Development of a Curd Cake for Patients with Type 2 Diabetes: Influence of Replacing Sugar with Sweetener on Nutritional Value

Sugar is one of the main ingredients baked products, so reduction sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, possible to create desserts a low glycemic index calorie content. The aim this study was investigate physico-chemical nutritional properties, sensory characteristics sugar replaced curd cake made using sucralose. Optimal results were obtained replacement up 50%, leading similar control products having high level acceptance in evaluation. A vibrational analysis FTIR spectroscopy showed these samples presence hydrogen bonds between water molecules dense packing texture. adsorption/desorption isotherms indicates predominance mechanism monomolecular physical adsorption weak interaction adsorbent-adsorbate 50%. further increase substitute content increases contribution from polymolecular capillary water, which reflected deterioration characteristics. developed technology obtain caloric 14% lower than that an analogue, its organoleptic structure does not differ analogue contains 26% more protein.