TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Less fat and less sugar in
muffins and madeleines
E. Veiseth-Kent...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Food reformulation
Healthy eating is essential to prevent disease...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
 Sensory properties
 Loss of taste intensity (sweetness)
 Loss...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Sugar and oil functionality
 Oil reduction does not change hardn...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction ...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth
• Decrease sugar and fat content in products ov...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
 Triangle test
 Choose the sample th...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
 Triangle test
 Choose the sample th...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
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TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Health by Stealth: Muffins
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TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction ...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Inulin as sugar and fat replacer
• What is inulin?
• Widely occur...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Inulin as sugar and fat replacer
Chocolate muffin (100% sugar and...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Technologies: Sugar and fat reduction
Stepwise gradual reduction ...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Enhancing sweetness through aromas
• Odor induced sweetness enhan...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Enhancing sweetness through aromas
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TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Conclusions
Stepwise gradual reduction over time: “Health by stea...
TeRiFiQ Final Conference – Milan, Italy, 27 October 2015
Acknowledgements
The research leading to these results has receiv...
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Less fat and sugar in muffins and madeleines by Markus Stieger, WUR

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TeRiFiQ Conference
Reducing salt, fat and sugar in everyday foods – Results from TeRiFiQ EU project and opportunities for food industry
27 October 2015 ♦ Milan EXPO, Italy

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Less fat and sugar in muffins and madeleines by Markus Stieger, WUR

  1. 1. 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
  2. 2. TeRiFiQ Final Conference – Milan, Italy, 27 October 2015 Food reformulation Healthy eating is essential to prevent diseases and promote health Demand of consumers for healthier foods continues to increase To alter composition of foods to develop healthier products while maintaining sensory quality, consumer acceptance, affordability, sustainability
  3. 3. 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
  4. 4. 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.
  5. 5. 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
  6. 6. 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 are noticed and products become not acceptable
  7. 7. 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
  8. 8. 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
  9. 9. 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.
  10. 10. TeRiFiQ Final Conference – Milan, Italy, 27 October 2015 Health by Stealth: Muffins 0 5 10 15 20 25 30 35 40 45 50 -5%sugar -20%fat -10%sugar -20%fat -15%sugar -20%fat -5%sugar -40%fat -10%sugar -40%fat -15%sugar -40%fat %ofcorrectanswers 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.
  11. 11. 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
  12. 12. 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)
  13. 13. 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.
  14. 14. 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
  15. 15. 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!
  16. 16. TeRiFiQ Final Conference – Milan, Italy, 27 October 2015 Enhancing sweetness through aromas 0 1 2 3 4 5 6 7 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.
  17. 17. 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)
  18. 18. TeRiFiQ Final Conference – Milan, Italy, 27 October 2015 Acknowledgements The research leading to these results has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement n°289397 (“TeRiFiQ”). The contents of this presentation reflect only the author's/authors' views and the European Union is not liable for any use that may be made of the information contained therein. Thank you for your attention!

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