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RHEOLOGICAL EFFECTS OF SUGAR SUBSTITUTES ON FAT BASED FILLING CREAMS
 
The trend towards healthy products continues to increase day by day around the world. This trend has led to the need to reduce or completely replace sugar in products with a high sugar (sucrose) content. In fat-based filling creams, which are used extensively in the pastry industry and snacks, sugar was completely substituted and the effects of different sugar substitutes on rheological properties were investigated. A base cream that contains hazelnut and cocoa, which is used in biscuits, croissants, etc., was prepared for the studies. The changes in rheological values at 40C were investigated by removing sucrose from the content of this base cream and replacing it with Maltitol, Xylitol, Mannitol, Erythritol, Isomalto-Oligosaccharide, Isomalt and Polydextrose-Sucralose mixture separately. Viscosity values of the product containing sucrose are in the range of 1300-2400 mPa.s, yield values are in the range of 35-60 Pa. As a result of the study, the viscosity and yield values of the creams prepared with Maltitol, Mannitol and Isomalto Oligosaccharides were found to be very close to the cream containing sugar. An increase of 10-20% was observed in the viscosity values of the products prepared with Xylitol, Erythritol, and Isomalt. A 30% decrease in viscosity values was observed in the product prepared with a Polydextrose-Sucralose mixture. As a result of the study, it was determined that the substitutes that can mimic sucrose in terms of rheological values are Maltitol, Mannitol and Isomalto-Oligosaccharides. The same studies were also carried out on products containing milk and whey powder, and parallel results were obtained.

Anahtar Kelimeler: fat-based filling cream, rheology, sugar substitutes, sugar-free