Citation
Mahmood Sh. J., . and Mohammed O. J., . Using of maple syrup as an alternative to sucrose and whey in making healthy. pp. 269-273. ISSN 2550-2166
Abstract
The study was aimed to produce refreshing and healthy fat-free low-calorie drinks by using acid whey as a basic material resulting from making cheese as an alternative to milk. Sugar has been replaced partially or completely with maple syrup at 0 35 70 and 100 and the chemical and physical tests of both blends were conducted. The level results showed a significant decrease in total solids total sugars viscosity overrun an increase in specific weight and ash. The control treatment showed higher melting resistance than the rest of the treatments made with the replacement of sugar. Although the total acidity was lower than the comparison sample the acidity of the maple syrup mixtures was observed to have significantly increased. The fat percentage was not affected by the addition of maple syrup and was not significant. Sensory evaluation showed that the 100 maple syrup sample received the highest sensory rating score.
Download File
Full text available from:
Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...
|
Abstract
The study was aimed to produce refreshing and healthy fat-free low-calorie drinks by using acid whey as a basic material resulting from making cheese as an alternative to milk. Sugar has been replaced partially or completely with maple syrup at 0 35 70 and 100 and the chemical and physical tests of both blends were conducted. The level results showed a significant decrease in total solids total sugars viscosity overrun an increase in specific weight and ash. The control treatment showed higher melting resistance than the rest of the treatments made with the replacement of sugar. Although the total acidity was lower than the comparison sample the acidity of the maple syrup mixtures was observed to have significantly increased. The fat percentage was not affected by the addition of maple syrup and was not significant. Sensory evaluation showed that the 100 maple syrup sample received the highest sensory rating score.
Additional Metadata
Item Type: | Article |
---|---|
AGROVOC Term: | Maple syrup |
AGROVOC Term: | Artificial sweeteners |
AGROVOC Term: | Sucrose |
AGROVOC Term: | Whey |
AGROVOC Term: | Health foods |
AGROVOC Term: | Sensory evaluation |
AGROVOC Term: | Statistical analysis |
AGROVOC Term: | Product development |
AGROVOC Term: | Product quality |
Depositing User: | Mr. AFANDI ABDUL MALEK |
Last Modified: | 24 Apr 2025 00:55 |
URI: | http://webagris.upm.edu.my/id/eprint/10787 |
Actions (login required)
![]() |
View Item |