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Mansoor, B.
- Standardization of Recipe for the Preparation of Low Calorie RTS Beverage from Pineapple (Ananas comosus) Using Sugar Substitutes
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Authors
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1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 2 (2016), Pagination: 243-247Abstract
The investigation on standardization of recipe for preparation of low clorie RTS beverage from pineapple (Ananas comosus) using sugar substitutes was conducted. The experiment was laid out in Factorial Completely Randomized Design with aspartame, sucralose and their combination with cane sugar (sucrose) with 15 per cent juice and 0.3 per cent acidity. The RTS beverage with sucrose was the control. Sugar substitutes were used in place of sugar based on sugar equivalents. The prepared RTS beverages were analysed for chemical composition and sensory quality attributes. Among different combination sugar substitutes, sample D prepared by using 50 % sucrose + 50% sucralose was reached with highest sensory scores for overall acceptability.Keywords
Pineapple, Chemical Analysis, Low Calorie Sweeteners, RTS Beverage.
- Studies on Development of Low Calorie Pineapple RTS Beverage by Using Artificial Sweeteners
Abstract Views :302 |
PDF Views:0
Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 59-63Abstract
In present investigation efforts have been made to prepare low calorie pineapple RTS beverage by using different combination of artificial sweeteners (aspartame and sucralose) and sugar (sucrose). Further the effect of artificial sweeteners on chemical charecterstics and sensory acceptability of low calorie pineapple RTS beverage was evaluated. The study revealed that good quality and organoleptically acceptable low calorie pineapple RTS beverage can be prepared by using 50 % sucrose+50 % sucralose.Keywords
Pineapple, Aspartame, Sucralose, RTS Beverage.References
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