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Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)
Other Title(s)
تأثير استبدال السكر بعجينة التمر و الدبس على الملمس و الجودة الحسية للحلوى الهندية التقليدية (كيساري)
Joint Authors
Kumar, Chandini S.
al-Attabi, Zahir H.
Source
Agricultural and Marine Sciences : Research Journal
Issue
Vol. 22, Issue 1 (31 Dec. 2017), pp.67-74, 8 p.
Publisher
Sultan Qaboos University College of Agricultural and Marine Sciences
Publication Date
2017-12-31
Country of Publication
Oman
No. of Pages
8
Main Subjects
Abstract EN
In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.
The hardness of date syrup kesari was higher than that of date paste kesari.
However, there were no differences in hardness among various levels of replacement.
There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari.
The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately) in all sensory attributes.
Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes.
Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup) as their first choice.
American Psychological Association (APA)
Kumar, Chandini S.& Annamalai, Manickavasagan& al-Attabi, Zahir H.. 2017. Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert). Agricultural and Marine Sciences : Research Journal،Vol. 22, no. 1, pp.67-74.
https://search.emarefa.net/detail/BIM-798764
Modern Language Association (MLA)
Kumar, Chandini S.…[et al.]. Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert). Agricultural and Marine Sciences : Research Journal Vol. 22, no. 1 (2017), pp.67-74.
https://search.emarefa.net/detail/BIM-798764
American Medical Association (AMA)
Kumar, Chandini S.& Annamalai, Manickavasagan& al-Attabi, Zahir H.. Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert). Agricultural and Marine Sciences : Research Journal. 2017. Vol. 22, no. 1, pp.67-74.
https://search.emarefa.net/detail/BIM-798764
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 73-74
Record ID
BIM-798764