Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties. Baklava samples were prepared in a control group (0% erythritol) and three substitution groups (...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8385433 |
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| Summary: | This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties. Baklava samples were prepared in a control group (0% erythritol) and three substitution groups (25%, 50%, and 75% erythritol). No significant differences were observed in moisture, protein, fat, or ash content among the groups; however, increasing erythritol levels reduced carbohydrate content as well as energy value. In sensory evaluations, the 25% and 50% erythritol samples emerged as the closest alternatives to traditional baklava in terms of taste, texture, and overall acceptability. The findings demonstrate that substituting 25%–50% of sugar with erythritol effectively reduces the calorie content while maintaining high consumer acceptance. This reformulation highlights the potential for industrial applications to harmonize health-conscious innovation with traditional flavors, showing that healthier alternatives can coexist with culinary heritage. |
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| ISSN: | 1745-4557 |