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http://dx.doi.org/10.20878/cshr.2016.22.7.004

Quality Characteristics of Vanilla Sauce with Various Sweeteners  

Lee, Dong-gue (Dept. of Food Service Management, Kyunghee University)
Kim, Ki-bbeum (Dept. of Culinary Arts and Hotel Service, Far East University)
Park, Ki-hong (Dept. of Food Service Industry & Culinary Arts, Woosuk University)
Choi, Soo-keun (Dept. of Culinary & Service Management, Kyunghee University)
Publication Information
Culinary science and hospitality research / v.22, no.7, 2016 , pp. 36-46 More about this Journal
Abstract
The study examined the kinds of sweeteners(xylitol, sorbitol, acesulfame K, aspartame, stevioside) instead of sugar for vanilla sauce to satisfy customers' health needs. According to the results, the sauce with sugar had lowest salinity, highest sugar content, and sauce with aspartame had lowest sugar content. pH were highest in sauce with sorbitol, with aspartame were lowest. L-value, a-value was the highest in sauce with aspartame, while b-value was the lowest. The moisture content was the lowest, while viscosity was the highest in the sauce with xylitol. In a sensory evaluation, texture and overall preference was the highest in vanilla sauces with aspartame which have proper color intensity and strong flavor in mouth feel. The result indicated that health-oriented consumers and satisfy the health of modern people's needs when using the vanilla sauce with aspartame instead of sugar. It is also advised to vanilla sauce with aspartame for preventing adult disease and using the diets for patient.
Keywords
sweeteners; vanilla sauce; sensory; quality characteristics; sugar;
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Times Cited By KSCI : 7  (Citation Analysis)
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