Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3569
Title: Quality of light celery mayonnaises with erythritolsucralose replacement
Authors: Choonhahirun, Anchan 
Akesowan, Adisak 
Keywords: Erythritol;Lowcalorie sweetener;Mayonnaise;Sucralose;Sugar replacement
Issue Date: 2011
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Anchan Choonhahirun, Adisak Akesowan (2011) Quality of light celery mayonnaises with erythritolsucralose replacement. Pakistan Journal of Nutrition Vol.10 No.1, 71-75.
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.
URI: https://scholar.utcc.ac.th/handle/6626976254/3569
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.
Appears in Collections:RSO: Journal Articles

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