Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners
¹Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovak republic
²Slovak University of Agriculture in Nitra, Faculty of Engineering, Institute of the Electrical Engineering, Automation, Informatics and Physics, Trieda A. Hlinku 2,
SK-949 76 Nitra, Slovak republic
³Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Nutrition and Genomics, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovak republic
⁴Poznań University of Life Sciences, Department of Biotechnology and Food Microbiology, Wojska Polskiego 28, PL-60 637 Poznań, Poland
The 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.