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Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet

Chetana, R. and Srinivasa, P. C. and Yella Reddy, S. (2006) Effect of sugar substitutes on moisture sorption characteristics of laddu, an Indian traditional sweet. Journal of Food Science and Technology (India), 43 (6). pp. 634-638.

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Abstract

<p align="justify">The sorption isotherms of laddu (Indian traditional sweet preparation) prepared with sugar and with sugar substitutes like sorbitol, mixtures of sorbitol and mannitol were determined. The sorption curves of laddu prepared using sorbitol and mixture of sorbitol and mannitol along with intense sweetener were farthest from that of sugar and shifted towards the left. Various mathematical models were used to study the fitness of sorption isotherm curves of laddu. The GAB model, which covers a wide range of aw, was found to be the best fit with high R2 values and low root mean square error (RMSE) values for all the samples. The Oswin and Caurie models, which also cover a wide range of aw showed good fit for laddu prepared without sugar but a poor fit for laddu prepared with sugar.</p>

Item Type: Article
Uncontrolled Keywords: Laddu, Indian traditional sweet preparation, Sorbitol, Mannitol, Aspartame, Equilibrium relative humidity, Moisture sorption curves
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 04 Sweeteners
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 04 Sep 2018 11:38
URI: http://ir.cftri.com/id/eprint/427

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