Sweetners perception of polyols

Sabita, Ravi (2010) Sweetners perception of polyols. [Student Project Report]

PDF Pr-700.pdf Restricted to Repository staff only Download (920kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The increasing demand to replace highly caloric sucrose in the refreshing drinks with polyols is an innovative idea to cut down the calories, without altering the sensory qualities of the product. Polyols are the natural bulk sweeteners that are less sweet when compared to sucrose, so the quantities to be used should be almost equal to sucrose unlike artificial sweeteners, which when added even in minute quantities offer good sweetness level. In the first, the threshold level of selected Polyol (maltitol) in plain water is identified. Sensory profile for this sugar with various attributes keeping in mind the psychochemical properties of the sugar is prepared. Standardization of the selected commercial refreshing fruit beverage with maltitol is done, comparing it to the control sample that has sucrose as per the recommendations. In the second phase, the Mixture design analysis was done mixing Aspartame, Acesulfame-K and Maltitol in various concentrations. After optimizing, the selected mixture concentration was mixed in the commercial fruit drink. This helps to optimize the sweetness level to sucrose. Thus replacing of commercial sucrose with artificial sweeteners is done to cut down the calories
Uncontrolled Keywords:	polyols; sweeteners
Subjects:	600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2010 12:10
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9484

Actions (login required)

View Item