Effect of alternative sweeteners on egg-thickened mixtures

Abstract

Baked custards are popular desserts that are thickened with egg and sweetened with sucrose. When consumers are facing diet-related diseases, such as diabetes, custards may be omitted from the diet even though there are alternative sweeteners to sucrose. The lack of information about the physical and sensory effects of alternative sweeteners in cooked products may limit the use of such products by consumers. Little has been published concerning the effects of alternative sweeteners on actual food products rather than in model systems or in water ( 1. Redlinger PA Setser CS Sensory quality of selected sweeteners: aqueous and lipid model systems. J Food Sci. 1987; 52: 451-454 Google Scholar , 2. Redlinger PA Setser CS Sensory quality of selected sweeteners: unbaked and baked flour doughs. J Food Sci. 1987; 52: 1391-1392 Google Scholar Redlinger PA Setser CS Sensory quality of selected sweeteners: unbaked and baked flour doughs. J Food Sci. 1987; 52: 1413 Google Scholar , 3. Wiet SG Beyts PK Sensory characteristics of sucralose and other high intensity sweeteners. J Food Sci. 1992; 57: 1014-1019 Google Scholar , 4. Ott DB Edwards CL Palmer SJ Perceived taste intensity and duration of nutritive and non-nutritive sweeteners in water using time-intensity (T-1) evaluations. J Food Sci. 1991; 56: 535-542 Google Scholar ).