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African Journal of Food Science and Technology

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Short Communication - African Journal of Food Science and Technology ( 2021) Volume 12, Issue 2

Adding spices to reduced sugar foods

Vivek Kumar
Department of Food Chemistry and Nutrition, University of Food and Medical Sciences, Kolkata, India

Received: 04-Mar-2021 Published: 30-Mar-2021, DOI: 10.14303/ajfst.2021.013


Reducing sugar consumption is an important public health goal. Many consumers are hesitant to use low calorie sweeteners and another methods are needed. Using culinary spices to improve the flavour of food may allow sugar decrease though still preserving suitable overall liking. Added sugar in the diet has been recognized as an important supplier to increase in obesity and chronic disease in the world. To combat this problem, the World Health Organization have recently released approvals to limited amount of added sugar to not much greater amount of total calories consumed. While reducing added sugars in nutritional consumption can be proficient through the use of low calorie sweeteners such as aspartame, stevia, and sucralose. In addition, some consumers do not like the taste profile of these mixtures when used in foods and drinks (Polsky et al. 2014).

While the large amount of added sugars in the diet is beverages, some amount of added sugars consumed, there is an extensive quantity of added sugar consumed in other foods and drinks. However, inspected methods of reducing added sugars in foods and drinks. Given the strong human desire for sweetness, the market viability of reduced sugar variations of food will depend, at least in part, on maintenance of the hedonic pleasure of the item (Malik et al. 2016).

Study power, randomization and treatment sequence

Limited knowledge was accessible with in the literature to estimate potential result sizes for liking of foods with Reduced Sugar and while not spices. Therefore, study power was calculated supported the result sizes determined in previous studies examining the result on food liking of fat reduction with our without additional herbs and spices.

Inclusion/exclusion criteria

Subjects meeting the age principles were qualified if they were ready to sign an informed agreement. Probable subjects were excluded if they reported identified taste or physical disorders that would prevent them from estimating the food, pregnancy, known consumed disorders, aversions to the test food/ingredients, medical conditions that may harmfully affect taste, incapability to finish the protocol, individual nutritional restrictions toward test meal items, and dislike of the specific food items to be aided.

Study procedures

Subjects arrived at Anschutz Health and Wellness Centre ten min preceding to meal service and were checked in and allocated to separate tables and space such that test subjects could not contrary with other subjects. They were given some amount of grains of room temperature water to drink with the test items and were not permitted to drink any other type of drinks (Fitch and Keim, 2014). Contestants were taught to not talk to other contestants, read or talk on the phone during the mealtime to confirm they could focus on their assessment of each item. They were told to not eat any food or drink besides water for some time proceeding to their scheduled tastings. Subjects were served their test meal/item for that appointment according to a randomized and stable treatment order schedule.



These studies show that it is possible to significantly reduce the sugar in a high�sugar, flavour dessert food while still preserving hedonic liking through the adding of culinary spices. Using spices to sanctuary liking in foods where sweetness is the major supplier to flavour may be more difficult. In spite of this, our findings are promising and suggest that culinary spices may be a useful alternative to Low Calorie Sugars as an approach to reduce sugar in some foods. Even a small influence of spices on sugar consumption, when combined with the utility of culinary herbs and spices to reduce fat and salt, could be helpful in endorsing healthy consumption.



  1. Fitch C, Keim KS(2012). Position of the Academy of Nutrition and Dietetics: use of nutritive and non-nutritive sweeteners. Journal of the Academy of Nutrition and Dietetics. 112(5): 739-758.
  2. Malik VS, Schulze MB, Hu FB(2006). Intake of sugar�sweetened beverages and weight gain: a systematic review. American Journal of Clinical Nutrition. 84(2): 274-288.
  3. Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC(2014). The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. Journal of Food Science. 79(10): S2117- S2126.

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