Development of sweet preparations with dietary fiber and low energy density

Abstract

Purpose

The purpose of this study was to reduce the ED of sweet preparations through calorie reduction by replacing sucrose, reducing fat, and increasing the amount of dietary fiber.

Design/methodology/approach

Sweet preparations were chosen to reduce ED and increase dietary fiber. Sucrose was replaced by two types of sweeteners, white flour was partially replaced by whole grain flour and fat was reduced. Preparations that had the desired characteristics underwent sensorial analysis to assess their acceptability, and rated by the affective test with hedonic scale. Preparations rated with 50 percent of grades greater than or equal to 7 were considered accepted. Analysis and calculations were performed using FIZZ software. The percentage change in ED was calculated as the difference between the ED of those ingredients replaced and/or reduced.

Findings

The preparations butter cookies, lemon pie topped with whipped cream and carrot cake with chocolate frosting were accepted by most of the tasters. It proved possible to reduce ED by approximately 4.0 kcal per gram and to increase the amount of total dietary fiber from 1.8 g/100 g to 3.6 g/100 g, without affecting acceptance.

Originality/value

It is an unpublished article that deals with reducing the ED and increasing the dietary fiber of sweet preparations, pointing out their difficulties and differences between different preparations created aiming at the prevention of chronic diseases.

Citation

Tavares, C., Geraldo, A.P., Ramos, J. and Elisabeth Pinto e Silva, M. (2013), "Development of sweet preparations with dietary fiber and low energy density", Nutrition & Food Science, Vol. 43 No. 3, pp. 196-203. https://doi.org/10.1108/00346651311327837