• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.307-316
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• 2010

The principal objective of this study is to develop the optimal recipe for muffins prepared with replacement of sucrose with xylitol. The effect of xylitol on properties of muffins was evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbScan, colorimeter, sensory evaluation, and staling of muffins during storage days(0, 1, 3, 5 days) was measured by texture analyzer. Hardness of muffins was increased by adding xylitol, significantly during storage. Lightness(L value) of crust was increased significantly as the contents of xylitol increased. According to sensory evaluation, the muffins(control group) without xylitol had highest score in appearance and texture. In flavor, taste and overall acceptance, muffins with 25% of xylitol showed the best result but were not significant between the muffins(control group).

• Culinary science and hospitality research
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• v.16 no.1
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• pp.13-23
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• 2010

The principal objective of this study was to develop the optimal recipe for muffins prepared with replacement of sucrose with trehalose. The effects of trehalose on properties and staling of muffins during storage days(0, 1, 3, 5 days) were evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbscan, colorimeter, texture analyzer and sensory evaluation. Crust thickness of muffins containing trehalose evaluated with crumbscan decreased as the content of trehalose increased. Lightness(L value) of muffins with trehalose increased for the storage days, but muffins without trehalose decreased. yellowness(b value) increased significantly as the trehalose content increased. Hardness value of muffins was reduced by adding trehalose; however, the resilience value of muffins with trehalose increased significantly. Finally, the sensory evaluation revealed that muffins with 25% of trehalose showed the best result in texture, taste and overall preference.

• Korean Journal of Community Nutrition
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• v.28 no.3
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.231-240
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• 2016

The purpose of this study was to investigate the effect of exopolysaccharide (EPS)-producing Leuconostoc and Weissella isolates from kimchi as a probiotic starter and replacement for thickening agents such as pectin and gums in yogurt. Potential probiotic isolates were first screened for their acid and bile tolerance, and then evaluated for antimicrobial activity against Escherichia coli and Salmonella Typhimurium. When the selected Leuconostoc or Weissella isolates were co-inoculated in yogurt without a thickening agent, the yogurt with 4% sucrose produced lower syneresis values than the control and had higher EPS yields. The isolates were able to survive at a level of $10^6CFU/mL$ when incubated at $4^{\circ}C$ for 12 days. This study shows that EPS-producing Leuconostoc and Weissella strains have the potential to produce a synbiotic yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.621-626
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• 2003

The aim of this study was to evaluate the effects of 40% sucrose replacement with oligosaccharides (fructo- orisomalto-) in sponge cakes. The 18 female college students were divided into two groups; fructooligosaccharide sponge cake group (FOS) and isomaltooligosaccharide sponge cake group (IMOS). In each group, the subjects received 50 g/d of sponge cake which contained about 8 g oligosaccharides for 2 weeks. The results were as follows: (1) Frequency of stool evacuation tended to increase after 1 week and significantly increased after 2 weeks in both groups. (2) Shape and color of stool did not change in FOS group but the IMOS group showed significant improvement. (3) The stool amounts per defecation were not significantly different in both groups. (4) The time of defecation decreased 50% after 1 week in FOS group and tended to decrease gradually in IMOS group. (5) Consistency of stool was significantly decreased after 1 week in both groups and continuously decreased until 2 weeks. (6) Effort for evacuation and comfort feeling after evacuation were significantly improved only in IMOS group after 2 weeks. (7) Gastrointestinal complaints concerning diarrhea, abdominal pains, nausea, flatulence, loss of appetite and weight and bloating were apparent. The symptoms such as abdominal pains, flatulence, and bloating in FOS group lasted for 2 weeks. However, the complaints appeared only during two or three days in IMOS group. In conclusion, our results suggest that isomaltooligosaccharide was more effective than fructooligosaccharide for preventing constipation because isomaltooligosaccharide worked safely in gastrointestinal lumen.