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Development of low calorie snack food based on intense sweeteners.

Swapna, Patil and Ravi, R. and Saraswathi, G. and Maya, Prakash (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101. ISSN 0022-1155

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Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values forAcesulfame K,Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

Item Type: Article
Uncontrolled Keywords: Shankarpoli . Sugar sprinklers . Aspartame . Acesulfame K . Sucralose . Maltodextrin
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jan 2013 09:12
Last Modified: 30 Jun 2015 12:27
URI: http://ir.cftri.com/id/eprint/11086

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