Development of low calorie snack food based on intense sweeteners

Patil, S. and Ravi, R. and Saraswathi, G. and Prakash, M. (2014) Development of low calorie snack food based on intense sweeteners. Journal of Food Science and Technology, 51 (12). pp. 4096-4101.

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Abstract

Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

Item Type:	Article
Uncontrolled Keywords:	Peptides, Triticum aestivum, Food additives, Aspartame, Consumer acceptance, Hose, Maltodextrins, Sensory evaluation, Shankarpoli, Sucralose, Sugar substitutes, Time intensities, Traditional food
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Arshiya Kousar Library Assistant
Date Deposited:	14 Jul 2019 09:59
Last Modified:	14 Jul 2019 09:59
URI:	http://eprints.uni-mysore.ac.in/id/eprint/4464

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