Effect of sugar replacers on sensory attributes, biochemical changes and shelf-life of shrikhand

Journal of Food Science and Technology

Volumn 42, Issue 2, 2005, Pages 199-202

  Singh, Raghvendra ^a   Jha, Y K ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Biochemical characteristics; Buffalo milk; Chakka; Microbial characteristics; Raftilose; Sensory evaluation; Shrikhand; YH culture

Indexed keywords

BIOCHEMISTRY; CELL CULTURE; FLAVORS; MICROORGANISMS; SUGARS; TEXTURES;

BIOCHEMICAL CHARACTERISTICS; BUFFALO MILK; CHAKKA; MICROBIAL CHARACTERISTICS; RAFTILOSE; SENSORY EVALUATION; SHRIKHAND; YH CULTURE;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS DELBRUCKII; STREPTOCOCCUS;

EID: 21244448454     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. BIS 1964.18:584-1964. Methods of Sampling and Test for Oils and Fats. Part I. Bureau of Indian Standards, New Delhi
2. Chudy S, Pikul J 2002. Characteristics of ice cream with fat and sugar replacers. Zywnosc 9(3):18-26
3. Coussement P 1995. Probiotic products with oligofructose and inulin. ZFL Int Z Lebensm Technol, Market Verpack Analyt 46(10):23-24
4. Coussement P 1998. No sweetness. All light. Dairy Ind Int 63(1):37
5. De S 1997. Outline of Dairy Technology. Oxford University Press, Delhi. p 537
6. Frank A 1997. Oligofructose: An ingredient without equal in fruit preparations and milk products. Lebensmittelind Milchwirtschaft 118:414-416
7. Hirayama M, Nishizawa K, Hidaka H, Fuchs A 1993. Production and characteristics of fructo-oligosaccharides. Proceedings of International Congress on Food and Non-food Applications of Inulin and Inulin-Containing Crops, Wageningen, The Netherlands. 17-21 February, p 347-353
8. Keating KR, White CH 1990. Effect of alternative sweeteners in plain and fruit flavoured yoghurts. J Dairy Sci 73:54
9. rd edn. Edward Brothers, Michigan
10. Lotz A, Bagley L 1991. Market opportunity for reduced calorie confectionery. Confect Prod 57:656-657
11. Maia GA, Ritter UG, Figueiredo RWD. Oliveira GSFD, Gaspar Jr JC, Monterio JCS, De Digueiredo RW, De Oliveira GSF 2003. Preparation and evaluation of low caloric drink based on acerola. Rev Cien Agron 34:233-240
12. Patel RS, Kanawjia SK, Singh S 1993. Effect of various storage temperatures on sensory and chemical characteristics of chakka. Indian J Dairy Sci 46:166-170
13. Sinbert G 1987. Sugars, sugar replacers, sweeteners, Physiological effects. Getreide Mehl Brot 41:22-26
14. Soete JD 1995. Inulin and oligofructose-taste and texture improvement using Chikori. Lebensmitteltechnik 27(7/8):39-40
15. Uemura H, Yamada M, Toba H, Itoh T 1993. Viscometer properties of fermented milk products by ropy Lactobacillus delbruckii var. bulgaricus strain. Animal Sci Technol 64:288-294