|
|
|
| |
Research Article
|
|
Quality of Light Celery Mayonnaises with Erythritol-sucralose Replacement
|
|
|
Anchan Choonhahirun
and
Adisak Akesowan
|
| |
|
|
ABSTRACT
|
This study explored physical and sensory properties of light celery mayonnaises which replaced for sugar with erythritol-sucralose at different levels (0, 25, 50, 75 and 100%). There was a significant increase (p<0.05) in pH, but decrease (p<0.05) in viscosity and firmness as the level of erythritol-sucralose replacement was increased. All reduced-sugar mayonnaises would become more light but less green and yellow than that of the control. Erythritol-sucralose replacement had a significant effect (p<0.05) on all sensory attributes, except for colour, of light mayonnaises with respect to the control. The sweetness score was significantly lowered (p<0.05) in light celery mayonnaises with higher 50% erythritol-sucralose replacement. The optimum level of 50% erythritol-sucralose can be used in the light celery mayonnaise to obtain acceptable sensory quality with respect to the control.
|
|
| |
|
|
|
|
|
REFERENCES |
1: Akesowan, A., 2009. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pak. J. Nutr., 8: 1383-1386.
CrossRef | Direct Link |
2: Akesowan, A., 2010. Storage stability of reduced-sugar preserved mangoes prepared with acesulfame-K and/oraspartame. Res. J. Agric. Biol. Sci., 6: 150-156.
Direct Link |
3: AOAC, 1990. Official Method of Analysis. 15th Edn., Association of Official Analytical Chemists, Arilington, Virginia, USA., pp: 1298.
4: Chetana, R., R. Ravi and S.Y. Reddy, 2010. Effect of processing variables on quality of milk burfi prepared with and without sugar. J. Food Sci. Technol., 47: 114-118.
CrossRef |
5: Choonhahirun, A., 2008. Influence of added water and konjac flour as fat replacer on some quality characteristics of celery mayonnaise. AU J. Technol., 11: 154-158.
Direct Link |
6: Cochran, W.G. and G.M. Cox, 1957. Experimental Design. 2nd Edn., John Wiley and Sons Inc., New York, pp: 95-102.
7: Dziezak, J., 1986. Special report: Sweeteners in food product development. Food Technol., 40: 111-128.
8: Goossens, J. and H. Roper, 1994. Erythritol: A new sweetener. Food Sci. Technol. Today, 8: 144-149.
9: Hoch, G.J., 1999. The blend trend. Food Process., 60: 54-55.
10: Knecht, R.L., 1990. Properties of Sugar. In: Sugar: A User's Guide to Sucrose, Pennington, N.L. and C.W. Baker (Eds.). Van Nostrand Reinhold, New York, ISBN-13: 9780442002978, pp: 46-65.
11: Lawless, H.T. and H. Heymann, 1998. Sensory Evaluation of Food. Chapman and Hall, New York.
12: Lin, S.D., C.F. Hwang and C.H. Yeh, 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. J. Food Sci., 68: 2107-2110.
CrossRef | Direct Link |
13: Mendoncla, C.R., R. Zambiazi and G.G. Granada, 2001. Partial substitution of sugars by the low-calorie sweetener sucralose in peach compote. J. Food Sci., 66: 1195-1200.
CrossRef |
14: Newsome, R., 1993. Sugar Substitutes. In: Low-Calorie Foods Handbook, Altschul, A.M. (Ed.). Chapter 8, Marcel Dekker, New York, ISBN-13: 9780824788124, pp: 139-170.
15: Noda, K., K. Nakayama and T. Oku, 1994. Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects. Eur. J. Clin. Nutr., 48: 286-292.
PubMed |
16: Sathivel, S., P.J. Bechtel, J.K. Babbitt, W. Prinyawiwatkul and M. Paterson, 2005. Functional, nutritional and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. J. Food Sci., 70: E57-E63.
CrossRef |
|
|
|
 |
Subscribe Today
