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conferenceseries.com
Volume 8 Journal of Nutrition & Food Sciences
ISSN: 2155-9600 Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14th Euro Obesity and Endocrinology Congress
&
17th World Congress on Nutrition and Food Chemistry
Sugar and fat reduction strategies in Irish confectionery products: Sensory evaluation and physical
properties
Andrey A Tyuftin, Aislinn M Richardson, Maurice G O’Sullivan and Joseph P Kerry
University College Cork – NUI, Republic of Ireland
One of the main causes for obesity in society today is the consumption of free and refined sugar. In Ireland the Irish
Universities Nutrition Alliance (IUNA, 2011) reported that free sugars account for 14.6% of the total energy intake of
Irish adults who participated in the study. According to the healthy Ireland survey (2015) 37% of adults that participated
were overweight and a further 23% were obese (a strong risk factor for type 2 diabetes). The highest sugar content in day to
day diet products in Ireland is in bakery products. The aim of the work is to reduce sugar and fat content in brownies, cakes
and biscuits. Methods for the sugar reduction contained sugar particle manipulation (grinding and fractioning), addition of
sugar and fat organic replacing ingredients. Physical and sensory perception properties of sugar reduced sweet products were
evaluated. Sugar particle manipulation strategy was used in brownies containing black beans as a fat replacer. Brownie samples
containing the smallest sugar particles size (SPS) with 25% butter replacement were most significantly associated with liking
of appearance, texture, colour and overall acceptability (p<0.01). In formulation of sponge cakes there was no significant
difference between the control sample and the 25% sugar replaced with SPS sample and sucrose and stevia extract as a sugar
replacer. In the formulation of biscuits, a sample with SPS was more acceptable in sweetness perception. In conclusion, sugar
particle manipulation has a significant impact on properties of bakery products along with sugar and fat organic replacers and
can be utilized by bakery companies for sugar reduction, economy and customers’ health impact.
Recent Publications
1. MacGregor G A and Hashem K M (2014) Action on sugar-lessons from UK salt reduction programme. Lancet
383(9921):929-931.
2. Irish Universities Nutrition Alliance (2011) National Adult Nutrition Survey. Pages:1-36.
3. Richardson A M et al. (2018) The impact of sugar particle size manipulation on the physical and sensory properties of
chocolate brownies. LWT - Food Science and Technology. 95:51-57.
Biography
Andrey A Tyuftin pursued Degree in Organic (Supramolecular) Chemistry in 2009. He is currently a Postdoctoral Researcher at University College Cork, Republic of
Ireland. He has his expertise in high barrier coatings for flexible packaging, development of biodegradable edible active antimicrobial films and coatings based on
food ingredients, supramolecular systems for sensors application in smart packaging and particular in new food products formulation. He is a participant in voucher
funded R&D projects of funding contributions from individual food companies primarily for short term client commissioned research projects at UCC for testing and
development of new food products. For example; he developed and validated super food smart beverage with sugar substitution. Before joining UCC he worked
four years as R&D manager in flexible packaging industry on projects for famous brands and local companies. He has collaborations with several universities and
small to large SME.
Andrey A Tyuftin et al., J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072