ブラマンジェのテクスチャーおよび嗜好性におよぼす低カロリー甘味料の影響

Abstract

The effects of adding 2-10% (w/w) low calorie sweeteners such as erythritol and hydrogenated maltose instead of sugars on texture and palatability of blanc mange were examined. The results obtained were as follows 1) The hardness of blanc mange with 8-10% sugars increased 1.6-1.8 times with no addition (0%), however with the addition of sweeteners, it increased 1.3-1.5 times. 2) Hardness and adhesiveness of blanc mange with sweetener was lower than that with sugars, while there was no difference in cohesiveness. 3) Evaluation for texture of blanc mange with erythritol was better than that with sugars using a sensory test. These results suggest that erythritol effects texture and palatability of blanc mange not only in sweetness but also softness