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Akesowan, Adisak and Choonhahirun, Anchan (2013) Quality assessment of reducedcalorie Thai mung bean marzipan made with erythritolsucralose blend and soy milk. Life Science Journal. pp. 2129-2134.

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Abstract

This study aimed to investigate the effects of sugar and coconut milk substitution by erythritolsucralose blend and soy milk, respectively on physical properties and sensory acceptance of Thai mung bean marzipan. Four reducedcalorie marzipans coded as T1 (50% erythritolsucralose and 25% soy milk), T2 (50% erythritolsucralose and 50% soy milk), T3 (75% erythritolsucralose and 25% soy milk) and T4 (75% erythritolsucralose and 50% soy milk) were studied. They had significantly higher (p < 0.05) pH and L*, lower (p < 0.05) consistency, but no difference (p > 0.05) in titratable acidity as compared with the control. While, a yield value, which may be either high or low, was dependent on a soy milk level used. An acceptance test revealed decreasing scores of taste, flavor and texture in reducedcalorie marzipans; in addition, their higher percentages of frequency distribution were obtained in "ideal level" for sweet and flavor attributes. The most preferable reducedcalorie formulation was the T3 marzipan and it also achieved the highest score for consumer purchasing decision among the others. With regard to the control, it presented a reduction of fat, carbohydrate and total caloric values about 16.1, 20.4 and 16.4%, respectively.

Item Type: Article
Uncontrolled Keywords: Erythritolsucralose; Lowcalorie foods; Soy milk; Sugar and fat substitution; Thai desserts
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 20 Jun 2016 10:20
Last Modified: 20 Jun 2016 10:20
URI: http://eprints.utcc.ac.th/id/eprint/5674

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