| Abstrakt: |
The world is facing an epidemic of obesity. One of the ways to produce food with reduced or without sugar is with the use of natural sweeteners. Acacia, in addition to maltitol and aspartame as an alternative to sucrose in an instant drink has proven to be an excellent choice for food industry manufacturers. Acacia met expectations not only from a technical point of view in terms of good homogenization but also by providing good solubility in water, as well as good synergy with the other components of the formulation. The good digestibility of dietary fibers only improves the bioavailability of other formulation components in the digestive tract, starting in the oral cavity. In doing so, the protection of the tooth enamel has been fully observed, as well as the maintenance of the low glycemic index. This research aims to make sugar-free instant drinks using different sweeteners. For this purpose, the prepared instant drinks were made with acacia gum at 50%, maltitol at 37.5%, and aspartame at 1%, approximately, as a substitute for sucrose (table sugar). To determine the caloric value of instant drinks, a BeBis software program for food products has been used. For conducting sensory evaluation - the Hedonic Scale method was used, which allows participants to rate their overall liking of the product based on different sensory attributes. Saturated fatty acids and sugars were not detected and had a 0% caloric value, apart from proteins which were present in 0.4% and fat 0.1%, leading to an expected caloric value of approximately 80 kcal on 100 g instant drink with acacia gum. The use of acacia gum, maltitol, and aspartame provides an opportunity to obtain an instant drink that has health aspects, not only as a zero-sugar drink, but also as dietetic fiber, prebiotic, digestive tolerance, glycemic regulation, and enamel protection. That makes this instant drink potentially healthier not only for diabetics but also for the general population. [ABSTRACT FROM AUTHOR] |
