Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

  • Canan Ece TAMER Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle, Bursa, Turkey
  • Bige İNCEDAYI Department of Food Engineering, Faculty of Agriculture, University of Uludag, Bursa
  • Sibel PARSEKER YÖNEL Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle, Bursa, Turkey
  • Senem YONAK Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle, Bursa, Turkey
  • Ömer Utku ÇOPUR Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059 Gorukle, Bursa, Turkey

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 not 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, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.

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Published
2010-06-15
How to Cite
TAMER, C. E., İNCEDAYI, B., PARSEKER YÖNEL, S., YONAK, S., & ÇOPUR, Ömer U. (2010). Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 76-80. https://doi.org/10.15835/nbha3813557
Section
Research Articles

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