Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)
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...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sultan Qaboos University
2018-01-01
|
| Series: | Journal of Agricultural and Marine Sciences |
| Subjects: | |
| Online Access: | https://journals.squ.edu.om/index.php/jams/article/view/2328 |