| Topic: | The effect of sugar substitutes on physicochemical properties of reduced sugar coconut milk jelly |
| Abstract: | Coconut milk jelly is a Thai dessert containing sucrose as a sweetener providing high calories and negative health effect. Substitution of sucrose with combined bulk sweetener and intense sweetener is an alternative method for reduced calories product development whereas its sweetness and characteristics are kept similar to the original product. The objective of this study was to investigate the effect of type and amount of sweeteners on physicochemical of coconut milk jelly. Replacing sucrose with bulk sweeteners (maltitol, sorbitol and isomalt) each with rebaudioside A at varied ratios of 50:50, 60:40, 70:30, 80:20, 90:10 and without substitution as a control. It was found from the experiments that replacing sucrose with combined sweeteners resulted in reducing whiteness index, moisture content, water activity, hardness and syneresis of coconut milk jelly in accordance with increasing bulk sweeteners. On the other hand, total soluble solids of the samples tended to increase. Coconut milk jelly substituted with mixed isomalt and rebaudioside A at ratio of 50:50 gave gel strength and syneresis not significantly different from control (p>0.05). The principal component analysis indicated that coconut milk jelly samples substituted with combined isomalt and rebaudioside A at ratio of 50:50 had the most similar physical and chemical properties to the control sample compared to other sweeteners. |
| Author: | 630920015 : Miss Aungsima Siriwattanasilp
Asst. Prof. Prasong Siriwongwilaichat, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(doc) |
| บทความวิจัยงานประชุมวิชาการ(pdf) |
| Presentation: | Presentation(pptx) |
| File: | Proceeding(pdf)
เกียรติบัตรงานประชุมวิชาการ(pdf)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |