Publication : National Conference (ศิลปากรวิจัยและสร้างสรรค์ ครั้งที่ 7 : บูรณาการศาสตร์และศิลป์)
Replacement of Sugar with Alternative Sweeteners in Coconut Milk Jelly
AbstractCoconut milk jelly is a Thai dessert made from agar. It contains high contents of sugar, which could have adverse nutrition effect to the consumer health. Therefore, the objective of this study was to investigate the influence of replacing sugar with some alternative sweeteners in coconut milk jelly. Sorbitol, isomalt and maltitol were used to replace granulated sugar in a recipe of coconut milk jelly at the replacement level of 25, 50, 75 and 100% with sucralose for sweetness compensation. It was found that most jellies with sugar replacements tended to have moisture contents not significantly different form the control one. The L* and the whiteness index of the jelly tended to significantly decrease as sorbitol was used to replace sugar. On the other hand, the replacement of sugar with isomalt and maltitol did not significantly affect the L* and whiteness index. For textural properties of the jelly, it was shown that the alternative sweeteners had a tendency of decreasing the jelly hardness with increasing replacement levels. Sorbitol gave the jelly hardness closet to that of the control one. However results from a hedonic scoring sensory test revealed that replacing sugar with the alternative sweeteners and sucralose at 100% replacement level was able to produce coconut milk jelly with overall preference scores not significantly different from the control jelly. Therefore, the recipe from this study can be used for commercial production of “sugar-free coconut milk jelly”.
AdviserAsst. Prof. Eakaphan Keowmaneechai, Ph.D.

Contact us :
คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร
วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000

Tel 0-3424-2322 (สายตรง)
หรือ 0-3410-9686 ต่อ 209300
fax 0-3427-2194
คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร