| Topic: | The effect of sucrose replacement with psicose on the quality of coconut milk jelly |
| Abstract: | Coconut milk jelly is a Thai dessert containing sucrose as a sweetener. An increase in healthier food demand calls for reducing the amount of sugar with high calories in this kind of product. Psicose is a rare sugar giving very low calorie and suitable for alternative sweetener in food products. The objective of this study was to investigate the effect of sucrose replacement with psicose on at 25, 50, and 75 % of sucrose sweetness intensity basis. The sample without psicose replacement was treated as a control. According to the experiments it was found that the coconut jelly with psicose replacement at 50% was the most acceptable according to sensory evaluation. The hardness values of all samples with psicose replacement were significantly higher than that of control (p<0.05) while color values (L*, a*, b*) of all samples were not significantly different (p>0.05). The increasing amount of psicose resulted in a significant reduction of water activity and syneresis (p<0.05). The results from this study indicated the possible use of psicose for developing reduced coconut milk jelly. |
| Author: | 630920015 : Miss Aungsima Siriwattanasilp
Assoc. Prof. Prasong Siriwongwilaichat, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(doc) (please contact to author) |
| บทความวิจัยงานประชุมวิชาการ(pdf) (please contact to author) |
| Presentation: | งานนำเสนอประชุมวิชาการ(pptx) (please contact to author) |
| File: | เกียรติบัตรงานประชุมวิชาการ(pdf) (please contact to author)
Proceeding(pdf) (please contact to author)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |