Data for: THE COMBINED EFFECTS OF STEVIA AND SUCRALOSE AS SUGAR SUBSTITUTE AND INULIN AS FAT MIMETIC ON THE PHYSICOCHEMICAL PROPERTIES OF SUGAR-FREE REDUCED-FAT DAIRY DESSERT

The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it’s physicochemical properties, since the substitution of sucrose (S) and fats modifies their sensory and textural properties. A mixed experimental design was used to study the effects of single, binary and tertiary combinations of sucralose and Stevia on the dessert properties. Our results suggest that sugar can be replaced by the combination of Stevia and sucralose and that fat can be partially replaced by inulin to improve the properties of the final product. Results showed that the flow behavior and viscoelastic parameters varied among samples, obtaining the highest values of viscosity and consistency factor (K) for the samples 100%St and 50%St+50%Su. The combination of 50%St+50%Su presented the highest sensorial acceptability, and there was no statistically significant difference with the control 100%S (P>0.05). The addition of inulin to the fat-reduced dessert sweetened with the combination of 50%St+50%Su decreased the syneresis, and as a consequence, stability increased. The syneresis of this sample kept a constant value during storage and it was significantly lower than the control sample, 100%S (P<0.05). The samples with inulin presented an increase in the consistency, confirming the effect of the polysaccharide as fat replacer. The sensory analysis showed a higher acceptability of the sample 50%St+50%Su+2.5%I compared to a reduced fat commercial sample. In this work, we have developed a formulation with sugar-free and reduced-fat content sweetened with combinations of St and Su using inulin as a fat substitute, with improved sensory and physical properties.本研究旨在探究甜菊糖苷（Stevia, St）与三氯蔗糖（sucralose, Su）作为蔗糖替代品、菊粉（inulin）作为脂肪模拟物对淀粉基模型乳制甜点理化特性的影响，因蔗糖（sucrose, S）与脂肪的替代会改变产品的感官与质构特性。本研究采用混合实验设计，探究三氯蔗糖与甜菊糖苷的单因素、双因素及三因素组合对该甜点各项特性的影响。研究结果表明，可通过甜菊糖苷与三氯蔗糖的组合替代蔗糖，且可通过菊粉部分替代脂肪以优化最终产品的特性。实验结果显示，不同样品的流动行为与粘弹性参数存在差异，其中100%St组与50%St+50%Su组的粘度及稠度因子（K）最高。50%St+50%Su组合的感官接受度最高，且与100%S对照组无统计学显著性差异（P>0.05）。向采用50%St+50%Su复配甜味剂的减脂甜点中添加菊粉，可降低析水率（syneresis），进而提升产品稳定性。该样品的析水率在储存期间保持恒定，且显著低于100%S对照组（P<0.05）。添加菊粉的样品稠度有所提升，证实了该多糖作为脂肪替代物的作用效果。感官分析结果显示，50%St+50%Su+2.5%I组的接受度高于市售减脂对照样品。本研究开发了一种采用甜菊糖苷与三氯蔗糖复配甜味、以菊粉作为脂肪替代物的无糖减脂配方，其感官与物理特性均得到优化。