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Studies on the use of Sucrose Alternatives in Traditional Sweetmeats

Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.

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Abstract

Sugar is a natural food, which fulfills all the physiological functions of a carbohydrate food. It provides calories and combines with many valuable foods to enhance their taste appeal. It remains the major sweetener in foods especially traditional sweets. Sweetness is an attractive quality in foods. However, sugar has become a subject of controversy over its adverse effects in health and nutrition namely as a contribution to excessive calories, diabetes, hyperglycemia, hypertension and as a principal causative factor of dental carries. Growing awareness of each of these issues has cast a negative influence on the consumer towards sucrose based foods and the demand for low or no sugar products is on the increase. Thus today there exists a need to provide low sugar or sugar free products, which have characteristics similar to those of sugar. However there are problems in replacing sugar with alternatives. This is because sugar in addition to sweetness, imparts many desirable characteristics to the product like body and texture. It is also a good preservative. Sucrose alternatives should naturally satisfy these requirements. Many types of sucrose alternatives are now available and with the help of these, tailor made foods can be prepared so that consumers are not penalized with excessive calories. The main aim of the present study was to replace sugar in Indian sweets with sucrose alternatives, without affecting the desirable quality attributes of these products. With this broad aim in view, the work was initiated on selected Indian sweets such as jamun, burfi, laddu and the results are presented in these studies.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Sweeteners Sucrose Replacement Traditional Sweetmeats
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Dec 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/276

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