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Patil S, Ravi R, Saraswathi G, et al. Development of low calorie snack food based on intense sweeteners. J Food Sci Technol. 2012;51(12):4096-101doi: 10.1007/s13197-012-0911-9.
Patil, S., Ravi, R., Saraswathi, G., & Prakash, M. (2014). Development of low calorie snack food based on intense sweeteners. Journal of food science and technology, 51(12), 4096-101. https://doi.org/10.1007/s13197-012-0911-9
Patil, Swapna, et al. "Development of low calorie snack food based on intense sweeteners." Journal of food science and technology vol. 51,12 (2014): 4096-101. doi: https://doi.org/10.1007/s13197-012-0911-9
Patil S, Ravi R, Saraswathi G, Prakash M. Development of low calorie snack food based on intense sweeteners. J Food Sci Technol. 2014 Dec;51(12):4096-101. doi: 10.1007/s13197-012-0911-9. Epub 2012 Dec 20. PMID: 25477687; PMCID: PMC4252414.
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J Food Sci Technol. 2014 Dec;51(12):4096-101. doi: 10.1007/s13197-012-0911-9. Epub 2012 Dec 20.

Development of low calorie snack food based on intense sweeteners.

Journal of food science and technology

Swapna Patil, R Ravi, G Saraswathi, Maya Prakash

Affiliations

  1. Department of Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570020 Karnataka India.
  2. Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570006 Karnataka India.

PMID: 25477687 PMCID: PMC4252414 DOI: 10.1007/s13197-012-0911-9

Abstract

Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations.

Keywords: Acesulfame K; Aspartame; Maltodextrin; Shankarpoli; Sucralose; Sugar sprinklers

References

  1. Pediatrics. 1999 Jun;103(6 Pt 1):1175-82 - PubMed
  2. J Food Sci Technol. 2013 Aug;50(4):770-6 - PubMed
  3. J Food Sci Technol. 2014 Apr;51(4):743-9 - PubMed

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