Work

Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

Year: 2010

Type: article

Abstract: The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products. The design included constraints to permit sweetener addition according to the limits of Turkish food legislation. Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated. According to the physical, chemical and sensory analyses it can be seen, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.

Source: Notulae Botanicae Horti Agrobotanici Cluj-Napoca

DOI: 10.15835/nbha3813557

Authors: Canan Ece TAMER, Bige İNCEDAYI, Sibel PARSEKER YÖNEL, Senem YONAK, Ömer Utku ÇOPUR

Institution: Bursa Uludağ Üni̇versi̇tesi̇

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $539