TAMER et al. (2010) Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

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Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

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CONTRIBUTORS:

	Author:	TAMER, Canan Ece
	Author:	İNCEDAYI, Bige
	Author:	YÖNEL, Sibel
	Author:	YONAK, Senem
	Author:	ÇOPUR, Ösman Utku

JOURNAL:

Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 76 - 80.

YEAR:

2010

PUB TYPE:

Journal Article

SUBJECT(S):

None

DISCIPLINE:

Plant Sciences

HTTP:

http://notulaebotanicae.ro/nbha/article/view/3557

LANGUAGE:

English

PUB ID:

103-480-204 (Last edited on 2010/06/21 08:52:18 GMT-6)

SPONSOR(S):

ABSTRACT:
The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products. The design included constraints to permit sweetener addition according to the limits of Turkish food legislation. Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated. According to the physical, chemical and sensory analyses it can be seen, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.

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