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Quality of light celery mayonnaises with erythritolsucralose replacement
Publisher(s)
Scopus
University of the Thai Chamber of Commerce
Date Issued
2011
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
This study explored physical and sensory properties of light celery mayonnaises which replaced for sugar with erythritolsucralose 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 erythritolsucralose replacement was increased. All reducedsugar mayonnaises wouldbecome more light but less green and yellow than that of the control. Erythritolsucralose 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% erythritolsucralose replacement. The optimum levelof 50% erythritolsucralose can be used in the light celery mayonnaise to obtain acceptable sensory quality with respect to the control.
Subject(s)
Food Science and Technology
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Anchan Choonhahirun, Adisak Akesowan (2011) Quality of light celery mayonnaises with erythritolsucralose replacement. Pakistan Journal of Nutrition Vol.10 No.1, 71-75.
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