Formation of consumer characteristics of flour confectionery products with a low glycemic index
Authors:
Anna A. Gilina, Aleksandr V. Arisov, Anton V. Vyatkin
Abstract:
The use of a mixture of sweeteners in the process of confectionery production significantly expands the technological capabilities of the manufacturer, allowing them to control the quality of the product and form consumer preferences. Moreover, it is an economically viable solution. The purpose of this study is to develop an assortment of flour confectionery products with a low glycemic index for individuals with insulin resistance. The objects of the study were a complex sweetener additive (CSA), which includes aspartame, sodium saccharinate and sucralose, as well as muffin dough and finished confectionery flour products. The article presents information on the dynamics of the incidence of endocrine diseases associated with metabolic disorders in the population for 2000–2023 and information on changes in the number of catering establishments in the Sverdlovsk region over five years. The authors provided data on the organoleptic and physicochemical indicators of muffins, in the recipe of which sugar is replaced with a complex sweetener additive. It was found that the addition of oatmeal hides the bitter aftertaste of the CSA. It was determined that the proposed complex mixture of sweeteners has high thermal stability, no loss of sweetness during baking of muffins was observed. Determination of sweetness by the Scoring method with a reliability of 0.964 showed that the sample with CSA is sweeter than the control sample according to the general sensory perception. During the study, the mass fraction of dry substances and moisture in the dough samples, the perceived sweetness of the finished muffins (by the Scoring method), food and energy value were determined, and an organoleptic assessment of the samples was carried out. The authors revealed that the introduction of oat flour in combination with CSA leads to a decrease in the glycemic index of flour confectionery products. Further studies can be aimed at optimizing recipes, improving the texture and taste characteristics of flour confectionery products.
Keywords:
glycemic index; flour confectionery; heat stability; muffins; complex additive of sweeteners
For citation:
Gilina A.A., Arisov A.V., Vyatkin A.V. Formation of consumer characteristics of flour confectionery products with a low glycemic index. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 24–32. DOI: 10.29141/2500-1922-2025-10-2-3. EDN: IOSVUJ.
