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Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2004) Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. European Food Research and Technology, 220. pp. 136-141.

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Abstract

<p align="justify">Moisture sorption data are useful in choosing suitable packaging material having a desirable water vapour barrier property in addition to determining the stability of the product. The sorption isotherms of milk burfi,one of the important Indian traditional milk-based sweets,using sugar and sugar substitutes were determined. The product was prepared replacing sugar with sorbitol, maltodextrin (MD)+polydextrose (PD), and PD alone, along with aspartame to give an equi-sweetness level compared to sugar. The isotherms followed typical sigmoidal shape,characteristic of sugar-rich products. The curve for burfi with sorbitol shifted to the left compared to that of sugar,whereas for those prepared with MD+PD or PD, the curves are similar to that of burfi made with sugar. Several models were chosen to fit sorption behaviour and the Guggenheim-Anderson-De Boer model showed a better fit compared to other models.</p>

Item Type: Article
Uncontrolled Keywords: Milk burfi Traditional Indian sweet Sugar substitutes Sorbitol Moisture sorption
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Nov 2005
Last Modified: 01 Jun 2012 11:16
URI: http://ir.cftri.com/id/eprint/213

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