Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 12 (2022): December 2022 / 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 Downloads [Abstract] [Full Article] Published 2022-12-23 Issue Vol. 12 No. 12 (2022): December 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com