The Experts below are selected from a list of 1698 Experts worldwide ranked by ideXlab platform
Sunkireddy Yella Reddy - One of the best experts on this subject based on the ideXlab platform.
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moisture sorption curves of fruit and nut cereal bar prepared with Sugar and Sugar Substitutes
Journal of Food Science and Technology-mysore, 2015Co-Authors: Byrappa Vasu Pallavi, R Chetana, Ramaswamy Ravi, Sunkireddy Yella ReddyAbstract:Low Sugar, low fat, dry fruit and nut cereal bars without Sugar were prepared using cereals, nuts, and Sugar Substitutes. The sorption characteristics of the bars prepared with Sugar Substitutes in comparison with that of Sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.9. The sorption isotherms of low Sugar bars were practically identical below aw of 0.5 but above aw of 0.5, a clear differentiation in the isotherms could be observed compared to that of Sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above aw 0.6, whereas a gradual increase in aw was observed in the case of bar prepared with Sugar. The ERH (Equilibrium relative humidity) value for bar with Sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low Sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with Sugar.
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moisture sorption characteristics of milk burfi an traditional indian sweet using Sugar Substitutes
European Food Research and Technology, 2005Co-Authors: Ramakrishna Chetana, P C Srinivasa, Sunkireddy Yella ReddyAbstract:Moisture sorption data are useful in choosing suitable packaging material having a desirable water vapour barrier property in addition to determining the stability of the product. The sorption isotherms of milk burfi, one of the important Indian traditional milk-based sweets, using Sugar and Sugar Substitutes were determined. The product was prepared replacing Sugar with sorbitol, maltodextrin (MD)+polydextrose (PD), and PD alone, along with aspartame to give an equi-sweetness level compared to Sugar. The isotherms followed typical sigmoidal shape, characteristic of Sugar-rich products. The curve for burfi with sorbitol shifted to the left compared to that of Sugar, whereas for those prepared with MD+PD or PD, the curves are similar to that of burfi made with Sugar. Several models were chosen to fit sorption behaviour and the Guggenheim-Anderson-De Boer model showed a better fit compared to other models.
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process optimisation of gulab jamun an indian traditional sweet using Sugar Substitutes
European Food Research and Technology, 2004Co-Authors: Ramakrishna Chetana, Balaraman Manohar, Sunkireddy Yella ReddyAbstract:Models capable of predicting the product quality of Gulab jamun using Sugar and a Sugar substitute have been developed using response surface methodology (RSM) and applied to determine the optimum processing conditions. Box–Behnken design was used considering three independent variables, namely concentration (°B) of syrup, its temperature and time of soaking, each at three different levels. The dependent variable or response measured for each treatment was a sensory score for overall quality, which is taken as a combination of the sensory impact of colour, appearance, texture, mouthfeel, taste and aroma. According to RSM, the optimum score for overall quality attained for Gulab jamun prepared with Sugar was 7.7, obtained at processing conditions of 51°B syrup, 54 °C and 4 h soaking, whereas for the Gulab jamun prepared with the Sugar substitute, sorbitol, a maximum overall quality score of 8.0 was obtained at processing conditions of 54°B syrup, 65 °C and 3 h soaking. These processing conditions were found to correlate with those of experimental conditions.
Susan E Swithers - One of the best experts on this subject based on the ideXlab platform.
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not so healthy Sugar Substitutes
Current opinion in behavioral sciences, 2016Co-Authors: Susan E SwithersAbstract:Replacing Sugar-sweetened beverages with diet soft drinks containing Sugar Substitutes that provide few or no calories has been suggested as one strategy for promoting improved public health outcomes. However, current scientific evidence indicates that routine consumption of beverages with non-nutritive sweeteners not only fails to prevent disease, but is associated with increases in risks for the same health outcomes associated with Sugar-sweetened beverages, including type 2 diabetes, cardiovascular disease, hypertension and stroke. Results from pre-clinical studies have provided plausible biological mechanisms that could promote these counterintuitive negative health effects of artificial sweeteners. Taken together, scientific studies currently indicate that public health will be improved by reducing intake of all sweeteners, both caloric and non-caloric.
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artificial sweeteners produce the counterintuitive effect of inducing metabolic derangements
Trends in Endocrinology and Metabolism, 2013Co-Authors: Susan E SwithersAbstract:The negative impact of consuming Sugar-sweetened beverages on weight and other health outcomes has been increasingly recognized; therefore, many people have turned to high-intensity sweeteners like aspartame, sucralose, and saccharin as a way to reduce the risk of these consequences. However, accumulating evidence suggests that frequent consumers of these Sugar Substitutes may also be at increased risk of excessive weight gain, metabolic syndrome, type 2 diabetes, and cardiovascular disease. This paper discusses these findings and considers the hypothesis that consuming sweet-tasting but noncaloric or reduced-calorie food and beverages interferes with learned responses that normally contribute to glucose and energy homeostasis. Because of this interference, frequent consumption of high-intensity sweeteners may have the counterintuitive effect of inducing metabolic derangements.
Kauko K Makinen - One of the best experts on this subject based on the ideXlab platform.
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the latest on Sugar Substitutes of the alditol type with special consideration of erythritol and xylitol rectifications and recommendations
Journal of Food: Microbiology Safety & Hygiene, 2017Co-Authors: Kauko K MakinenAbstract:Sugar substitution with low-calorie carbohydrates constitutes a well-grounded approach to controlling energy intake to prevent obesity or certain diseases, and reducing the incidence of bacteria-associated diseases such as dental caries. This review discusses latest applications of alditol-type Sugar Substitutes with emphasis placed on erythritol (a tetritol) and xylitol (a pentitol). Especially xylitol has been shown to exert interesting biochemical effects (such as ammonia formation) in the dental biofilm. Understanding the oral biologic processes involved presumes referring to certain physicochemical aspects of alditols (such as complex formation with Ca(II), protein stabilization, hydroxyl radical scavenging, and others), which will be briefly discussed. This review also comments on the gastrointestinal effects associated with enteral administration of alditols, discusses the synergy between chlorhexidine and alditols, and the use of alditols in periodontal treatments (i.e. non-sweet applications of alditols), and focuses on European Union regulations on Sugar Substitutes. The article also attempts to rectify defective information regarding these sweeteners. A part of this information has passed unnoticed, since the data involved were published in supplements to regular volumes in the 1970s. The present review emphasizes the oral biologic significance of the xylitol-associated shift observed in the biology of the oral biofilm (dental plaque): from carbohydrate dominance to one where nitrogen metabolism plays an important role.
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an end to crossover designs for studies on the effect of Sugar Substitutes on caries
Caries Research, 2009Co-Authors: Kauko K MakinenAbstract:Clinical trials and laboratory studies involving the administration of oral health treatments and foods have benefited from the observance of the so-called crossover study design. Field experience and
P D Marsh - One of the best experts on this subject based on the ideXlab platform.
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effect of Sugar alcohols on the composition and metabolism of a mixed culture of oral bacteria grown in a chemostat
Caries Research, 1994Co-Authors: David J Bradshaw, P D MarshAbstract:Xylitol and sorbitol are effective as non-cariogenic Sugar Substitutes. A number of studies suggest that xylitol may have an additional, caries-reducing effect. This study examines the effect of xylitol and sorbitol, when pulsed together with glucose, on the composition and metabolism of a mixed culture of oral bacteria grown in a chemostat. In this system, xylitol had the effect of reducing the rate and extent of acid production when pulsed with glucose, compared with glucose pulsed alone, enabling acid-sensitive species to persist in greater numbers. Furthermore, the enrichment of Streptococcus mutans, observed following glucose pulses in the absence of pH control, was prevented by xylitol. In contrast, sorbitol had the opposite effects and S. mutans increased in proportion. The study provides evidence for a mechanism by which xylitol could affect the ecology of dental plaque and thereby reduce the rate of dental caries.
Roger Philip Aidoo - One of the best experts on this subject based on the ideXlab platform.
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rheological properties melting behaviours and physical quality characteristics of Sugar free chocolates processed using inulin polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Lwt - Food Science and Technology, 2015Co-Authors: Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen DewettinckAbstract:Demand for use of natural sweeteners and prebiotic compounds for manufacture of Sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of Sugar-free chocolates processed from inulin and polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. Standard reference chocolate was developed using sucrose and the effects of the inulin/polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products measured using standard methods. Generally, the Sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. Sucrose replacement with the inulin/polydextrose and stevia/thaumatin extracts resulted in significantly higher Casson viscosity. There were however no significant differences in the melting behaviour and texture of the Sugar-free chocolates and the reference. Chocolates containing the Sugar Substitutes recorded lower onset temperatures and higher peak widths than the reference sample. Inulin and polydextrose mixtures could be used for Sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia or thaumatin extracts.
