Characterization and stability of a sweet confection made with alternative sweeteners
Campostrini, Florencia Graciela | Díaz, María Florencia | Rivero, Roy Cristian | Sosa, Natalia
Refined sugar has a predominant role in malnutrition and the appearance of non-communicable diseases related to diet. The objective was to develop a sweet confection made of blueberries, walnuts and amaranth, sweetened with a mix of maltitol and honey. The product was analyzed in terms of physicochemical and textural properties, together with sensory Check-All-That-Apply (CATA) test and stability studies. The results obtained from the physicochemical analysis were comparable with similar products. Regarding the sweeteners used, it could be observed that the combination of honey and maltitol allowed obtaining a product with better sensory acceptance and stability at both temperatures (specially at 25 °C), suggesting that there is a pseudo-synergism between the sweeteners. In conclusion, these healthy sweet confections offer an alternative that is pleasant for consumers and, at the same time, responds with the growing demand for natural products that replace refined sugars with other types of alternative sweeteners.
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