THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES

<p>This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural non-nutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equ...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Adisak Akesowan, Anchan Choonhahirun
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	agar jelly healthy dessert monk fruit stevia sugar replacement Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/dc56f5d69ce64a3b967d4f030ed5a12d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:dc56f5d69ce64a3b967d4f030ed5a12d
record_format	dspace
spelling	oai:doaj.org-article:dc56f5d69ce64a3b967d4f030ed5a12d2021-12-01T14:01:06ZTHE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES2685-42792715-422X10.33512/fsj.v3i2.12404https://doaj.org/article/dc56f5d69ce64a3b967d4f030ed5a12d2021-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12404https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural non-nutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equivalent sucrose sweetness. The physical properties assessed on the total soluble solids, firmness, color, and syneresis. Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9-point hedonic scale. The more sugar replacement lowered the total soluble solids but increased the gel firmness (p<0.05) and the lightness (<em>L*</em>). The syneresis declined in reduced-sugar jellies with stevia and monk fruit against the whole sugar jellies. The stevia and monk fruit replacement affected agar jellies' taste and flavor attributes (p<0.05). Jellies with 50% and 75% sugar replacement, either stevia or monk fruit, were preferred over 25% and 100% replacement. The jelly with 50% stevia was the optimal formulation.</p>Adisak AkesowanAnchan ChoonhahirunDepartment of Food Technologyarticleagar jellyhealthy dessertmonk fruitsteviasugar replacementFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 2, Pp 93-100 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	agar jelly healthy dessert monk fruit stevia sugar replacement Food processing and manufacture TP368-456
spellingShingle	agar jelly healthy dessert monk fruit stevia sugar replacement Food processing and manufacture TP368-456 Adisak Akesowan Anchan Choonhahirun THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
description	<p>This study aimed to develop healthy agar jellies with low-sugar content, linking to a decreased risk for heart attack, diabetes, and other chronic diseases. Two natural non-nutritive sweeteners, stevia and monk fruit were studied at 25%, 50%, 75%, and 100% sugar replacement based on the equivalent sucrose sweetness. The physical properties assessed on the total soluble solids, firmness, color, and syneresis. Still, the sensory attributes on color, taste, flavor, texture, and overall acceptability was evaluated by a 9-point hedonic scale. The more sugar replacement lowered the total soluble solids but increased the gel firmness (p<0.05) and the lightness (<em>L*</em>). The syneresis declined in reduced-sugar jellies with stevia and monk fruit against the whole sugar jellies. The stevia and monk fruit replacement affected agar jellies' taste and flavor attributes (p<0.05). Jellies with 50% and 75% sugar replacement, either stevia or monk fruit, were preferred over 25% and 100% replacement. The jelly with 50% stevia was the optimal formulation.</p>
format	article
author	Adisak Akesowan Anchan Choonhahirun
author_facet	Adisak Akesowan Anchan Choonhahirun
author_sort	Adisak Akesowan
title	THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
title_short	THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
title_full	THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
title_fullStr	THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
title_full_unstemmed	THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES
title_sort	use of stevia and monk fruit sweeteners for sugar replacement in green tea agar jellies
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/dc56f5d69ce64a3b967d4f030ed5a12d
work_keys_str_mv	AT adisakakesowan theuseofsteviaandmonkfruitsweetenersforsugarreplacementingreenteaagarjellies AT anchanchoonhahirun theuseofsteviaandmonkfruitsweetenersforsugarreplacementingreenteaagarjellies AT adisakakesowan useofsteviaandmonkfruitsweetenersforsugarreplacementingreenteaagarjellies AT anchanchoonhahirun useofsteviaandmonkfruitsweetenersforsugarreplacementingreenteaagarjellies
_version_	1718405088084492288

THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES

Ejemplares similares