Development of Desserts Using Natural Sweeteners: Maple Syrup, Honey and Stevia
Roberta Vilytė, Aivaras Anužis, Eglė Purvaneckaitė
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: natural sweeteners, dessert production, sugar alternatives, sensory analysis
Abstract:
The growing focus on healthy eating and reducing sugar intake has encouraged both consumers and the food industry to seek healthier alternatives in dessert production. While traditional sugar remains the most common sweetener, its negative health effects and limited nutritional value have driven increased interest in natural substitutes. This study analysed the effects of maple syrup, honey, and stevia as alternative sweeteners in desserts, examining their influence on sweetness, texture, and appearance, as well as their potential health benefits compared to sugar. Scientific literature was reviewed to outline the nutritional implications of sugar and the selected natural sweeteners. Three popular sugar-rich desserts – tiramisu, pavlova, and glazed doughnuts – were chosen for experimental production. Each dessert was prepared in both traditional sugar-based and modified sweetener-based versions, following technological process descriptions and recipe adaptations that included adjustments to sweetener quantities and the development of production cards. Challenges encountered during preparation were documented. Sensory analysis was conducted to compare the appearance, aroma, texture, and taste of the conventional and experimental desserts, while consumer opinion surveys further assessed acceptability and preferences. The findings revealed that while natural sweeteners can successfully replace sugar in dessert recipes, variations in flavour profile, texture, and visual appeal were evident, and consumer responses differed by sweetener type. Maple syrup and honey generally contributed to a more favourable taste and aroma, while stevia was less well received due to its aftertaste. Overall, the study concluded that incorporating natural sweeteners into desserts can enhance their nutritional value and appeal to health-conscious consumers, though recipe optimisation and consumer education are necessary for wider acceptance. Recommendations were provided for further technological improvements and the strategic use of natural sweeteners in dessert production.
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