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Studies on the use of artificial sweeteners in sweet bread and biscuits.

Venkateswara Rao, G. and Indrani, D. (1989) Studies on the use of artificial sweeteners in sweet bread and biscuits. Journal of Food Science and Technology, 26 (3). 142-144, 9 ref..

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Abstract

Artificial sweeteners (saccharin, aspartame and acesulfame-K) were used to replace sugar in the preparation of sweet bread and biscuits. The bread recipe contained 10% sugar or artificial sweetener equivalent in sweetness to 10% sugar. The specific vol. of loaves containing artificial sweeteners (3.57-3.61 ml/g) was comparable to that of control bread (3.59 ml/g), although both loaf wt. (133.30-135.40 vs. 147.70 g for controls) and loaf vol. (480-490 vs. 530 ml) were lower. Crust colour was light brown, compared with brown for control bread. For biscuits, the adverse effects of artificial sweeteners on biscuit dough properties, colour, crispness and spread factor were overcome by using 20% sorbitol in place of sugar in the formula. Tables show the effects of using 0, 10, 20 or 30% sorbitol on quality factors of biscuits (colour, surface, crispness, wt., width, thickness, spread ratio and spread factor) for each artificial sweetener. The sweetness intensity of sweet bread and biscuits containing artificial sweeteners was compared to the control bread and biscuits. At present, addition of artificial sweeteners in bread and biscuits is prohibited in India.

Item Type: Article
Uncontrolled Keywords: ADDITIVES-; ASPARTAME-; BAKERY-PRODUCTS; BISCUITS-; BREAD-; SACCHARIN-; SWEETENERS-
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 11:00
Last Modified: 01 Oct 2018 08:46
URI: http://ir.cftri.com/id/eprint/8036

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