Formulation and quality evaluation of reduced sugar and reduced calorie kazandibi

被引：7

作者：

Demirag, K ^{[1
]}

Elmaci, Y ^{[1
]}

Altug, T ^{[1
]}

机构：

[1] Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey

来源：

JOURNAL OF FOOD QUALITY | 1999年 / 22卷 / 01期

关键词：

D O I：

10.1111/j.1745-4557.1999.tb00931.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The production of kazandibi which is a milk pudding type of dessert for dietetic purposes was performed and the effects of various food additives on energy value, sensory and chemical components were investigated. A guar gum+xanthan gum (2.8+1.2) mixture besides rice milk and rice flour increased the textural quality whereas the artificial sweeteners aspartame+acesulfame K (0.25+0.25) together with small amounts of xylitol and fructose were effective in providing sufficient sweetness. Milk+cream aromas (1.5+0.3 and 1.5+0.5) had statistically significant (p<0.05) effects in increasing flavor acceptability. The samples had higher protein contents (5%) and lower energy values (83kcal/100 g) than those of standard kazandibi and can be used both for diabetic and dietetic purposes.

引用

页码：101 / 108

页数：8