Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low‐calorie alternative, on its physicochemical and sensory properties. Baklava samples were prepared in a control group (0% erythritol) and three substitution groups (25%, 50%, and 75% erythritol). No significant differences were observed in moisture, protein, fat, or ash content among the groups; however, increasing erythritol levels reduced carbohydrate content as well as energy value. In sensory evaluations, the 25% and 50% erythritol samples emerged as the closest alternatives to traditional baklava in terms of taste, texture, and overall acceptability. The findings demonstrate that substituting 25%–50% of sugar with erythritol effectively reduces the calorie content while maintaining high consumer acceptance. This reformulation highlights the potential for industrial applications to harmonize health‐conscious innovation with traditional flavors, showing that healthier alternatives can coexist with culinary heritage.