FOOD PRODUCTS WITH REDUCED SUGAR CONTENT

Abstract

The invention relates to a method for preparing a baked fried or other food product which includes a heating step wherein starch is gelatinised. The method includes providing a dough or batter having at least 10 wt. % starch based on total dry matter, water and at least two or more bulk-carbohydrates, wherein the total of bulk-carbohydrates in the mixture has a number average molecular weight in the range of 150-400 g/mol, and wherein the sugar content is 0-90 wt. % based on total bulk-carbohydrates; and subjecting the starch in the dough or batter to gelatinization in the presence of the bulk-carbohydrates, by heating the dough or batter to a temperature at or above the gelatinization temperature of the starch and allowing the starch to gelatinise.

Claims

1. Method for preparing a baked food product, a fried food product or other food product comprising starch of which the preparation comprises a heating step wherein at least part of the starch is gelatinised, comprising providing a dough or batter comprising at least 10 wt. % starch based on total dry matter, water and at least a first bulk-carbohydrate other than sucrose and a second bulk-carbohydrate other than sucrose (bulk-carbohydrates being carbohydrates that are at least substantially soluble in water and typically being molecules having a degree of polymerisation in the range of 1-1 5), the first bulk-carbohydrate having a lower molecular weight than sucrose (the molecular weight of sucrose being 342.30 g/mol), the second bulk-carbohydrate having a higher molecular weight than sucrose, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight in the range of 150-400 g/mol, and wherein the sugar content is 0-90 wt. % based on total bulk-carbohydrates, and subjecting the starch in the dough or batter to a gelatinization treatment in the presence of the bulk-carbohydrates, by heating the dough or batter to a temperature at or above the gelatinization temperature of the starch and allowing at least part of the starch to gelatinise.

2. (canceled)

3. (canceled)

4. Method according to claim 1, wherein at least a first bulk-carbohydrate (other than sucrose) is a polyol having a molecular weight of less than 200 g/mol (polyols being defined as compounds wherein all oxygen atoms are part of a hydroxyl group and having at least three hydroxyl groups) and at least a second bulk-carbohydrate (other than sucrose) is selected from the group consisting of oligosaccharides having number average molecular weight in the range of about 450 to about 1800 g/mol and sugar alcohols.

5. Method according to claim 1, wherein a dough is provided comprising a first bulk-carbohydrate selected from the group consisting of glycerol (E422), erythritol (E 968), xylitol (E 967), sorbitol (E 420) and mannitol (E 421).

6. Method according to claim 1, wherein at least one bulk-carbohydrate is present in the dough selected from group consisting of sugar alcohols selected from the group of maltilol, lactilol and isomalt.

7. Method according to claim 1, wherein a dough is provided comprising a second bulk-carbohydrate selected from the group consisting of oligosaccharides, which may be a digestible oligosaccharide or a water-soluble dietary fibre.

8. Method according to claim 7, wherein the dough comprises at least one oligosaccharide selected from the group consisting of water-soluble glucofibres, polydextroses, fructooligosacharide (FOS); oligoxyloses (XOS), galactooligosaccharides (GOS), oligoarabinoxylans (AXOS), lactosucroses, raffinoses, dextrins, maltodextrins, resistant maltodextrins and cyclodextrins.

9. (canceled)

10. Method according to claim 1, wherein the bulk-carbohydrate content is as follows: 5-75 wt. %, sugars, based on total bulk-carbohydrate 5-40 wt. %, polyols having a molecular weight of less than 200 g/mol, based on total bulk-carbohydrate 10-95 wt. %, oligosaccharides.

11. Method according to claim 1, wherein at least a substantial part of the starch is cereal starch provided by wheat flour or rye flour.

12. Method according to claim 1, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight in the range of 200-400 g/mol.

13. Method according to claim 12, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight in the range of 250-400 g/mol.

14. Method according to claim 13, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight of between 250-360 g/mol.

15. Method according to claim 1, wherein 50-100% of the starch is gelatinised.

16. (canceled)

17. Dough, batter or instant food mixture suitable for preparing a starch-containing food product, which food product is a baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein at least part of starch is gelatinised, the dough, batter or instant food mixture comprising at least 10 wt. % starch, based on total dry weight, at least a first bulk-carbohydrate other than sucrose and a second bulk-carbohydrate other than sucrose, the first bulk-carbohydrate having a lower molecular weight than sucrose, the second bulk-carbohydrate having a higher molecular weight than sucrose, wherein the total of bulk-carbohydrates in the dough, batter or instant food mixture has a number average molecular weight of between 150-400 g/mol, said dough, batter or instant food mixture having a sugar content of 0-90 wt. %, based on total weight of bulk-carbohydrates.

18. Dough, batter or instant food mixture according to claim 17, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight in the range of 200-400 g/mol.

19. Dough, batter or instant food mixture according to claim 18, wherein the total of bulk-carbohydrates in the dough or batter has a number average molecular weight in the range of 250-400 g/mol.

20. (canceled)

21. Dough, batter or instant food mixture according to claim 17, wherein 90-100% of the starch is native starch.

22. Baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein starch is gelatinised, the food product comprising at least 10 wt. % starch, based on the total dry weight of the product, the product further comprising at least a first bulk-carbohydrate other than sucrose and a second bulk-carbohydrate other than sucrose (bulk-carbohydrates being carbohydrates that are at least substantially soluble in water and typically being molecules having a degree of polymerisation in the range of 1-15), the first bulk-carbohydrate having a lower molecular weight than sucrose, the second bulk-carbohydrate having a higher molecular weight than sucrose, the number average molecular weight of the total of bulk-carbohydrates being in the range of 150-400 g/mol, the product having a sugar content of 0-90 wt. %, based on total weight of bulk-carbohydrates.

23. Baked food product according to claim 22, comprising at least a first bulk-carbohydrate other than sugars, selected from the group of polyols (polyols being defined as compounds wherein all oxygen atoms are part of a hydroxyl group and having at least three hydroxyl groups) and at least a second bulk-carbohydrate other than sugars selected from the group of oligosaccharides having a number average molecular weight of between 450-1800 g/mol.

24. Baked food product according to claim 22, wherein the food product is a product selected from the group consisting of cakes; doughnuts; waffles; cookies; biscuits; crackers; churros; batter-coated food products; pan cakes; flour tortillas.

25.-30 (canceled)

31. Method according to claim 1, wherein the sugar content is 10-70 wt. % based on total bulk carbohydrates.

Description

EXAMPLE 1

Cake

[0091] 1.1 Cake Preparation

[0092] The cake product was prepared according to the following recipe:

TABLE-US-00001 Ingredients Wt. % Flour 25.000 Sucrose 25.000 Pasteurized whole eggs 21.500 Salt 0.150 Wheat starch 2.000 Sodium bicarbonate 0.214 SAPP 28 0.286 Margarine 21.850 Water 4.000

[0093] A creaming method was used to prepare the batter. First, margarine, sucrose, salt, baking powders (i.e. sodium bicarbonate and sodium acid pyrophosphate (SAPP 28)) and the wheat starch were mixed together in an Hobart mixer using a whisk. Then eggs, water and glycerol were added and mixed. Finally, flour was added and mixed to achieve the final batter. Baking is performed at 180 C. for 50 min for baking tins filled with 250 grams of batter. After baking, cakes were left to cool down for 1 hour at room temperature and then individually sealed in plastic bags.

1.2 Sucrose Replacement

[0094] For all cakes, a 30% sucrose reduction was tested by replacing 7.5% of the sucrose in the formulation with the same amount of polydextrose (Litesse II, Danisco), sorbitol and combinations thereof, FOS (Frutalose OFP, Sensus), glycerol and combinations thereof.

1.3 Storage and Sampling

[0095] Packed cakes were stored at room temperature conditions for 1 week after baking. At day 7 after baking, cakes were removed from the packaging and analyzed.

1.4 Cake Quality Evaluation

1.2.1 Volume Measurements

[0096] Volume measurement of cake was performed by rapeseed displacement method (AACCI Method 10-05.01). Two cakes from each type of variation were analyzed

1.2.2 Texture Profile Analysis of Cake Crumb

[0097] Cakes were sliced with a knife perpendicularly to their length. Slice thickness was 2 cm. From each slice, a cylinder of crumb of 3 cm diameter was taken out with a cylinder cutter with sharp edges. The crumb cylinder was then used for texture analysis. Crumb texture was determined by the texture analyser (SMS Texture Analyser Type HDi or XT2i, Ostfildern, Germany) with a load cell of 25 Kg, using the SMS P/75 aluminum platen probe. The crumb samples were subjected to a two-cycle compression test (texture profile analysis) with test speed of 2 mm s-1, penetration strain of 40% and post-test speed of 5 mm s-1. Crumb hardness and springiness were calculated from the force-time diagram, as indicated in FIG. 1. Springiness provides information about the sample's recovery. From each cake variation, 3 crumb slices were taken out of 2 cakes, resulting in a total of 6 crumb samples per variation. Crumb hardness is F1 in FIG. 1; springiness is t2/t1 in FIG. 1.

1.2.3 Crumb Density

[0098] The weight of the crumb cylinder sample was recorded. Crumb density was then calculated as the ratio between the recorded weight and the volume. Volume was calculated based on the sample height (2 cm) and diameter (3 cm).

1.2.4 Crumb Water Activity

[0099] Water activity was determined in duplicate using an Aqual Lab 4TE analyser which was calibrated using demi water and a calibration liquid with a water activity of 0.500. All measurements were performed at an ambient temperature of about 21 C.

1.5 Onset of Starch Gelatinization in Batters

[0100] In order to assess the onset of starch gelatinization, cake batters were prepared as earlier described but without sodium bicarbonate and SAPP 28. Starch gelatinization in the cake batter samples was measured using a DSC Q2000 (TA Instruments, New Castle, USA). Samples were scanned from 2 to 150 C. at a rate of 7.5 C./min. The onset of starch gelatinization was determined by analysis of the endothermic peak from the heat flow signal by using the automatic analysis tool available in the Universal Analysis software (TA instruments, New Castle, USA). Starch gelatinization onset temperatures were measured in duplicate for each variation.

1.6 Results of Cake Evaluation

[0101] 1.6.1 Sucrose Replacement with Polydextrose, Sorbitol or Mixtures of Polydextrose-Sorbitol at Various Ratio's.

[0102] Replacing 30% sucrose with either sorbitol or polydextrose results in considerable deviations in terms of product quality (Table 1). By using sorbitol as replacer, the Mn of the bulk-carbohydrate mixtures (sucrose+bulk-carbohydrates replacing part of the sugar cf. to the original recipe) drops down to 271 g/mol. That results in a earlier gelatinization of starch during baking as compared to the sucrose reference. Therefore, the transition profile of the cake batter from a viscous liquid to a solid foam is considerably changed. The result of such early gelatinization is that the cake crumb is much denser and the crumb hardness higher than the sucrose reference.

[0103] By using polydextrose as sucrose replacer, the Mn of the bulk-carbohydrate mixture increases to 400 g/mol. As a result, the gelatinization of starch occurs at higher temperature compared to the sucrose reference. Therefore, the transition of the cake batter from a viscous liquid to a solid foam occurs later in the baking process. The resulting cake has a much softer crumb and springiness than the sucrose reference.

[0104] Overall, the use of either sorbitol or polydextrose results in considerable deviations in the textural properties of the cake crumb as well as its structure, i.e. density, as compared to the sucrose reference. Therefore, the replacement is not considered optimal.

TABLE-US-00002 TABLE 1 30% sucrose replacement with either polydextrose or sorbitol Sucrose- Sorbitol- Polydextrose- Sugars Reference replaced replaced Polydextrose (%) 7.5 Sorbitol (%) 7.5 Sucrose (%) 25 17.5 17.5 Mn bulk-carbohydrate 342 271 400 mixture (g/mol) Starch gelatinization onset 87.8 86.2 89.4 temperature ( C.) Cake quality evaluation crumb aw 0.821 0.818 0.828 Crumb hardness (N) 8.6 9.5 6.7 Crumb springiness 0.645 0.597 0.503 Crumb density (g/mL) 0.332 0.365 0.348

[0105] The baking quality of a 30% sucrose replaced cake can be optimized when a mixture of polydextrose and sorbitol are used in combination (Table 2) rather than alone. In fact, by combining the two sugar replacers, the Mn of the total of sucrose plus replacement bulk-carbohydrates can be optimized in order to simulate the starch gelatinization behavior as in the sucrose reference. When the bulk-carbohydrate mixture is formulated with a Mn of 300 (g/mol), starch gelatinization occurs earlier than in the sucrose reference. The result is a lower volume than for the reference. Increasing the Mn of the bulk-carbohydrate mixture up to 380 (g/mol), an increase in volume is observed due to the increase in the temperature of transition of the cake batter from a viscous liquid to a solid foam.

[0106] The textural properties of the cake also change as function of the Mn of the mixture. Contrary to what observed for volume, textural properties are inversely proportional to Mn. In fact, crumb hardness and springiness decrease with increasing Mn.

[0107] Overall, choosing a polydextrose-sorbitol mixture with a Mn around 342 (g/mol) provided the best balance in achieving a cake volume with good volume while limiting textural deviations from the sucrose reference.

[0108] The use of a polydextrose-sorbitol mixture at an Mn of 342 g/mol clearly provides much better cake quality than either polydextrose or sorbitol alone.

TABLE-US-00003 TABLE 2 30% sucrose replacement with mixtures of polydextrose and sorbitol with varying Mn Sucrose- Sugars Reference Mixture 1 Mixture 2 Mixture 3 Polydextrose (%) 2.27 4.84 6.67 Sorbitol (%) 5.23 2.66 0.83 Sucrose (%) 25 17.5 17.5 17.5 Mn bulk-carbohydrate 342 300 342 380 mixture (g/mol) Cake quality evaluation Volume (mL) 562.5 525 537.5 575 Crumb hardness (N) 7.7 7.8 7.2 6.8 Crumn springiness 0.629 0.579 0.534 0.496 crumb aw 0.816 0.811 0.817 0.816
1.6.2 Sucrose Replacement with FOS, Glycerol or a Mixture of FOS and Glycerol

[0109] Replacing 30% sucrose with either FOS or glycerol results in considerable deviations in terms of product quality (Table 3). By using FOS as replacer, the Mn of the sugar mixtures rises to 396 g/mol. The resulting cake has lower crumb hardness and springiness as compared to the reference. By using glycerol as replacer, the Mn of the sugar mixtures drops down to 188 g/mol. The resulting cake shows a considerably higher crumb hardness and springiness than the reference. Also the crumb density is much higher.

[0110] Cake quality is considerably improved when the sugar replacers are combined to achieve an Mn close to that of the reference. In fact, by combining FOS and glycerol to achieve a Mn of the total sugar mixture of 337 (g/mol), cake crumb hardness, springiness and density became similar to those of the reference cake (Table 3).

TABLE-US-00004 TABLE 3 30% sucrose replacement with FOS, glycerol and a mixture thereof resulting in variation in Mn Sucrose- FOS- FOS- Glycerol- Sugars Reference glycerol replaced replaced Sucrose 25.0% 17.5% 17.5% 17.5% FOS 6.3% 7.5% Glycerol 1.2% 7.5% Mn bulk-carbohydrate 342 337 396 188 mixture (g/mol) Cake quality evaluation crumb aw 0.821 0.813 0.828 0.786 Crumb hardness (N) 8.6 8.3 8.0 11.7 Crumn springiness 0.645 0.622 0.559 0.662 Crumb density (g/mL) 0.332 0.334 0.332 0.390

[0111] In another test, a cake was made and tested wherein the effect of 30% sucrose replacement with FOS, sorbitol or a mixture of sucrose, FOS and sorbitol (the mixture of sucrose, FOS and sorbitol having an Mn of about 342 g/mol) was evaluated. Similar results were obtained as with the cake comprising sucrose, FOS and glycerol.

[0112] In another test, a conventional recipe for a resilient bread product containing fructose syrup (55 wt. % based on dry weight) was reformulated, wherein fructose syrup was at least substantially replaced by a combination of FOS and one or two polyols (xylitol and/or glycerol) having an Mn of 200 g/mol. The sensory results were similar as for a conventional reference product made with fructose syrup.

EXAMPLE 2

Determination of Extent of Gelatinization

[0113] The extent of starch gelatinization is determined by analysing the amount of gelatinizable starch before the heating step in the dough or batter and in the final product. An amount of water is added resulting in a final moisture content of 60% on wet base to the dough/batter respectively final product in order to obtain full gelatinization of the ungelatinized/partially gelatinized starches present during heating in the DSC. The DSC experiment is performed in the range of about 20 C. to 160 C. The DSC analysis of the dough/batter delivers the heat of gelatinization of all native starch in the dough, and remaining gelatinization in the final product, respectively. It is noted that, according to Fessas and Schiraldi (Starch gelatinization kinetics in bread dough, J. Thermal Anal. and calorimetry, 61 (2000) 411-423), the effects of other components in the dough, like e.g. gluten, give neglible contributions to the DSC signal. The heat flow profiles generally show broad transitions and, at the moisture level indicated, are composed of two main peaks in the range about 40 C. up till about 130 C. The first peak at the lower temperature relates to the gelatinization of starch, while the last peak, generally above 100 C., is related to the amylose-lipid complex. The areas of the first peak relates to the amount of starch gelatinized during heating in the DSC and are recalculated in terms of Joules (or Calories) per gram dry starch in the dough/batter resp. product plus added water as present in the DSC cup. Subtracting the rest heat of gelatinization found in the final product from the heat of gelatinization obtained from the dough/batter quantifies the amount of gelatinization, in Joules (Calories) per gram starch, that took place during the heating step in the production process, e.g. during baking in an oven.

[0114] In relation to the present work the part the starch gelatinized should, by the method discussed, preferably delivers values of about 6.5 J/g dry base of starch (corresponding to a gelatinization degree of about 60%) or higher.