Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes

European Food Research and Technology

Volumn 220, Issue 2, 2005, Pages 136-141

  Chetana, Ramakrishna ^a   Srinivasa, Ponnachanna Chengappa ^a   Yella Reddy, Sunki Reddy ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Milk burfi; Moisture sorption; Sorbitol; Sugar substitutes; Traditional Indian sweet

Indexed keywords

ALCOHOLS; FLAVORS; ISOTHERMS; MOISTURE; SORPTION; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

MILK BURFI; MOISTURE SORPTIONS; SORBITOL; TRADITIONAL INDIAN SWEET;

DAIRY PRODUCTS;

EID: 17444404604     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1007-1     Document Type: Article

References (34)

1. Kilcast D (1999) Food Ingredients Anal Int 21:27-33
2. Wright N (1990) Manuf Confect 70:65-69
3. Sen DP, Ramanna BR (1979) Proceedings of the Symposium on The Status and Prospects of the Confectionery Industry in India. Mysore, India, pp 78-83
4. Arya SS (1990) Indian Food Packer 44:17-38
5. Hariharakrishnan PS (1979) Proceedings of the Symposium on the Status and Prospects of the Confectionery Industry in India. Mysore, India, pp 104-107
6. Labuza TP, Tannebaum SR, Karel M (1970) Food Technol 24:543-550
7. Mizrahi S, Karel MJ (1977) J Food Process Preserv 1:234-255
8. Venkatesh KVL, Dhanraj S, Mahadeviah B, Anandaswamy B, Govindrajan VS, Sen DP (1984) J Food Sci Technol (India) 21:167-171
9. Biradar US, Dev DK, Ingle UM (1985) J Food Sci Technol (India) 50:51-55
10. Rao TSS, Reddy TM, Jayaraman KS (1993) J Food Sci Technol (India) 30:462-464
11. Ramanna BR, Bhat KK, Mahadeviah B, Dwarkanath CT, Dhanraj S, Potty VH, Sen DP (1983) J Food Sci Technol (India) 20:67-71
12. Chakraborti S, Bisht HC, Agarwal MB, Saha NK (1980) J Food Sci Technol (India) 22:258-262
13. Venkatesh KVL, Mahadeviah B, Dhanraj S, Mahadeviah M, Ananthakrishna SM, Anandaswamy B, Govindrajan VS, Sen DP (1983) J Food Sci Technol (India) 20:209-213
14. Saxena AK, Kulkarni SG, Mannan JK, Berry SK, Beerh OP (1991) J Food Sci Technol (India) 28:352-355
15. Sharma GK, Madhura CV, Arya SS (1992) J Food Sci Technol (India) 29:289-292
16. Thakur BR, Arya SS (1990) J Food Sci Technol (India) 27:76-81
17. Rao TSS, Kaverappa NM, Reddy TH, Jayaraman KS (1990) J Food Sci Technol (India) 27:355-358, 359-361
18. Bera MB, Das H, Mukherjee RK (1990) Lebesm Wiss Technol 23:221-225
19. Van den Berg (1984) Description of water activity of foods for engineering purposes by means of the GAB model of sorption. In: BM Mckenna (ed) Engineering and food. Elsevier, London, pp 311-321
20. Wolf W, Speiss WEL, Jung G, Weisser H, Bizot H, Duckworth RB (1984) Food Eng 3:51-73
21. Labuza TP, Kaanane A, Chen JY (1985) J Food Sci 50:385-391
22. AOAC (1995) Official methods of analysis, 17th edn. Methods 96919 and 92504. Association of Official Analytical Chemists, Washington DC
23. Labuza TP (1968) Food Technol 22:263-272
24. Caurie MJ (1970) J Food Technol 5:301-307
25. Chirife J, Iglesias HA (1978) J Food Technol 13:159-174
26. Weisser H (1985) Influence of temperature on sorption equilibria. In: Simatos D, Multon JL (eds) Properties of water in foods. Martinus Nijhoff, Dordrecht, pp 95-118
27. Hossain SK, Pal PK, Sarkar PK, Patil GR (2002) Nahrung 463:136-140
28. Agarwal KK, Clary BL (1971) J Food Sci 36:919-924
29. Sawhney IK, Patil GR, Kumar B (1991) Lebensm Wiss Technol 24:6-8
30. Sawhney IK, Kumar B, Patil GR (1991) J Dairy Res 58:329-355
31. Bandyopadhyay P, Das H, Sharma GP (1987) J Food Sci Technol (India) 24:6-11
32. Patil GR, Singh S (1998) J Food Sci Technol (India) 35:236-241
33. Bizot, H (1983) Using the Gab model to construct sorption isotherms. In: Jowitt R, Escher F, Hallstrom B, Meffert HFT, Speiss WEL, Vos G (eds) Physical properties of foods, Applied Science, London, pp 27-41
34. Caurie M, Lee TC, Salmon M, Chechester CO (1976) J Food Sci 41:448