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 Nastaj, Maciej Pérez Huertas, Salvador Whey protein isolate Erythritol Erated foods Macarons Rheology Texture Surface Properties Turbiscan Sportsmen nutrition The authors would like to greatly acknowledge Spółdzielcza Mleczarnia Spom- lek (Radzy ́n Podlaski, Poland) for substantive help during the elaboration of this paper. This study reports the possibility of obtaining sugar-free WPI-based macarons with erythri- tol 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. 2023-05-22T11:04:09Z 2023-05-22T11:04:09Z 2023-04-06 info:eu-repo/semantics/article Nastaj, M.; Sołowiej, B.G.; Terpiłowski, K.; Kucia, W.; Tomasevic, I.B.; Peréz-Huertas, S. 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. Foods 2023, 12, 1547. [https://doi.org/10.3390/foods12071547] https://hdl.handle.net/10481/81715 10.3390/foods12071547 eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional MDPI