date:Oct 19, 2015
teners like Sucralose, FOS, Asulfame K, Aspartame, Polyols, Trehalose are often used to reduce the sugar content and reduce the elevation of GI in baked products. Depending on the product, substitutions of fruit purees, fruit and spices may also be introduced which would curtail sugar content without forgoing taste.
It may be mentioned that sugar substitutes are nothing else but a food additive which duplicates the sugar in taste; usually with smaller amount of food energy. These substitutes pr