Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Use of erythritol and maltitol as sucrose substitutes in functional dairy dessert

Document Type : Original Article

Authors
Masoumeh Delfani 1
رضوان Pourahmad 2
Bijan Khorshidpour 3
1 Department of Food Science and Technology,, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Deptartment of Food Science and Technology, Faculty of Agriculture, Varamin Branch, Islamic Azad University, Varamin, Iran
3 Department of Food Industry, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
10.48311/fsct.2026.116787.82878
Abstract
In recent years, sucrose substitutes for producing low-calorie products have received attention. This study aimed to investigate the effect of erythritol and maltitol as sucrose substitutes on the qualitative characteristics of functional dairy dessert.Sucrose was replaced with erythritol and maltitol at concentrations of 25, 50, 75, and 100 percent, and the physicochemical, textural, and sensory properties of the dairy dessert were evaluated during 14 days of refrigerated storage.The sucrose substitute with erythritol and maltitol increased pH, moisture content, viscosity, hardness, a* (redness), and b* (yellowness) values and decreased acidity, sugar content, syneresis, and L* (lightness) value of dairy dessert samples (p<0.05). During storage, acidity, viscosity, and hardness, a*, and b* values increased, while pH, moisture content, syneresis, and L* value decreased (p<0.05). In sensory evaluations, the sweetness, texture, and overall acceptability of dairy dessert were influenced by sucrose substitutes. The treatment containing 50% sucrose+50% low-calorie sweeteners (erythritol+maltitol) was selected as the best. The results of this study confirmed that sucrose can be replaced with low-calorie sweeteners including maltitol and erythritol without any defects in the qualitative properties of functional dairy dessert.
Keywords
Dairy dessert
erythritol
low-calorie sweetener
maltitol
sucrose substitution

Subjects

 [1] Dzhivoderova-Zarcheva M, K. Nikovska K, Ivanova S and Dimitrova E (2024). Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini. International Journal of Gastronomy and Food Science 36: 100925.

 [2] Nikpour S, and Hamed Mosavian MT (2025) Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis. Heliyon 11: e41504.

 [3] O'Donnell, K., Kearsley, M. (2012). Sweeteners and sugar alternatives in food technology: John Wiley & Sons.

 [4] Ardali, FR, Alipour, M., Shariati, M, Taheri S and Amiri S (2014) Replacing sugar by Rebaudioside A in orange drink and produce a new drink. Indian Journal of Research in Pharmacy and Biotechnology 2(2): 1131-1135.

 [5] Swift J, Strathearn L, Morris A, Chi Y, Townsend T and Pearce J (2018) Public health strategies to reduce sugar intake in the UK: an exploration of public perceptions using digital spaces. Nutrition Bulletin 43(3): 238-247.

  [6] International Diabetes Federation (2019) IDF Diabetes Atlas, 9th ed.; International Diabetes Federation: Brussels, Belgium.

[7] Jackson PPJ, Wijeyesekera A and Rastall RA (2022) Inulin-type fructans and short-chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered! Food Science & Nutrition 11(1):17-38.

[8] Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F and MousaviKhaneghah, A (2022) Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta-analysis. Cereal Chemistry 16(3): 403-409.

[9] Dobreva V, Hadjikinova M, Slavov A, Hadjikinov D, Dobrev G and Zhekova B (2013) Functional properties of maltitol. Agricultural Science & Technology 5(2).  [10] Lin SD, Hwang CF andYeh CH (2003) Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose. Journal of Food Science 68(6): 2107–2110.

 [10] Son YJ, Choi SY, Yoo KM et al. (2018) Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making. LWT 88: 87-94.

 [11] Soderling EM. and Hietala-Lenkkeri AM (2010). Xylitol and erythritol decrease adherence of polysaccharide-producing oral Streptococci. Current Microbiology 60: 25-29.

 [12] Boesten DM, den Hartog GJ, de Cock P, Bosscher D, Bonnema A and Bast A (2015) Health effects of erythritol. Nutrafoods 14(1): 3-9.            

[13] Moon, H. J., Jeya, M., Kim, I. W. and lee, J. K. (2010). Biotechnological production of erythritol and its applications. Applied of Microbiology and Biotechnology 86: 1017-1025.

[14] Lin, SD, Hwang, CF, &Yeh, CH (2003). Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose. Journal of Food Science 68(6): 2107–2110.

 [15] Pasha I, Butt MS, Anjum FM and Shahzadi N (2002) Effect of dietetic sweeteners on the quality of cookies. International Journal of Agriculture and Biology 4(2): 245-248.

 [16] Franz MJ, Bantle JP, Beebe CA, Brunzell JD, Chiasson JA et al. (2004) Nutrition principles and recommendations in diabetes. Diabetes Care 27: 36-44.

 [17] Long M, Wei Y and Teo S (2024) Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. Food Science and Technology International 30: 3.

[18] Rasouli Pirouzian H (2022) Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach. Journal of Food Science and Technoogyl 59: 2492–2500.

[19] AOAC (2016) Official Methods of Analysis. 20th ed. Washington DC, USA: Association of Analytical Chemists.

[20] Akalın, AS, and Erişir D (2008) Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream. Journal of Food Science 73(4).

 [21] Zainoldin KH and Baba AS (2009) The Effect of Hylocereuspolyrhizus and Hylocereusundatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt. World Academy of Science, Engineering and Technology 60: 361-366.

 [22] Remeuf F, Mohammed S, Sodini IP and Tissier J (2003) Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yoghurt. International Dairy Journal 13: 773-782.

[23] Nepovinnykh N.V,  Kliukina O.N,  Ptichkina N.M,  Bostan A. (2019) Hydrogel based dessert of low calorie content. Food Hydrocolloids 86: 184-192

 [24] Yam KL and Papadakis SE (2004) A simple digital imaging method for measuring and analyzing color of food surface. Journal of Food Engineering 61: 137 – 142.

 [25] Mashayekh F, Pourahmad R, Eshaghi MR and Akbari-Adergani B (2023) Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt. Food Science & Nutrition 11 (6): 3287-3296.

 [26] Anonymous (2012) Institute of Standards and Industrial Research of Iran. Milk and Dairy Products: Dairy Desserts. National Standard No 14681.

 [27] Djaoud K, Boulekbache-Makhlouf L, Yahia M, Mansouri H, Mansouri N, Madani K and Romero A (2020) Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. Journal of Food Processing and Preservation 44 (5): e14414.            

[28] Giri A, Rao HR and Ramesh V (2014) Effect of partial replacement of sugar with stevia on the quality of kulfi. Journal of Food Science and Technology 51(8): 1612-1616.

 [29] Singh V, Aggarwal P and Kaur SN (2022) Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf-life studies.  Journal of Food Processing and Preservation.

[30] Kaur G and Goswami TK (2018) It’s a maze: Effect of natural sweeteners on shelf stability of dairy dessert (Rasgulla) during refrigerated storage. Detroit, Michigan July 29 - August 1, 1-4.

 [31] Jahromi M and Niakousari M (2018). Development and characterisation of a sugar-free milk-based dessert formulation with fig ( Ficuscarica L.) and carboxymethylcellulose. International Journal of Dairy Technology 71 (3).

 [32] Zare S and Lashkari H (2021) Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate. Iranian Journal of Chemistry and Chemical Engineering 40(6): 2028-2041.

[33] Lisak K, MajaLenc, Lenk M, Jeličić I and Božanić R (2012) Sensory evaluation of The strawberry flavored yoghurt with stevia and sucrose addition. Croatian Journal of Food Technology, Biotechnology and Nutrition 7: 39-43.

[34] Akın MB, Akın MS and Kırmacı Z (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry 104 (1): 93-99.

 [35] Gorgan Z, Nateghi L and Berenji S (2021) Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3. Food Research Journal 31 (3): 1-21.

[36] Furlán LR, Campderrós. M (2017) 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. International Journal of Gastronomy and Food Science 10:  16-23.

 [37] Arcia PL, Costell E and Tarrega, A (2010) Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Journal of Food Research International 43: 2409–2416.

[38] Delcour, J., Godefroidt, T., Riley, I., Ooms, N., Bosmans, G. and Brijs, K. (2023). Sucrose substitution in cake systems: not a piece of cake.

[39] Anfinsen, J. and Tungland, B., TechCom Group LLC (2006). Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products. U.S. Patent Application 10/958,095.

[40] Kutyła‐Kupidura, E.M., Sikora, M., Krystyjan, M., Dobosz, A., Kowalski, S., Pysz, M. and Tomasik, P. (2016). Properties of sugar‐free cookies with xylitol, sucralose, Acesulfame K and their blends. Journal of Food Process Engineering, 39(4): 321-329.

[41] Valencia García, F.E., Millán Cardona, L.D.J. and Ramirez Herrera, N. (2008). Evaluación de los efectos en las propiedades fisicoquímicas, sensoriales y texturales de polidextrosa, fructosa y sorbitol como sustitutos de azúcar en la elaboración de arequipe. Revista Lasallista de Investigación, 5(2): 20-27.

 [42] Ghafari Z, Hojjatoleslamy M, Shokrani R and Shariaty MA (2013) Use of date syrup as a sweetener in non alcoholic beer: sensory and rheological assessment. Journal of Microbiology, Biotechnology and Food Sciences 3 (2): 182-18.

 [43] Arcia PL, Navarro S, Costell E and Tárrega A (2011) Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts. Food Biophysics 6(4): 440-449.

 [44] Homayouni Rad A, Delshadian Z, Arefhosseini SR, Alipour B and AsghariJafarabadi M (2012) Effect of inulin and stevia on some physical properties of chocolate milk. Health Promotion Perspectives 2(1): 42-47.

 [45] Cardarelli HR, Aragon-Alegro LC, Alegro JH, de Castro IA and Saad SM (2008) Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture 88(8): 1318-1324.

 [46] Arora S, Singh VP, Yarrakula S, Gawande H, Narendra K, Sharma V and Sharma GS (2007) Textural and microstructural properties of burfi made with various sweeteners. Journal of Texture Studies 38(6): 684-697.

 [47] Protonotariou SV, Karali E, Evageliou V, Yanniotis S and Mandala I (2013) Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners. International Journal of Food Science & Technology 48(3): 663-669.

 [48] Abd El-Khair AA (2009) Production and evaluation of a high protein version of Non-fat yoghurt. Research journal of Agriculture and Biological Sciences 5(4): 310-316.

[49] Tarrega A and Costell E (2007) Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements. Journal of Food Engineering 78: 655–661.

[50] Yue-hui, H.A.O., Chun-li, J.I.A., Feng, W.A.N.G., Wei-ning, H.U.A.N.G., Jian-xian, Z.H.E.N.G. and Ogawa, A. (2014). A comparative research of the influences of maltital, xylitol and erythritol on the rheological, thermal and baking properties of sponge-cake batter. Science and Technology of Food Industry, (06): 298-302.

[51] Tyutkov, N., Alexandrova, I. V., Сорокина, А. В., Lepeshkin, A. I., & Baranenko, D. (2025). Effect of sucrose replacement and hardening by electromagnetic treatment on quality indicators of ice cream. Вестник Международной Академии Холода, 2.

[52] Javanmardi, F., Mousavi, M.M., Ghazani, A.T., Mahmoudpour, M., Taram, F. and Pilevar, Z. (2020). Study on the effect of xylitol and maltitol as alternative sweeteners in sponge cakes. Current Nutrition & Food Science, 16(3): 403-409.

[53] Lin, S.D., Hwang, C.F. and Yeh, C.H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68(6): 2107-2110.

 [1] Dzhivoderova-Zarcheva M, K. Nikovska K, Ivanova S and Dimitrova E (2024). Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini. International Journal of Gastronomy and Food Science 36: 100925.
 [2] Nikpour S, and Hamed Mosavian MT (2025) Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis. Heliyon 11: e41504.
 [3] O'Donnell, K., Kearsley, M. (2012). Sweeteners and sugar alternatives in food technology: John Wiley & Sons.
 [4] Ardali, FR, Alipour, M., Shariati, M, Taheri S and Amiri S (2014) Replacing sugar by Rebaudioside A in orange drink and produce a new drink. Indian Journal of Research in Pharmacy and Biotechnology 2(2): 1131-1135.
 [5] Swift J, Strathearn L, Morris A, Chi Y, Townsend T and Pearce J (2018) Public health strategies to reduce sugar intake in the UK: an exploration of public perceptions using digital spaces. Nutrition Bulletin 43(3): 238-247.
  [6] International Diabetes Federation (2019) IDF Diabetes Atlas, 9th ed.; International Diabetes Federation: Brussels, Belgium.
[7] Jackson PPJ, Wijeyesekera A and Rastall RA (2022) Inulin-type fructans and short-chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered! Food Science & Nutrition 11(1):17-38.
[8] Davoudi M, Damroudi Y, Afsharnia R, Vanin FM, Javanmardi F and MousaviKhaneghah, A (2022) Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta-analysis. Cereal Chemistry 16(3): 403-409.
[9] Dobreva V, Hadjikinova M, Slavov A, Hadjikinov D, Dobrev G and Zhekova B (2013) Functional properties of maltitol. Agricultural Science & Technology 5(2).  [10] Lin SD, Hwang CF andYeh CH (2003) Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose. Journal of Food Science 68(6): 2107–2110.
 [10] Son YJ, Choi SY, Yoo KM et al. (2018) Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making. LWT 88: 87-94.
 [11] Soderling EM. and Hietala-Lenkkeri AM (2010). Xylitol and erythritol decrease adherence of polysaccharide-producing oral Streptococci. Current Microbiology 60: 25-29.
 [12] Boesten DM, den Hartog GJ, de Cock P, Bosscher D, Bonnema A and Bast A (2015) Health effects of erythritol. Nutrafoods 14(1): 3-9.            
[13] Moon, H. J., Jeya, M., Kim, I. W. and lee, J. K. (2010). Biotechnological production of erythritol and its applications. Applied of Microbiology and Biotechnology 86: 1017-1025.
[14] Lin, SD, Hwang, CF, &Yeh, CH (2003). Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose. Journal of Food Science 68(6): 2107–2110.
 [15] Pasha I, Butt MS, Anjum FM and Shahzadi N (2002) Effect of dietetic sweeteners on the quality of cookies. International Journal of Agriculture and Biology 4(2): 245-248.
 [16] Franz MJ, Bantle JP, Beebe CA, Brunzell JD, Chiasson JA et al. (2004) Nutrition principles and recommendations in diabetes. Diabetes Care 27: 36-44.
 [17] Long M, Wei Y and Teo S (2024) Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. Food Science and Technology International 30: 3.
[18] Rasouli Pirouzian H (2022) Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach. Journal of Food Science and Technoogyl 59: 2492–2500.
[19] AOAC (2016) Official Methods of Analysis. 20th ed. Washington DC, USA: Association of Analytical Chemists.
[20] Akalın, AS, and Erişir D (2008) Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream. Journal of Food Science 73(4).
 [21] Zainoldin KH and Baba AS (2009) The Effect of Hylocereuspolyrhizus and Hylocereusundatus on Physicochemical, Proteolysis, and Antioxidant Activity in Yogurt. World Academy of Science, Engineering and Technology 60: 361-366.
 [22] Remeuf F, Mohammed S, Sodini IP and Tissier J (2003) Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yoghurt. International Dairy Journal 13: 773-782.
[23] Nepovinnykh N.V,  Kliukina O.N,  Ptichkina N.M,  Bostan A. (2019) Hydrogel based dessert of low calorie content. Food Hydrocolloids 86: 184-192
 [24] Yam KL and Papadakis SE (2004) A simple digital imaging method for measuring and analyzing color of food surface. Journal of Food Engineering 61: 137 – 142.
 [25] Mashayekh F, Pourahmad R, Eshaghi MR and Akbari-Adergani B (2023) Improving effect of soy whey-derived peptide on the quality characteristics of functional yogurt. Food Science & Nutrition 11 (6): 3287-3296.
 [26] Anonymous (2012) Institute of Standards and Industrial Research of Iran. Milk and Dairy Products: Dairy Desserts. National Standard No 14681.
 [27] Djaoud K, Boulekbache-Makhlouf L, Yahia M, Mansouri H, Mansouri N, Madani K and Romero A (2020) Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. Journal of Food Processing and Preservation 44 (5): e14414.            
[28] Giri A, Rao HR and Ramesh V (2014) Effect of partial replacement of sugar with stevia on the quality of kulfi. Journal of Food Science and Technology 51(8): 1612-1616.
 [29] Singh V, Aggarwal P and Kaur SN (2022) Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf-life studies.  Journal of Food Processing and Preservation.
[30] Kaur G and Goswami TK (2018) It’s a maze: Effect of natural sweeteners on shelf stability of dairy dessert (Rasgulla) during refrigerated storage. Detroit, Michigan July 29 - August 1, 1-4.
 [31] Jahromi M and Niakousari M (2018). Development and characterisation of a sugar-free milk-based dessert formulation with fig ( Ficuscarica L.) and carboxymethylcellulose. International Journal of Dairy Technology 71 (3).
 [32] Zare S and Lashkari H (2021) Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate. Iranian Journal of Chemistry and Chemical Engineering 40(6): 2028-2041.
[33] Lisak K, MajaLenc, Lenk M, Jeličić I and Božanić R (2012) Sensory evaluation of The strawberry flavored yoghurt with stevia and sucrose addition. Croatian Journal of Food Technology, Biotechnology and Nutrition 7: 39-43.
[34] Akın MB, Akın MS and Kırmacı Z (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry 104 (1): 93-99.
 [35] Gorgan Z, Nateghi L and Berenji S (2021) Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3. Food Research Journal 31 (3): 1-21.
[36] Furlán LR, Campderrós. M (2017) 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. International Journal of Gastronomy and Food Science 10:  16-23.
 [37] Arcia PL, Costell E and Tarrega, A (2010) Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Journal of Food Research International 43: 2409–2416.
[38] Delcour, J., Godefroidt, T., Riley, I., Ooms, N., Bosmans, G. and Brijs, K. (2023). Sucrose substitution in cake systems: not a piece of cake.
[39] Anfinsen, J. and Tungland, B., TechCom Group LLC (2006). Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products. U.S. Patent Application 10/958,095.
[40] Kutyła‐Kupidura, E.M., Sikora, M., Krystyjan, M., Dobosz, A., Kowalski, S., Pysz, M. and Tomasik, P. (2016). Properties of sugar‐free cookies with xylitol, sucralose, Acesulfame K and their blends. Journal of Food Process Engineering, 39(4): 321-329.
[41] Valencia García, F.E., Millán Cardona, L.D.J. and Ramirez Herrera, N. (2008). Evaluación de los efectos en las propiedades fisicoquímicas, sensoriales y texturales de polidextrosa, fructosa y sorbitol como sustitutos de azúcar en la elaboración de arequipe. Revista Lasallista de Investigación, 5(2): 20-27.
 [42] Ghafari Z, Hojjatoleslamy M, Shokrani R and Shariaty MA (2013) Use of date syrup as a sweetener in non alcoholic beer: sensory and rheological assessment. Journal of Microbiology, Biotechnology and Food Sciences 3 (2): 182-18.
 [43] Arcia PL, Navarro S, Costell E and Tárrega A (2011) Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts. Food Biophysics 6(4): 440-449.
 [44] Homayouni Rad A, Delshadian Z, Arefhosseini SR, Alipour B and AsghariJafarabadi M (2012) Effect of inulin and stevia on some physical properties of chocolate milk. Health Promotion Perspectives 2(1): 42-47.
 [45] Cardarelli HR, Aragon-Alegro LC, Alegro JH, de Castro IA and Saad SM (2008) Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture 88(8): 1318-1324.
 [46] Arora S, Singh VP, Yarrakula S, Gawande H, Narendra K, Sharma V and Sharma GS (2007) Textural and microstructural properties of burfi made with various sweeteners. Journal of Texture Studies 38(6): 684-697.
 [47] Protonotariou SV, Karali E, Evageliou V, Yanniotis S and Mandala I (2013) Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners. International Journal of Food Science & Technology 48(3): 663-669.
 [48] Abd El-Khair AA (2009) Production and evaluation of a high protein version of Non-fat yoghurt. Research journal of Agriculture and Biological Sciences 5(4): 310-316.
[49] Tarrega A and Costell E (2007) Colour and consistency of semi-solid dairy desserts: Instrumental and sensory measurements. Journal of Food Engineering 78: 655–661.
[50] Yue-hui, H.A.O., Chun-li, J.I.A., Feng, W.A.N.G., Wei-ning, H.U.A.N.G., Jian-xian, Z.H.E.N.G. and Ogawa, A. (2014). A comparative research of the influences of maltital, xylitol and erythritol on the rheological, thermal and baking properties of sponge-cake batter. Science and Technology of Food Industry, (06): 298-302.
[51] Tyutkov, N., Alexandrova, I. V., Сорокина, А. В., Lepeshkin, A. I., & Baranenko, D. (2025). Effect of sucrose replacement and hardening by electromagnetic treatment on quality indicators of ice cream. Вестник Международной Академии Холода, 2.
[52] Javanmardi, F., Mousavi, M.M., Ghazani, A.T., Mahmoudpour, M., Taram, F. and Pilevar, Z. (2020). Study on the effect of xylitol and maltitol as alternative sweeteners in sponge cakes. Current Nutrition & Food Science, 16(3): 403-409.
[53] Lin, S.D., Hwang, C.F. and Yeh, C.H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68(6): 2107-2110.