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TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Less fat and less sugar in muffins and madeleines
E. Veiseth-Kent1, A. Moldestad1, A. Løvaas1, I. Skaalen2, S. Evensen2, J.-F. Le Page3, A.-E. Le Minous3,
A. Oppermann4, M. Stieger4
1Nofima, Norway; 2Millba, Norway; 3Adria, France;4Wageningen University, The Netherlands
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Food reformulation
Healthy eating is essential to prevent diseasesand promote health
Demand of consumers for healthier foods continues to increase
To alter composition of foods to develop healthierproducts while maintaining sensory quality,consumer acceptance, affordability, sustainability
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Sensory properties Loss of taste intensity (sweetness)
Loss of overall flavour
Loss of mouth-feel and texture perception
=> Decline in preference and product acceptability
Functional properties Structuring processes during baking and food structure change
=> Manufacturing problems, unacceptable texture
Problems: Sugar and fat reduction
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Sugar and oil functionality
Oil reduction does not change hardness and water activity. Sugar reduction changes hardness and water activity.
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction over time: “health by stealth”
Sugar and fat replacement
Odours to enhance taste and flavour
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth
• Decrease sugar and fat content in products over months/years in small steps
• Gradual reduction steps are small => consumers do not notice changes
• Consumers “Learn to Like” sugar and fat reduced foods
• Significant reductions achieved by food industry especially when used by all manufactures
• Reduction level will be reached below which changes in sensory properties arenoticed and products become not acceptable
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
Triangle test Choose the sample that is different from the other two samples:
A B A
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
Triangle test Choose the sample that is different from the other two samples:
A B A
A A B
Statistical significance testing is used to determine whether or not samples are different
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
0
5
10
15
20
25
30
35
40
45
50
‐20% oil ‐40% oil ‐60%oil ‐5% sugar ‐15% sugar ‐25% sugar
% of correct answers
Significance level p=0.05
Chance level
**
40% oil or 15% sugar reduction are possible in muffins without consumers (n=112) perceiving difference relative
to full oil/sugar muffin.
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
05
101520253035404550
-5%sugar-20%fat
-10%sugar-20%fat
-15%sugar-20%fat
-5%sugar-40%fat
-10%sugar-40%fat
-15%sugar-40%fat
% o
f co
rrec
t an
swer
s
Significance level p=0.05
Chance level
*
Simultaneous reduction by 10% sugar and 40% fat possible without consumers (n=112) perceiving difference
relative to full sugar/fat muffin.
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction over time: “health by stealth”
Sugar and fat replacement
Odours to enhance taste and flavour
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Inulin as sugar and fat replacer
• What is inulin?• Widely occurring carbohydrate in chicory roots• Mixture of linear chains of fructose units• Low caloric value, low caloric bulking agent• Dietary fibre• Some sweetness (up to 50% compared to sucrose)• Inulin and oligofructose as sugar replacer to lower postprandial
glycemic response
Meyer et al. 2007 (Sensus)
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Inulin as sugar and fat replacer
Chocolate muffin (100% sugar and fat)Chocolate muffin (25% sugar and 25% fat
replaced by inulin)
Simultaneous reduction of 25% sugar and 25% fat in commercial muffins is possible by partial replacement of
sugar and fat with inulin while maintaining technical, organoleptic and hedonic properties.
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction over time: “health by stealth”
Sugar and fat replacement
Odours to enhance taste and flavour
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Enhancing sweetness through aromas
• Odor induced sweetness enhancement
• Use aromas that are associated with sweetness (i.e. caramel, vanilla, almond ) to enhance sweet taste
• Cross modal odor – taste interaction
Tasting with your nose!
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Enhancing sweetness through aromas
0
1
2
3
4
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8
9
10
Almond Vanilla "Sugar" Caramel
Sweetness intensity boost
Madeleines with reduced sugar content and with good sensory, functional and technological properties were
developed using modifications of the Madeleine aroma to enhance sweetness perception.
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Conclusions
Stepwise gradual reduction over time: “Health by stealth”
10% sugar and 40% fat reduction possible (muffins)
Sugar and fat replacement by inulin
25% sugar and 25% fat reduction possible (muffins)
Odours to enhance taste and flavour
Sugar and fat reduction possible while optimizing flavour
(madeleines)
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Acknowledgements
The research leading to these results has received funding from the European Union'sSeventh Framework Programme for research, technological development anddemonstration under grant agreement n°289397 (“TeRiFiQ”). The contents of thispresentation reflect only the author's/authors' views and the European Union is not liablefor any use that may be made of the information contained therein.
Thank you for your attention!