Investigating the effect and role of sweeteners on the rheological characteristics of food

Subject Areas : Journal of Food Safety and Processing

Asieh  Hasanzade ¹ (Assistant Professor, Department of Food Science and Industry, Basir Abeyek Institute of of Higher Education)
Roghayeh  Samanipour ² (Master's student, Department of Food Science and Industry, Mehraeen Bandar Anzali Institute of Higher Education)

Received: 2022-09-25 Accepted : 2023-02-24 Published : 2023-05-22

Keywords: sugar, rheology, texture, Sweetener,

Abstract :

The main role of sugars in increasing the desirability of the product is related to their sweetening role, therefore, in addition to improving the taste, various sweeteners have a significant effect on the sensory, functional and rheological properties of food. Investigating the rheological properties of sweeteners and their effect on the textural properties of foods can be very useful for their use in food products, including snacks. With all the benefits that sucrose has as a natural sweetener, its high consumption is not recommended due to adverse side effects such as obesity, tooth decay, heart problems, etc. The effect of sugar substitutes on the texture and rheology of the final product can play an important role in the acceptance of these products by consumers. Also, it is necessary to investigate the nature of sugar substitute sweeteners and to investigate the beneficial and harmful effects of these substances for optimal use. Therefore, in this research, we investigate the effect and role of different sweeteners on the rheological characteristics of some foods