DEVELOPMENT OF LOW-SUGAR DESSERTS USING NATURAL SWEETENERS

The increasing consumption of sugar-rich foods has become an important nutritional and public-health concern. Desserts such as cakes, puddings, cookies, ice cream, mousse, and other confectionery products commonly contain considerable amounts of sucrose, which contributes sweetness as well as important functional properties such as texture, moisture retention, browning, and mouthfeel. The World Health Organization recommends reducing the intake of free sugars to less than 10% of total energy intake, with a further reduction to below 5% suggested as an additional health goal. represents an important opportunity for food product innovation.The present research focuses on the development of low-sugar desserts using naturally derived sweeteners such as stevia, dates/date paste, and other suitable natural sweetening ingredients. Natural sweeteners differ considerably in sweetness intensity, bulk, moisture content, flavor, color, and technological functionality. Stevia-derived sweeteners, for example, provide intense sweetness at low concentrations but may produce bitterness, lingering sweetness, or herbal/licorice-like aftertaste. Recent research indicates that blending stevia with bulk ingredients such as erythritol, allulose, dietary fiber, or other matrix components can help compensate for losses in bulk,The study will involve formulation and standardization of selected low-sugar dessert products, followed by evaluation of their sensory characteristics, physical properties, nutritional composition, and consumer acceptability. A control formulation containing conventional sucrose will be compared with formulations containing selected natural sweeteners or sweetener combinations. Sensory attributes including appearance, color, aroma, taste, texture, sweetness, aftertaste, and overall acceptability will be assessed using a hedonic scale. The research is expected to identify formulations capable of reducing sugar while maintaining desirable sensory and functional qualities. The findings may contribute to the development of more nutritionally conscious dessert products suitable for consumers seeking reduced-sugar alternatives.