributes time. In general, SSFABs showed higher moisture, ash protein content compared COMM. Carbohydrates total crude fat lower than Dominant Crispy, Dry, Sweet Amaranth. Erythritol formulation similar terms maximum rate. Replacement impacted evolution