การศึกษาชนิดของคาร์โบไฮเดรตและสารให้ความหวานต่อสมบัติทางเคมีกายภาพ เนื้อสัมผัส และการยอมรับทางประสาทสัมผัสของขนมปังแซนด์วิช

Theerapol Senphan; Chodsana  Sriket; Janjira Wanchana; Juthawat Uchupaj; Supawinee Phansawas; Hemsuda Prompraseat; Natthapong Mungmueang

Authors

Theerapol Senphan Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Thailand
Chodsana Sriket Program in Food Innovation and Management, King Mongkut's Institute of Technology Ladkrabang Prince of Chumphon Campus, Thailand
Janjira Wanchana Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Thailand
Juthawat Uchupaj Purechemicals Co., Ltd., Thailand
Supawinee Phansawas Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Thailand
Hemsuda Prompraseat Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Thailand
Natthapong Mungmueang Program in Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University, Thailand

Keywords:

sandwich bread, carbohydrates, sweeteners

Abstract

Background and Objectives: Modern fast-paced lifestyles have increased consumer demand for bakery products, particularly bread, in which sugar is a crucial ingredient governing product characteristics. However, excessive sugar consumption significantly elevates the risk of non-communicable diseases (NCDs), including obesity, diabetes, and cardiovascular diseases. Consequently, reduced-sugar product formulation approaches have emerged utilizing two categories of sugar replacers: digestion-resistant and fiber-like carbohydrates (polydextrose, trehalose, and isomalto-oligosaccharide) and low-calorie sweeteners (isomalt, erythritol, and isomaltulose) that exhibit low glycemic responses. Therefore, this study aimed to investigate the effects of substituting sucrose with these six sweeteners at levels of 25% and 100% on the quality of sandwich bread to determine the optimum sweetener type and substitution level.

Methodology: The control sandwich bread was prepared by mixing wheat flour (110 g), sucrose (20 g), dry yeast (2 g), milk powder (4 g), and salt (1 g). Pasteurized milk (65 mL) and unsalted butter (0.5 tablespoons) were added, followed by kneading in a dough mixer for 15 min. The dough was fermented at 28±2 °C for 1 h, degassed, placed into a baking mold (250 g capacity), and proofed for an additional 45 min. Baking was conducted at 190 °C in a closed mold for 30 min, followed by 10 min with the lid removed. The baked bread was allowed to cool, sliced to a thickness of 2.5 cm, and packaged in aluminum foil pouches. The experimental treatments followed the same procedure, but sucrose was substituted with one of six sweeteners (polydextrose, isomaltulose, isomalto-oligosaccharide, isomalt, erythritol, and trehalose) at substitution levels of 25% and 100%, resulting in 13 experimental treatments in total. The final products were evaluated for physical appearance, moisture content, water activity (a_w), and color profiles (L*, a*, b* and ΔE* using the CIE system) of both the crumb and crust. Textural properties were analyzed using a texture analyzer to determine hardness, springiness, cohesiveness, and chewiness. Finally, a sensory evaluation was conducted with 100 untrained panelists using a 9-point hedonic scale to assess appearance, color, aroma, taste, and overall acceptability.

Main Results: The types and concentrations of sucrose replacers significantly affected the quality of the sandwich bread in different ways. Regarding structural properties, the control bread exhibited a fluffy crumb with uniform porosity. Isomaltulose and isomalto-oligosaccharide yielded results most comparable to the control. While erythritol and trehalose showed no distinct structural differences, 100% polydextrose resulted in a denser crumb with smaller pores. In terms of physicochemical properties, 100% substitution increased water retention, leading to higher moisture content and water activity. Polydextrose exhibited the highest values, whereas 25% isomaltulose yielded the lowest. Color analysis revealed that 25% erythritol and 25% isomaltulose produced a darker bread color. Textural profile analysis showed that 100% substitution generally increased bread hardness, with 100% erythritol yielding the highest hardness value. Conversely, 25% substitution effectively maintained crumb springiness. However, excessive substitution levels adversely affected the texture, resulting in a cohesive and chewy crumb. These findings aligned with the sensory evaluation, where 25% isomalt was outstanding in appearance and aroma, while 25% isomaltulose received the highest score for color. Notably, 25% erythritol obtained the highest scores for taste and overall acceptability, closely matching the control formulation. In contrast, 100% polydextrose received the lowest scores across all sensory attributes.

Conclusions: The application of sucrose replacers affects bread quality differently depending on the sweetener type and substitution level. Structurally, isomaltulose and isomalto-oligosaccharide provided a fluffy texture and uniform porosity most similar to the control, whereas 100% polydextrose resulted in a denser crumb with smaller pores. Physicochemically, 100% substitution increased moisture content and water activity, with polydextrose showing the highest values and 25% isomaltulose showing the lowest. Regarding color, 25% erythritol and 25% isomaltulose yielded darker colors, while 100% trehalose and 100% polydextrose produced color values similar to the control. Texturally, 100% substitution significantly increased crumb hardness. Sensory evaluation indicated that 25% erythritol achieved the highest scores for taste and overall acceptability, closely matching the control. Therefore, 25% erythritol exhibits the highest potential as a sucrose substitute in sandwich bread, followed by 25% isomalt and 25% trehalose, respectively.

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