Impact of isomalt-sucralose and FOS-sucralose concentrations on the sensory and rheological attributes of reduced-sugar sorghum-enriched chhana cakes

Introduction

Chhana based cake also referred to as "Chhana podo" is a baked product originating from the state of Orissa. It has a moderately spongy cake-like texture and soft body. The ingredients used for its manufacture are chhana, wheat and wheat products as binders and sugar. It contains around 15.0 to 16.0% protein making it is a rich source of milk proteins compared to around 5.0% protein in commercially available plain cakes. Sorghum (Sorghum bicolor L. Moench) or "Jowar" cereal is an important coarse-grained food crop. The proximate composition of sorghum is moisture (g) 09.01±0.77; Protein (g) 09.97±0.43; Ash (g) 1.39±0.34; Total fat (g)1.73±0.31; Fiber (g) 10.22±0.49; Carbohydrates (g) 67.68±1.03; Energy (kJ) 1398±13. It is an excellent source of polyphenols, flavonoids and condensed tannins which are antioxidant potent in nature (McDonough et al., 1986) [13] . Sorghum also contains good amount of dietary fiber that is 9.7-14.3 g/100 g (Rao, 2003) [14] , which has a significant positive effect on preventing and managing the diseases like constipation, irritable bowel syndrome and obesity. Sorghum is considered as a gluten free grain for development of novel baked goods (Adiamo et al., 2018; Curti et al., 2022; Jambukiya et al., 2022; Cairns et al., 2023) [1,6,8,5] . Fructooligosaccharides (FOS) are non-digestible carbohydrates classified as key bifidogenic oligosaccharides. Commonly referred to as oligofructose, oligo fructan, fructose oligomers, fructans, or glucofructans, these oligosaccharides consist of fructose chains linked by β (2→1) glycosidic bonds. FOS exhibits a standard pH range of 4.0-7.0, ensuring high food stability. They possess greater thermal stability than sucrose and remain stable at refrigerated temperatures for up to one year. Additionally, FOS is highly hygroscopic, aiding in moisture retention and controlling microbial contamination. Their low sweetness intensity (0.3-0.6 times sweeter than sucrose) and low caloric content (1.5 kcal/g) make them suitable for low-sugar formulations in various food products, such as ice creams, milk desserts, yogurts, and bakery items. FOS is non-carcinogenic, as they are not metabolized by oral bacteria to produce acids that lead to tooth decay (Kherade et al., 2021) [9] . Isomalt (Iso) is an equimolar mixture of two disaccharide alcohols: alpha-D-glucopyranosyl-alpha-(1-6)-sorbitol and alpha-D-glucopyranosyl-alpha-(1-6)-mannitol. It is produced industrially through the catalytic hydrogenation of isomaltulose (Bornet, 1994) [4] and provides about 50% of the sweetness of sucrose (Zumbe et al., 2001) [17] . As a sugar replacer, isomalt is derived from sugar and can be used similarly, substituting sugar cup for cup. It retains many of the functional properties of sugar, facilitating the development of high-quality confectionery products with specific nutritional and functional characteristics, such as sugar-free, low glycaemic, low insulinaemic, reducedcalorie products that do not promote tooth decay (Sentko and Willibald-Ettle, 2012) [16] .

Sucralose

(1, 6-dichloro-, 1, 6-dideoxy-β-Ddructofuranosyl-4-chloro-deoxy-α-D-galacto-pyranoside) is synthesized from sucrose by selectively replacing 3 hydroxyl groups with chlorine atoms (Kroger et al., 2006). It is a zero-calorie sweetener that is 600 times sweeter than sucrose. Sucralose tastes like sugar, has no unpleasant or bitter aftertaste (Giese, 1993) [7] , and is non-caloric, noncarcinogenic, and proven safe for human consumption. Sucralose is highly soluble in water and alcohol, chemically compatible with all common food ingredients, and stable in a wide range of pH levels and thermal processes. Thus, it could be a suitable sweetener for bakery products (Barndt and Jackson, 1990) [2] . Although sucralose provides the sweetness and crystallization properties of sucrose, it cannot mimic the structural contribution of sucrose to baked products (Martinez-Cervera et al., 2012) [12] . It cannot create bulk properties in the cake batter as sucrose does. As a result, sucralose must be combined with other substances to match sucrose's bulking properties viz. FOS and isomalt.

Scanty information is available in literature on use of sucralose in combination with isomalt and FOS in chhana cakes. In one study, dietetic chhana podo was prepared using sucralose and maltodextrin. The product was prepared with low fat milk i.e. 2% fat milk and maltodextrin was used as bulking agent. But only 50% replacement of sugar was possible. By these treatments, the calorie content was reduced by 25%. The dietetic chhana podo was slightly softer than the control product. Hardness was observed to be lower than control (Kumar, 2008) [11] . Reduced sugar products are designed so as to meet the dietary requirements of obese, persons at risk of CVDs, diabetics and persons on weight management diets (Sahay and Sahay, 2002) [15] . Therefore, the present project was contemplated to evaluate the effect of replacing sugar with FOS-sucralose and isomalt-sucralose on the acceptability of sorghum incorporated chhana based cake and to develop a reduced sugar chhana based cake with sorghum.

Materials and Methods

Whole milk, pasteurised (~6.0% milk fat) was procured from Vidya Dairy, Anand was used for manufacturing chhana. Sorghum flour was collected from Me to millet store of Anand city. Skim milk powder of "Sagar" brand, marketed by Gujarat Cooperative Milk Marketing Federation, Anand was used in preparation of chhana based cake. High quality, packed WPC-80 was procured from Arla foods to manufacture chhana based cake as per standardized procedure. Sugar used in this study was of Madhur Sugars and Chemicals Pvt. Ltd., Maharashtra collected from local market of Anand. FOS-sucralose and Isomalt-sucralose considered as low calorie sweetener used in this study was of Diet sweet, Kapse Patil Krushi Producer Co. Ltd., Maharashtra procured. This combination of intense sweetener i.e. sucralose and bulking ingredient i.e. fructooligosaccharide and isomalt has been declared to be equivalent sweetness to that of sucrose by Diet sweet company. It can be used in equivalent quantity as to replace quantity of sugar. Baking powder and baking soda of Blue bird brand, Mumbai was used in this study.

Method of manufacture of chhana

Fresh, Pasteurized whole milk (6.0% Fat and 9.0% MSNF) was filtered, heated to 90 °C for 5 min and cooled to 70 °C. Citric acid solution (1.0%) was heated to 70 °C and gradually added to the milk, stirring gently with a ladle until the milk coagulated. Milk coagulum was hold with the whey for 5 minutes. Then, the whey was strained through muslin cloth, and the coagulated mass was hung for complete whey drainage to obtain chhana.

Method for manufacture of chhana cake

The chhana prepared as outlined above served as the base for manufacture of sorghum incorporated chhana cake. Chhana cake was prepared according to the method standardized by Barot (2024) [3] . Sucrose was added @ 40% w/w of chhana for SCC. RSCC were prepared by replacing sucrose with FOS-sucralose (20-25% replacement) and Isomalt-sucralose (20-25% replacement). First, the white butter @ 15.31%, cottonseed oil @ 10.21%, calculated amount of FOS-sucralose, Isomalt-sucralose and sucrose was kneaded in the Hobart mixture for about 1.5 to 2.0 min and creamy whipped texture was achieved. Then chhana was added to the Hobart mixture and kneaded for about 1 min. Then all the dry ingredients viz. sorghum flour @ 25.21%, skimmed milk powder @ 15%, WPC-80 @ 9.78%, baking powder @ 2.0% and baking soda @ 1.0% (all w/w of chhana) were dry blended together sieved and added to the Hobart mixture and it was again kneaded thoroughly for 1.5 to 2.0 min. and smooth dough was obtained. The dough was then transferred into aluminium moulds (~400 g capacity) and baked at 130 °C for 80 min. Thereafter it was cooled to room temperature packed in LDPE pouches and stored at 7 + 1 °C till; it was subjected to sensory evaluation and other parameters evaluation.

Selection of pretreatments for sorghum

In order to select the most suitable pretreatment to be given to sorghum grain which is intended to be used as a binder for chhana cakes, experimental samples of SCC were prepared using untreated sorghum flour and two treatments viz. malting and roasting of sorghum grains. Samples were coded as follows: untreated sorghum flour (T 1 ), malted sorghum flour (T 2 ), roasted sorghum flour (T 3 ), malted and roasted sorghum flour (T 4 ). Each treatment was replicated 4 times. In all 16 batches of chhana cakes were prepared.

Sensory evaluation

Samples were withdrawn from the refrigerator at 7±1 °C and microwaved at 2450 MHz frequency for 12 s before subjecting it for sensory evaluation. Sensory analysis was done after 24 h of manufacturing of chhana cake at a temperature of 23±1 °C. The sensory panellist (n = 10) includes staff members and post-graduate students working in the institution. The 9-point hedonic scale was used for this purpose. The sensory parameters were colour and appearance, volume, body and texture, flavour, crumb colour, crust colour and overall acceptability.

Texture profile analysis of chhana based cake

Four samples of each experimental Chhana based cake are subjected to uniaxial compression to 50% of the initial sample height, using a Food Texture Analyzer of Lloyd Instruments LRX Plus material testing machine, England; fitted with 0-500 kg load cell. The force-distance curve was obtained for a two-bite deformation cycle employing a Cross Head speed of 20 mm/min, Trigger 10 gf and 60% Compression of the samples to determine various textural attributes of Chhana based cake held for 1 h at 25±1 °C and 55% RH. The complete work of calculations of area under the force-distance curve, statistical analysis of data generated and their conversion into various textural attributes were carried out by direct transfer of the data to Lloyd Instruments NEXYGEN data analysis and applications software. The rheological parameters evaluated were hardness, cohesiveness, springiness, gumminess and chewiness.

Statistical analysis

The mean values generated from the analysis of duplicate samples of chhana cakes obtained in three replications, were subjected to statistical analysis using completely randomized design (CRD) using the OPSTAT software. To carry out their optimization of selected parameters, an advanced statistical software program named Design Expert (Version 13.0.5.0.) was employed.

Results and Discussion

Effect of selected pretreatments for sorghum grains on sensory attributes of SCC

The influence of varied treatment given to sorghum on acceptability of SCC is presented in Table 1. It can be seen from Table 1 that the flavour score of T 1 was significantly (p<0.05) higher compared to all the other samples. Flavour scores of T 2 and T 3 were at par (p>0.05) with each other. Malting and roasting reduced flavor acceptability of samples which could be attributed to treatment-induced undesirable flavor development, affecting final product palatability. The body and texture score of T 1 was higher than all the other samples. However, it was at par (p>0.05) with sample T 3 . Malting and roasting treatment adversely affected the body and texture of the samples. These samples were generally criticized for their dense and heavy body and brittle texture. The samples lacked desired soft and tender crumb structure. The colour and appearance scores of T 1 was significantly (p<0.05) higher compared to all the other samples. Regarding colour and appearance, samples made with treated sorghum flours scored lower than untreated flour. This was because they lacked appealing appearance and sometimes had a non-uniform colour development, ranging from light to dark brownish tinges with visible patches of white. This uneven colouration adversely affected the appearance of products containing treated sorghum flours. The overall acceptability score of T 1 was significantly (p<0.05) higher compared to all the other samples. And the overall acceptability score of T 4 was significantly (p<0.05) lower compared to all the other samples. Treated samples were criticized for lacking the desired moistness and crumbs structure. They lacked the desired mouthfeel and were criticised for grittiness. They had a typical undesirable aftertaste. Compared to other experimental samples T 1 had a moister body and the interior of the cake was softer and it had good crumb structure. It was relatively lighter and had a spongy texture with good internal structure. The outer crust of the cake was slightly moist and golden brown in colour. It was concluded that untreated sorghum flour (T 1 ) was most suitable for RSCC. Hence, it was selected and was used in subsequent study study phases.

Optimization of chhana cake formulation for replacing sucrose With Isomalt-Sucralose and FOS-Sucralose

In order to replace both these sugar replacers partly i.e. at levels 20 to 40% levels each. These levels were selected based on preliminary trials. Two factor Response Surface Methodology (RSM) was used to optimize levels of Isomalt-Sucralose (A) and FOS-Sucralose (B) as part replacement of sugar. The design matrix with the experimental data on sensory attributes of chhana cake for response analysis is presented in Table 2 and the regression analysis of the data is presented in Table 3.

Influence of varying the level of Isomalt-Sucralose and FOS-Sucralose on the sensory properties Colour & appearance score

From Table 3, FOS-Sucralose (p<0.05) showed significant while Isomalt-Sucralose (p≥0.1) didn't show any significant changes on colour and appearance score at linear terms. A non-significant positive interactive effect on colour and appearance score was observed with interactive effect A×B (p≥0.1). FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3). No references are available in literature on the influence of varying levels of sugar replacement employed utilizing FOS-sucralose and Isomalt-sucralose on the colour and appearance scores of chhana cakes.

Volume score FOS-Sucralose (p<0.1) showed significant while Isomalt-Sucralose (p≥0.1) didn't show any significant changes on volume score at linear terms (Table 3). A non-significant (p≥0.1) negative interactive effect on volume score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake. FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3). Influence of level of FOS-Sucralose and Isomalt-Sucralose on the volume score of chhana based cake is illustrated in figure 3.

Crust colour score

The crust colour score of chhana based cake was observed in the range from 6.90 to 7.93 as per Table 2. FOS-Sucralose (p<0.1) showed significant while Isomalt-Sucralose (p≥0.1) didn't show any significant changes on crust colour score at linear terms (Table 3). A nonsignificant (p≥0.1) negative interactive effect on crust colour score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake. FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3).

Crumb colour score

It can be seen from table that the crumb colour score of chhana cake was observed in the range of 7.00 to 8.00. FOS-Sucralose (p<0.05) showed significant while Isomalt-Sucralose (p≥0.1) didn't show any significant changes on crumb colour score at linear terms (Table 3). A nonsignificant positive interactive effect on crumb colour score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake manufacturing (p≥0.1). FOS-Sucralose had significant changes at quadratic terms (p<0.05) while Isomalt-Sucralose had non-significant changes at quadratic terms (p≥0.1) (Table 3).

Body and texture score FOS-Sucralose (p<0.05) and Isomalt-Sucralose (p<0.1) both showed significant changes on body and texture score at linear terms (Table 3). A significant (p<0.05) positive interactive effect on body and texture score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake. FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3).

Flavour score

The regression analysis of the data is presented in Table 3. FOS-Sucralose and Isomalt-Sucralose both showed significant (p<0.05) changes on flavour score at linear terms. A significant (p<0.05) positive interactive effect on flavour score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake. FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3). Influence of level of FOS-Sucralose and Isomalt-Sucralose on the flavour score of chhana based cake is illustrated in figure 1.

Overall acceptability score

The Overall acceptability score of chhana cake was observed in the range from 7.10 to 8.07. FOS-Sucralose (p<0.05) and Isomalt-Sucralose (p<0.10) both showed significant changes on overall acceptability score at linear terms (Table 3). A significant (p<0.1) positive interactive effect on overall acceptability score was observed with interactive effect (A×B) of varying FOS-Sucralose and Isomalt-Sucralose in chhana based cake. FOS-Sucralose and Isomalt-Sucralose both had significant changes at quadratic terms (p<0.05) (Table 3). Influence of level of FOS-Sucralose and Isomalt-Sucralose on the overall acceptability score of chhana based cake is presented in figure 2. No references are available in literature on the influence of varying different levels of two sugar replacer i.e. FOSsucralose and Isomalt-sucralose on the overall acceptability scores of chhana cakes. Kumar (2008) [11] reported that sucralose was found to be the best sugar replacement, with 50% replacement producing a product i.e. dietetic podo having very similar to the control in terms of sensory attributes.

Influence of varying the level of FOS-Sucralose and Isomalt-Sucralose on rheological properties Hardness

Table 4 illustrate the impact of sugar replacement level of two different replacers on the hardness of chhana cake. The Hardness of chhana cake was observed in the range from 13.13 to 35.09 (N). The regression analysis of the data is presented in Table 5. FOS-Sucralose and Isomalt-Sucralose both showed significant changes (p<0.05) on Hardness at linear terms in negative and positive manner respectively indicating negative and positive linear effect of both FOS-Sucralose and Isomalt-Sucralose on Hardness. A nonsignificant negative interactive effect on Hardness was observed with interactive effect (A×B) with varying levels of FOS-Sucralose and Isomalt-Sucralose on chhana based cake (p≥0.1). Both the factors, Isomalt-Sucralose (p<0.05) and FOS-Sucralose (p≥0.05) had significant positive changes at quadratic terms (Table 5). Influence of level of FOS-Sucralose and Isomalt-Sucralose on the Hardness of chhana based cake is illustrated in figure 4. No references are available in literature on the influence of varying different levels of two sugar replacer i.e. FOSsucralose and Isomalt-sucralose on the Hardness of chhana cakes.

Cohesiveness

FOS-Sucralose and Isomalt-Sucralose both showed significant changes (p<0.05) on Cohesiveness at linear terms in positive manner indicating positive linear effect of both FOS-Sucralose and Isomalt-Sucralose on Cohesiveness. A non-significant negative interactive effect on cohesiveness was observed with interactive effect (A×B) with varying levels of FOS-Sucralose and Isomalt-Sucralose on chhana based cake (p≥0.1). The factors, FOS-Sucralose (p≥0.1) being non-significant negative and Isomalt-Sucralose (p≥0.05) had significant negative changes at quadratic terms (Table 5).

Springiness

FOS-Sucralose and Isomalt-Sucralose both showed significant changes (p<0.05) on springiness at linear terms in positive manner indicating positive linear effect of both FOS-Sucralose and Isomalt-Sucralose on springiness. A non-significant negative interactive effect on springiness was observed with interactive effect (A×B) with varying levels of FOS-Sucralose and Isomalt-Sucralose on chhana based cake (p≥0.1). Both the factors, FOS-Sucralose (p≥0.1) and Isomalt-Sucralose (p≥0.1) had non-significant positive and negative changes respectively at quadratic terms (Table 5).

Gumminess

FOS-Sucralose and Isomalt-Sucralose both showed significant changes (p<0.05) on gumminess at linear terms in positive and negative manner respectively indicating the positive and negative linear effect of FOS-Sucralose and Isomalt-Sucralose on gumminess respectively. A significant (p<0.05) negative interactive effect on gumminess was observed with interactive effect (A×B) with varying levels of FOS-Sucralose and Isomalt-Sucralose on chhana based cake. The factors, FOS-Sucralose and Isomalt-Sucralose had (p<0.05) significant positive and significant negative changes respectively at quadratic terms (Table 5).

Chewiness

FOS-Sucralose and Isomalt-Sucralose both showed significant changes (p<0.05) on chewiness at linear terms in negative and positive manner respectively indicating negative and positive linear effect of FOS-Sucralose and Isomalt-Sucralose on Chewiness respectively. A significant positive interactive effect on Chewiness was observed with interactive effect (A×B) with varying levels of FOS-Sucralose and Isomalt-Sucralose on chhana based cake (p<0.1). Isomalt-Sucralose (p≥0.1) had non-significant negative while FOS-Sucralose (p<0.05) had significant positive changes on Chewiness at quadratic terms respectively (Table 5).

Optimization of product formulation for chhana cake (RSCC) manufacture

The goals or responses that were set for obtaining the best possible acceptability were kept maximum during optimization as these characteristics are having higher importance in the new product development in terms of sensory values. Combination is illustrated in Table 6. Considering the parameters and their limits, the RSM suggested the one most suited solution. Suggested solution from RSM analysis for chhana based cake is presented in Table 7. The predicted sensory scores and rheological attributes of optimized reduced sugar chhana based cake from RSM analysis are depicted in Table 8.

The final product was manufactured employing this suggested formulation and the actual results were obtained from the RSCC manufacture. The predicted values of the criteria/responses selected for optimization under study were compared with the actual values of the selected responses. The results obtained confirmed that the selected combination is the best one in terms of the sensory and textural responses delineated at the beginning of the study. The results are also validated statistically by't' test. The calculated't-value' for all the parameters are reported in Table 8. The values for't' test being less than the table values, it is inferred that there is no significant (p>0.05) difference between the predicted and actual values of responses as shown in Table 8. Based on the results obtained in Table 7, it was decided to replace sugar with 26.990% FOS-Sucralose and 30.118% Isomalt-sucralsose in the formulation which was the suggested proportion from RSM for% sugar replacement and the desirability of the model was found to be 0.907. Based on the results obtained, a formulation was standardized for manufacture RSCC. All the ingredients were added based on w/w of chhana i.e. sorghum flour @ 25.31%, WPC-80 @ 9.78%, skimmed milk powder @ 15%, white butter @ 15.31%, cottonseed oil 10.21% (considering ratio = 1.5:1 = butter: oil = 25.52), sugar @ 17.15%, FOS-Sucralose @ 10.80%, Isomalt-Sucralose @ 12.05%, baking soda @ 1.00% and baking powder @ 2.00%. The proximate composition of the developed product was: 26.3±2.83% moisture, 18.00±1.07% fat, 14.5±0.93% protein, 39.30±2.82% carbohydrate and 1.85±0.15% ash.

Conclusion

Good quality chhana based cake incorporating sorghum can be prepared from chhana with sorghum as a binder in place of maida or suji. The protein content of sorghum incorporated chhana cake was 14.5% which was 2.9 times higher than commercially available cake. The reduced sugar formulation contained 17.1% added sugar (w/w of chhana) whereas added sugar in product formulation without sugar replacers viz. blend of FOS-Sucralose and Isomalt-Sucralose was 40% w/w of chhana. Hence, it had 57.1% lower sugar content compared to product formulation without sugar replacer.

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