Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Abstract:
Polyalcohols are commonly utilized in the food industry as nutritional sweeteners due to their syrupy appearance when dissolved in water and their prebiotic properties. Our studies examined various formulations of maraschino cherries made with lactitol and xylitol that were found to be acceptable and palatable by tasting panels. The experiment also involved measuring the impact of water efflux resulting from osmotic dehydration and determining the diffusion coefficients at various stages of the formulation. These coefficients were found to be in the order of 1E-09 and 1E-08 m2/s, indicating that polyalcohols have a plasticizing and humectant effect when added to the formulation. Furthermore, both lactitol and xylitol provide approximately half the calories of sugar and promote beneficial microbial flora, making them prebiotics and an attractive dietary alternative.
Audience Take Away:
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The audience can try the formulations used in similar or alternative products
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The work is scientifically proven to have repeatability. In addition, alternative is prebiotic and dietary, so the benefit is double.
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Yes, it is a new design that is not being industrialized for now, but it is totally possible to do so.
