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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 12 (2022): December 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study
	


	
	
		

							
					Authors

						
							
								Rizwan Yargatti
							
																																		
	
							
								Arti Muley
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i12.1042
						
					
				
			

						
										
					Abstract

					Background:   Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.
Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.
Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.
Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.
Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.

Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia

				
			
			

						
																										
						
		


		

						
										
					
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																			2022-12-23
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 12 (2022): December 2022
								
							

						
					
											
							
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