Formulation and quality evaluation of reduced sugar and reduced calorie kazandibi
Articles > Article · 1999
Authors: Kubilay DEMİRAĞ, Yeşim ELMACI, T ALTUG
JOURNAL OF FOOD QUALITY, Journal Indexed in SCI Expanded, International, 1999, vol 22, pp 101-108
DOI: 10.1111/j.1745-4557.1999.tb00931.x
Summary
The production of kazandibi which is a milk pudding type of dessert for dietetic purposes was performed and the effects of various food additives on energy value, sensory and chemical components were investigated. A guar gum+xanthan gum (2.8+1.2) mixture besides rice milk and rice flour increased the textural quality whereas the artificial sweeteners aspartame+acesulfame K (0.25+0.25) together with small amounts of xylitol and fructose were effective in providing sufficient sweetness. Milk+cream aromas (1.5+0.3 and 1.5+0.5) had statistically significant (p<0.05) effects in increasing flavor acceptability. The samples had higher protein contents (5%) and lower energy values (83kcal/100 g) than those of standard kazandibi and can be used both for diabetic and dietetic purposes.