Less fat and sugar in muffins and madeleines by Markus Stieger, WUR

TeRiFiQ Final Conference – Milan, Italy, 27 October 2015

Less fat and less sugar in muffins and madeleines

E. Veiseth-Kent1, A. Moldestad1, A. Løvaas1, I. Skaalen2, S. Evensen2, J.-F. Le Page3, A.-E. Le Minous3,

A. Oppermann4, M. Stieger4

1Nofima, Norway; 2Millba, Norway; 3Adria, France;4Wageningen University, The Netherlands


Food reformulation

Healthy eating is essential to prevent diseasesand promote health

Demand of consumers for healthier foods continues to increase

To alter composition of foods to develop healthierproducts while maintaining sensory quality,consumer acceptance, affordability, sustainability


Sensory properties Loss of taste intensity (sweetness)

Loss of overall flavour

Loss of mouth-feel and texture perception

=> Decline in preference and product acceptability

Functional properties Structuring processes during baking and food structure change

=> Manufacturing problems, unacceptable texture

Problems: Sugar and fat reduction


Sugar and oil functionality

Oil reduction does not change hardness and water activity. Sugar reduction changes hardness and water activity.


Technologies: Sugar and fat reduction

Stepwise gradual reduction over time: “health by stealth”

Sugar and fat replacement

Odours to enhance taste and flavour


Health by Stealth

• Decrease sugar and fat content in products over months/years in small steps

• Gradual reduction steps are small => consumers do not notice changes

• Consumers “Learn to Like” sugar and fat reduced foods

• Significant reductions achieved by food industry especially when used by all manufactures

• Reduction level will be reached below which changes in sensory properties arenoticed and products become not acceptable


Health by Stealth: Muffins

Triangle test Choose the sample that is different from the other two samples:

A B A



Triangle test Choose the sample that is different from the other two samples:

A B A

A A B

Statistical significance testing is used to determine whether or not samples are different



0

5

10

15

20

25

30

35

40

45

50

‐20% oil ‐40% oil ‐60%oil ‐5% sugar ‐15% sugar ‐25% sugar

% of correct answers

Significance level p=0.05

Chance level

**

40% oil or 15% sugar reduction are possible in muffins without consumers (n=112) perceiving difference relative

to full oil/sugar muffin.



05

101520253035404550

-5%sugar-20%fat

-10%sugar-20%fat

-15%sugar-20%fat

-5%sugar-40%fat

-10%sugar-40%fat

-15%sugar-40%fat

% o

f co

rrec

t an

swer

s

Significance level p=0.05

Chance level

*

Simultaneous reduction by 10% sugar and 40% fat possible without consumers (n=112) perceiving difference

relative to full sugar/fat muffin.







Inulin as sugar and fat replacer

• What is inulin?• Widely occurring carbohydrate in chicory roots• Mixture of linear chains of fructose units• Low caloric value, low caloric bulking agent• Dietary fibre• Some sweetness (up to 50% compared to sucrose)• Inulin and oligofructose as sugar replacer to lower postprandial

glycemic response

Meyer et al. 2007 (Sensus)


Inulin as sugar and fat replacer

Chocolate muffin (100% sugar and fat)Chocolate muffin (25% sugar and 25% fat

replaced by inulin)

Simultaneous reduction of 25% sugar and 25% fat in commercial muffins is possible by partial replacement of

sugar and fat with inulin while maintaining technical, organoleptic and hedonic properties.







Enhancing sweetness through aromas

• Odor induced sweetness enhancement

• Use aromas that are associated with sweetness (i.e. caramel, vanilla, almond ) to enhance sweet taste

• Cross modal odor – taste interaction

Tasting with your nose!


Enhancing sweetness through aromas

0

1

2

3

4

5

6

7

8

9

10

Almond Vanilla "Sugar" Caramel

Sweetness intensity boost

Madeleines with reduced sugar content and with good sensory, functional and technological properties were

developed using modifications of the Madeleine aroma to enhance sweetness perception.


Conclusions

Stepwise gradual reduction over time: “Health by stealth”

10% sugar and 40% fat reduction possible (muffins)

Sugar and fat replacement by inulin

25% sugar and 25% fat reduction possible (muffins)


Sugar and fat reduction possible while optimizing flavour

(madeleines)


Acknowledgements

The research leading to these results has received funding from the European Union'sSeventh Framework Programme for research, technological development anddemonstration under grant agreement n°289397 (“TeRiFiQ”). The contents of thispresentation reflect only the author's/authors' views and the European Union is not liablefor any use that may be made of the information contained therein.

Thank you for your attention!