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. 2023 Apr 6;12(7):1547.
doi: 10.3390/foods12071547.

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

Maciej Nastaj  1 , Bartosz G Sołowiej  1 , Konrad Terpiłowski  2 , Wiesław Kucia  3 , Igor B Tomasevic  4 , Salvador Peréz-Huertas  5
Affiliations

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

Maciej Nastaj et al. Foods. .

Abstract

This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G', G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.

Keywords: Turbiscan; aerated foods; erythritol; macarons; rheology; sportsmen nutrition; surface properties; texture; whey protein isolate.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Transmission and backscattering and corresponding Turbiscan stability index (TSI) values of macaron batters before baking.
Figure 2
Figure 2
Optical profilometer images (surface 0.9 × 1.3 mm) of the obtained macaron samples. The largest roughness values are represented by the red regions and the smallest by the blue ones.
Figure 3
Figure 3
The optical microscope images (magnification 40×) for the obtained macarons.
Figure 4
Figure 4
Images of the top views and side profiles of the obtained macarons.
See this image and copyright information in PMC

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