Impact of Tagatose on Physicochemical, Nutritional, and In Vitro Digestive Properties of Toast Bread.

It is more attractive to develop effective strategies to reduce sugar intake without compromising food quality with the rising prevalence of obesity and diabetes around the world. Due to its high cost, tagatose has not been widely adopted as a sucrose substitute in toast bread. In the present research, five types of toast containing different proportions (0%, 4%, 8%, 12%, and 16%) of tagatose with sweetness similar to that of sucrose were prepared.