Effect of partial replacement of sugar with stevia on the quality of kulfi
Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Giri, Apurba [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2012 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2012 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 51(2012), 8 vom: 25. Feb., Seite 1612-1616 |
|---|---|
| Übergeordnetes Werk: |
volume:51 ; year:2012 ; number:8 ; day:25 ; month:02 ; pages:1612-1616 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-012-0655-6 |
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OLC2028406267 |
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| 520 | |a Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. | ||
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10.1007/s13197-012-0655-6 doi (DE-627)OLC2028406267 (DE-He213)s13197-012-0655-6-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Giri, Apurba verfasserin aut Effect of partial replacement of sugar with stevia on the quality of kulfi 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. Stevia Sugar replacement Rao, H. G. Ramachandra aut V., Ramesh aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 8 vom: 25. Feb., Seite 1612-1616 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:8 day:25 month:02 pages:1612-1616 https://doi.org/10.1007/s13197-012-0655-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 8 25 02 1612-1616 |
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10.1007/s13197-012-0655-6 doi (DE-627)OLC2028406267 (DE-He213)s13197-012-0655-6-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Giri, Apurba verfasserin aut Effect of partial replacement of sugar with stevia on the quality of kulfi 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. Stevia Sugar replacement Rao, H. G. Ramachandra aut V., Ramesh aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 8 vom: 25. Feb., Seite 1612-1616 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:8 day:25 month:02 pages:1612-1616 https://doi.org/10.1007/s13197-012-0655-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 8 25 02 1612-1616 |
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10.1007/s13197-012-0655-6 doi (DE-627)OLC2028406267 (DE-He213)s13197-012-0655-6-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Giri, Apurba verfasserin aut Effect of partial replacement of sugar with stevia on the quality of kulfi 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. Stevia Sugar replacement Rao, H. G. Ramachandra aut V., Ramesh aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 8 vom: 25. Feb., Seite 1612-1616 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:8 day:25 month:02 pages:1612-1616 https://doi.org/10.1007/s13197-012-0655-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 8 25 02 1612-1616 |
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10.1007/s13197-012-0655-6 doi (DE-627)OLC2028406267 (DE-He213)s13197-012-0655-6-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Giri, Apurba verfasserin aut Effect of partial replacement of sugar with stevia on the quality of kulfi 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. Stevia Sugar replacement Rao, H. G. Ramachandra aut V., Ramesh aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 8 vom: 25. Feb., Seite 1612-1616 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:8 day:25 month:02 pages:1612-1616 https://doi.org/10.1007/s13197-012-0655-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 8 25 02 1612-1616 |
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10.1007/s13197-012-0655-6 doi (DE-627)OLC2028406267 (DE-He213)s13197-012-0655-6-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Giri, Apurba verfasserin aut Effect of partial replacement of sugar with stevia on the quality of kulfi 2012 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2012 Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. Stevia Sugar replacement Rao, H. G. Ramachandra aut V., Ramesh aut Enthalten in Journal of food science and technology Springer India, 1964 51(2012), 8 vom: 25. Feb., Seite 1612-1616 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2012 number:8 day:25 month:02 pages:1612-1616 https://doi.org/10.1007/s13197-012-0655-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2012 8 25 02 1612-1616 |
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Effect of partial replacement of sugar with stevia on the quality of kulfi |
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Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. © Association of Food Scientists & Technologists (India) 2012 |
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Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. © Association of Food Scientists & Technologists (India) 2012 |
| abstract_unstemmed |
Abstract Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130–300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. © Association of Food Scientists & Technologists (India) 2012 |
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Rao, H. G. Ramachandra V., Ramesh |
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Rao, H. G. Ramachandra V., Ramesh |
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129607991 |
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| doi_str |
10.1007/s13197-012-0655-6 |
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2024-07-03T18:36:45.187Z |
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1803584070155763712 |
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