Development of a curd cake for patients with type 2 diabetes: Influence of replacing sugar with sweetener on nutritional value

A main message of modern nutritional science is that nutrition plans should be individualized and flexible to meet the specific needs of the people with diabetes(PWD), in consideration of their ability to implement the changes. Many people, even those who want to correct conditions associated with excess weight or diabetes,are not ready to completely abandon their usual foods, for example, desserts. Non-nutritive sweeteners such as sucralose are used to create desserts with a lowglycemic index and calorie content.
The subject of the research was the technology of low-calorie curd cake. Calorie content was reduced by replacing 50% of the sugar in the formulation with sucralose.A worsening of Maillard browning reaction was noted with substitution of more than 50% sugar. Sucralose was introduced as a sweetener TM Splenda®. The amount ofadded sucralose was calculated so that the sweetness of the new product did not diff er from the sweetness of the control product. In the production of reducedcalorie muff ins by partially replacing sugar with sucralose, there is a problem of creating the structure of the product and replenishing the mass of the derived sugar,which is approximately 30% of the total weight of the original ingredients. To solve this problem, it was proposed to introduce skimmed curd cheese (fat content 0.6%)into the cake recipe, the weight of which in the new recipe corresponded to the weight of sugar derived from the original recipe. As a result, a curd cake was obtainedwith a calorie content of 14% lower than that of the analogue product, which in its sensory characteristics and structure does not diff er from the analogue productand contains 26% more protein.