Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

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...

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Bibliographic Details
Main Authors: Annamalai Manickvasagan, Chandini S Kumar, Zaher H Al-Attabi
Format: Article
Language:English
Published: Sultan Qaboos University 2018-01-01
Series:Journal of Agricultural and Marine Sciences
Subjects:
date paste
date syrup
texture
sweetness
colour
kesari
Online Access:https://journals.squ.edu.om/index.php/jams/article/view/2328

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