Abstract
This study explored physical and sensory properties of light celery mayonnaises which replaced for sugar with erythritolsucralose at different levels (0, 25, 50, 75 and 100%). There was a significant increase (p<0.05) in pH, but decrease (p<0.05) in viscosity and firmness as the level of erythritolsucralose replacement was increased. All reducedsugar mayonnaises would become more light but less green and yellow than that of the control. Erythritolsucralose replacement had a significant effect(p<0.05) on all sensory attributes, except for colour, of light mayonnaises with respect to the control. The sweetness score was significantly lowered (p<0.05) in light celery mayonnaises with higher 50% erythritolsucralose replacement. The optimum level of 50% erythritolsucralose can be used in the light celery mayonnaise to obtain acceptable sensory quality with respect to the control.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
