Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert
Canan Ece Tamer, Bige İncedayı, Sibel Parseker Yönel, Senem YONAK, Ömer Utku Çopur
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
pumpkin desserts investigated physical and chemical properties
“Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated.”
pumpkin dessert reduced sugar concentration
“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 re...”
low calorie pumpkin dessert can be consumed by diabetics and overweight people
“As a result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products.”