Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners

The aim of the study was to investigate the effects of replacing refined beet sucrose in
gingerbread with different types of sweeteners (cane sugar, sorbitol, xylitol, maple syrup). The
content of fat, dry matter, dietary fibre, ash, crude protein, amino acids, selected microelements,
and caloric value were determined. Organoleptic and dimensional (3D-analysis) properties were
also evaluated.
The fat content in samples ranged from 11.13% to 11.97%, crude fibre content - from 0.53% to
0.55%, ash content - from 0.72% to 1.06%, and crude protein - from 7.92% to 8.12%. The analysis
of amino acids revealed that glutamic acid was dominant in the samples with its concentration
ranging from 19.14 mg g-1 (control sample) to 23.88 mg g-1 (sample with maple syrup). The
caloric value was the highest in the control sample which contained sucrose from sugar beet and
the one containing xylitol (~4,480 cal g-1). The lowest - in the sample with maple syrup
(4,247 cal g-1). The total content of selected microelements determined in the tested samples with
atomic absorption spectrometry (Fe, Mn, Zn, Cu, Co, Ni, Cr, Cd and Pb) were within the limits
permitted by the regulations of the Slovak legislation. The 3D analysis of samples with Volscan
Profiler indicated that volume, width and height was better in the samples with sweeteners than
in the control sample. The gingerbread with xylitol had best organoleptic properties, as evaluated
by sensory panellists.