Anchan Choonhahirun
Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Bangkok, Thailand
Adisak Akesowan
Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Bangkok, Thailand
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.
PDF References
How to cite this article
Anchan Choonhahirun and Adisak Akesowan, 2011. Quality of Light Celery Mayonnaises with Erythritol-sucralose Replacement. Pakistan Journal of Nutrition, 10: 71-75.
DOI: 10.3923/pjn.2011.71.75
URL: https://scialert.net/abstract/?doi=pjn.2011.71.75
DOI: 10.3923/pjn.2011.71.75
URL: https://scialert.net/abstract/?doi=pjn.2011.71.75
REFERENCES
- Akesowan, A., 2009. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pak. J. Nutr., 8: 1383-1386.
CrossRefDirect Link - 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 - 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 - 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 - 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.
CrossRefDirect Link - 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 - 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 - 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