Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2011.71.75ChoonhahirunAnchan AkesowanAdisak 12011101This 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.]]>Akesowan, A.,2009813831386Akesowan, A.,20106150156AOAC,199015th Edn.,pp: 1298pp: 1298Chetana, R., R. Ravi and S.Y. Reddy,2010burfi prepared with and without sugar.]]>47114118Choonhahirun, A.,200811154158Cochran, W.G. and G.M. Cox,19572nd Edn.,pp: 95-102pp: 95-102Dziezak, J.,198640111128Goossens, J. and H. Roper, 19948144149Hoch, G.J.,1999605455Knecht, R.L.,19901990pp: 46-65pp: 46-65Lawless, H.T. and H. Heymann,1998Lin, S.D., C.F. Hwang and C.H. Yeh,20036821072110Mendoncla, C.R., R. Zambiazi and G.G. Granada,20016611951200Newsome, R.,19931993pp: 139-170pp: 139-170Noda, K., K. Nakayama and T. Oku,199448286292Sathivel, S., P.J. Bechtel, J.K. Babbitt, W. Prinyawiwatkul and M. Paterson,200570E57E63