Abstract
There has always been a challenge in manufacturing a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory properties were used to evaluate the product quality. Total Aerobic Plate Count was below detectable limits before and after the incubation period for all 6 products. Total Soluble Solids, water activity and pH ?before and after incubation? of the control were significantly different from all 5 sugar-free treatments. Descriptive sensory analysis of prepared products showed that SU treatment (2.0% Starch+ 0.3% Sucralose) exhibited the best in all the sensory properties that were determined compared to all other treatments. One sugar free preparation was significantly more viscous than the control. This study will help producers in formulating a new a sugar free healthy barbecue sauce with properties closely comparable to a sugar containing control formula.
Highlights
Barbecue sauce was not invented in America and its origins are not known
Barbecue Sauce Ingredients and Preparation The ingredients used in all barbecue sauce formulations were Xanthan gum: Colloides Naturals, Inc., (Bridgewater, NJ); Modified Food Starch: Cerestar USA(Hammond, IN); Acesulfame Potassium: American International Foods, Inc (Grand Rapids, MI); Sucralose: McNeil Specialty Products Co. (New Brunswick, NJ); Brown Sugar : Kroger's Brand; Artificial Color: Chr
Total soluble solids The absence of sugar in the sugar free treatments resulted in a 65% reduction in solid content when compared to the control formula (Table 2)
Summary
Barbecue sauce was not invented in America and its origins are not known. In the United-States, barbecue -or BBQ- originated in the late 1800's during Western cattle drives. There are four major types of barbecue sauce: Kansas City, North Carolina, Memphis, and Texas-style (Raichlen, 1998). They differ in terms of thickness and taste that goes best with the type and/or cut of meat. These barbecue sauces are sweet and contain a significant amount of sugars in the form of high fructose corn syrup, sugar, honey, molasses, etc. Some brand name barbecue sauces contain up to 50% sugar in their formulations. The calories contributed by these sugars do not mitigate some of Received 20 September 2012; Revised 25 November 2012; Accepted 28 November 2012; Published Online 01 May 2013
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