Author(s):
1. Nida Tasneem Khan:
Department of Food Science & Human Nutrition, KCW,Lahore,Pakistan
2. Mahnaz Nasir Khan:
Department of Food Science & Human Nutrition, KCW,Lahore,Pakistan
Abstract:
Desserts are an important component of Pakistani's daily meal, thus they cannot be ignored. The most desirable of all flavors is a sweet taste which affects our senses and often determines the acceptance or rejection of the food product. However, sugar having various effects on one's health needs to be consumed in appropriate amounts. The purpose of the study was to modify selected sweet dishes using natural sweeteners. The objectives of the study was to select and standardize some commonly consumed sweet dishes in Pakistan prepared using different natural sweeteners for their organoleptic and nutritional comparison. Fish bowl method was used for selection of sweeteners which included traditional sweetener (shaker), stevia and date paste. Whereas online survey was conducted to identify eight most commonly consumed sweet dishes while the base recipe for each dish was selected again using fish bowl method. The standardized recipes were than modified using the selected natural sweeteners and evaluated for their macronutrient content as well as their acceptability in term of organoleptic characteristic using a 5-point hedonic scale. The findings regarding comparison and acceptability of the sweeteners illustrated that there was a positive significant (p-value< 0.05) difference existed. Similarly, the nutrient analysis also showed a significant relationship between the sweeteners with a p-value of< 0.05. Dishes prepared with the natural sweeteners have a lower caloric content as compared to that prepared with regular sugar. Concluding replacement of table sugars with natural sweeteners in local sweet dishes is acceptable in term of nutritional as well as sensory parameter having appositive effect on health.
Page(s):
105-105
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Stevia
,
organoleptic properties
,
Date Paste
,
Natural Sweeteners
,
Shaker
References:
References are not available for this document.
Citations
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