TY - JOUR AU - TAMER, Canan Ece AU - İNCEDAYI, Bige AU - PARSEKER YÖNEL, Sibel AU - YONAK, Senem AU - ÇOPUR, Ömer Utku PY - 2010/06/15 Y2 - 2024/03/28 TI - Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert JF - Notulae Botanicae Horti Agrobotanici Cluj-Napoca JA - Not Bot Horti Agrobo VL - 38 IS - 1 SE - Research Articles DO - 10.15835/nbha3813557 UR - https://notulaebotanicae.ro/index.php/nbha/article/view/3557 SP - 76-80 AB - 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. ER -