Textural and microstructural properties of Burfi made with various sweeteners

被引：15

作者：

Arora, S. ^{[1
]}

Singh, V. P. ^{[1
]}

Yarrakula, S. ^{[1
]}

Gawande, H. ^{[1
]}

Narendra, K. ^{[1
]}

Sharma, V. ^{[1
]}

Wadhwa, K. ^{[1
]}

Tomer, S. K. ^{[1
]}

Sharma, S. ^{[1
]}

机构：

[1] Natl Dairy Res Inst, Div Dairy Chem, Karnal 132001, Haryana, India

来源：

JOURNAL OF TEXTURE STUDIES | 2007年 / 38卷 / 06期

关键词：

acesulfame-K; aspartame; burfi; saccharin; scanning electron microscopy; sucralose; sweeteners; texture;

D O I：

10.1111/j.1745-4603.2007.00120.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

High-intensity low-calorie sweeteners saccharin, acesulfame-K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low-calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low-calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low-calorie sweeteners. The results of the sensory evaluation have shown the successful use of low-calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health-conscious consumers.

引用

页码：684 / 697

页数：14

共 17 条

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