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Good substitutes to sugar in baking

Friday September 29 2017

Ms Nduta Waithira sorting fruits in

Ms Nduta Waithira sorting fruits in her fruit stall in Elburgon market on September 13,2017. She gets the fruits from Ukambani and Marigat in Baringo. PHOTO | FILE 

Bakers, like other food manufacturers, strive to meet consumers’ changing tastes.

One of the easiest approaches to improving the image of carbohydrate-loaded baked goods is to add some fruits and nuts.
The two can act as an alternative to refined sugar, which have been linked to diseases. There is a long list of fruits that can be puréed, including bananas, apples, pears, pineapples, dates, figs, mangoes, papaya and pumpkin.


Fruits add fibre, functional benefits and sweetness to baked goods and snacks. This is attributed to antioxidants and health benefits such as Vitamin C, thiamine, riboflavin and potassium.

Fruit sweetness works well with the more spicy, savoury and assertive flavours. They also enhance and balance multi-dimensional flavours that combine citrus and herbaceous notes with spice.

Bakers and snack producers should also consider dried fruits, for example, plums, which have sorbitol. They carry sweetness without impacting the glycemic load of a product. Dried plums can also enhance browning and take the place of artificial colour.