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Studies on the use of Sucrose Alternatives in Traditional Sweetmeats

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Relation http://ir.cftri.com/276/
 
Title Studies on the use of Sucrose Alternatives in Traditional Sweetmeats
 
Creator Chetana, R.
 
Subject 25 Sugar/Starch/Confectionery
03 Cooking-Recipes
 
Description Sugar is a natural food, which fulfills all the physiological functions of a carbohydrate food. It provides calories and combines with many valuable
foods to enhance their taste appeal. It remains the major sweetener in foods especially traditional sweets. Sweetness is an attractive quality in foods. However, sugar has become a subject of controversy over its adverse effects
in health and nutrition namely as a contribution to excessive calories, diabetes, hyperglycemia, hypertension and as a principal causative factor of dental carries.
Growing awareness of each of these issues has cast a negative influence on the consumer towards sucrose based foods and the demand for low or no sugar products is on the increase. Thus today there exists a need to provide low sugar or sugar free products, which have characteristics similar to those of sugar. However there are problems in replacing sugar with alternatives. This is because sugar in addition to sweetness, imparts many desirable characteristics to the product like body and texture. It is also a good preservative. Sucrose alternatives should naturally satisfy these requirements. Many types of sucrose alternatives are now available and with the help of
these, tailor made foods can be prepared so that consumers are not penalized with excessive calories. The main aim of the present study was to replace sugar in Indian sweets with sucrose alternatives, without affecting the
desirable quality attributes of these products. With this broad aim in view, the work was initiated on selected Indian sweets such as jamun, burfi, laddu and the results are presented in these studies.
 
Date 2004-08
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/276/1/Chethana.pdf
Chetana, R. (2004) Studies on the use of Sucrose Alternatives in Traditional Sweetmeats. PhD thesis, University of Mysore.