Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23388
Title: Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert
Authors: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0002-6947-2167
Tamer, Canan Ece
İncedayı, Bige
Parseker Yönel, Sibel
Suna, Senem
Çopur, Ömer Utku
AAG-8277-2021
AAG-8336-2021
AAQ-8178-2020
AAG-8503-2021
AAG-8241-2021
8228159500
25632341200
36144472800
55512747500
8228159600
Keywords: Sweeteners
Aspartame
Acesulfam K
Pumpkin dessert
Cucurbita-moschata
Osmotic-dehydration
Ascorbic-acid
Carotenoids
Formulation
Vegetables
Storage
Color
Plant sciences
Issue Date: 2010
Publisher: Univ Agr Scİ & Veterinary Med Cluj
Citation: Tamer, C. E. vd. (2010). "Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert". Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 76-80.
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 nor 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 that, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.
URI: https://www.notulaebotanicae.ro/index.php/nbha/article/view/3557
http://hdl.handle.net/11452/23388
ISSN: 0255-965X
Appears in Collections:Scopus
Web of Science

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