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논문검색

수크랄로스의 상대당도 및 수크랄로스를 함유한 저열량 과자의 품질 특성

원문정보

Relative Sweetness of Sucralose in a Cookie System and Physicochemical and Sensory Properties of Low Calorie Cookies Containing Sucralose

김미영, 이윤미, 김양, 서동순, 정서진, 김광옥

초록

영어

This study was conducted to evaluate sensory properties of sugar cookie containing sucralose. Relative sweetness of sucralose to sucrose in a cookie system was examined with paired comparison tests and the result was applied to low calorie cookie preparation using polydextrose as a bulking agent. Physical and sensory properties and consumer acceptability of sugar cookies containing various levels of sucralose and polydextrose were evaluated. Relative sweetness of sucralose to sucrose was 700 times in sugar cookie. Instrumental hardness and fracturability increased as the levels of replacement with sucralose increased. Spread ratios of sugar cookies where sucrose was partially and totally replaced with sucralose and corresponding amount of polydextrose were higher than that with sucrose only. Intensities of bitter taste, salty taste, hardness and molar packing of sugar cookies where sucrose was entirely replaced with sucralose and polydextrose were higher than that those of the other cookies. Acceptability test indicated 75% replacement with sucralose and adequate amount of polydextrose can be used without harming overall, appearance and flavor acceptability while texture acceptability was slightly lower.

목차

Abstract
 서론
 재료 및 방법
  재료
  과자 시스템에서 수크탈로스의 상대당도 평가
  과자의 물리적 특성 평가
  과자의 관능적 특성 검사
  과자의 소비자 기호도 검사
  통계분석
 결과 및 고찰
  과제에서 수크탈로스의 상대당도
  과자의 물리적 특성
  과자의 관능적 특성
  관자의 소비자 기호도 검사
 결론
 문헌

저자정보

  • 김미영 Miyoung Kim. 이화여자대학교 식품공학과
  • 이윤미 Yunmi Lee. 이화여자대학교 식품공학과
  • 김양 Yang Kim. 이화여자대학교 식품공학과
  • 서동순 Dong-Soon Suh. 이화여자대학교 식품공학과
  • 정서진 Seo-Jin Chung. 이화여자대학교 식품공학과
  • 김광옥 Kwang-Ok Kim. 이화여자대학교 식품공학과

참고문헌

자료제공 : 네이버학술정보
  • 1(1984) Effect of sugar type and flour moistureon surface cracking of sugar-snap cookies,
  • 2(1992) Effect of various sugars on the qualityof baked cookies,
  • 3(1993) Replacement of sucrose with other sweeteners and high methoxyl pectin in low caloric pectin gels,
  • 4(1984) Properties and stability of aspartame,
  • 5(197-2021989) Characteristics of sikhye made with different amount of cooked rice and malt andwith different sweeteners,
  • 6(1989) The use of intense sweeteners in soft drinks Progress in Sweeteners,
  • 7(1991) Evaluation ofalternative fat and sweetener systems in cupcakes,
  • 8(1992) Estimation of the total dietary intake of saccharinby Korean population,
  • 9(2000) Special topics., Eagan Press
  • 10(1995) Overview of sweeteners,

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