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Studies on Sugar Substitute Syrup Formulation

Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Indian sweet preparations are popular food items which are prepared with sugar and other ingredients .In modern world consumer awareness demand has increased for low calorie sweet product. Therefore a study was conducted to develop sugar substitutes, which are low in calorie. Sugar substitute syrup containing intense sweeteners namely sucralose, aspartame and acesulfame-k were formulated with bulk sweetener sorbitol by optimization studies using Response Surface Methodology. Initially the threshold of the sweeteners determined and are found to be 0.001, 0.0020, 0.0023and 0.4g% for Sucralose, Aspartame, Acesulfame-Kand sucrose respectively. Viscosity of the syrup was determined .Absorption study revealed that rate of absorption of sugar syrup by Gulab jamun increased in time interval. The optimum combination was 0.005g sucralose, 17.75 ml water in 50g jamun mix and 0.005g sucralose in the 100ml sorbitol syrup. Sensory analysis of the Gulab jamun using Quantitative Descriptive Analysis showed that Gulab jamun prepared with intense sweeteners were on par with control sample (with sugar)with respect to all sensory quality parameters having a high overall quality.
Uncontrolled Keywords: Sugar substitute syrup; sucralose; aspartame; acesulfame-k; low calorie foods
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2010 10:57
Last Modified: 13 Jul 2010 10:57
URI: http://ir.cftri.com/id/eprint/9545

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