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Choonhahirun, Anchan and Akesowan, Adisak (2011) Quality of light celery mayonnaises with erythritolsucralose replacement. Pakistan Journal of Nutrition, 10 (1). pp. 71-75.


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This study explored physical and sensory properties of light celery mayonnaises which replaced for sugar with erythritolsucralose at different levels (0, 25, 50, 75 and 100%). There was a significant increase (p<0.05) in pH, but decrease (p<0.05) in viscosity and firmness as the level of erythritolsucralose replacement was increased. All reducedsugar mayonnaises would become more light but less green and yellow than that of the control. Erythritolsucralose replacement had a significant effect(p<0.05) on all sensory attributes, except for colour, of light mayonnaises with respect to the control. The sweetness score was significantly lowered (p<0.05) in light celery mayonnaises with higher 50% erythritolsucralose replacement. The optimum level of 50% erythritolsucralose can be used in the light celery mayonnaise to obtain acceptable sensory quality with respect to the control.

Item Type: Article
Uncontrolled Keywords: Erythritol; Lowcalorie sweetener; Mayonnaise; Sucralose; Sugar replacement
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 19 Oct 2016 08:03
Last Modified: 19 Oct 2016 08:03
URI: http://eprints.utcc.ac.th/id/eprint/5772

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