The effect of sweeteners and milk type on the archeological properties of reduced calorie salep drink

Abstract

The aim of the study was, to determine effects of sweeteners and milk type on the rheological and sensorial properties of reduced calorie salep drink. In addition to sugar, three different sweeteners; aspartame, saccharine and cyclamate as well as three different milk types; full-fat, low-fat and non-fat; were used for sample preparation. The rheological characterization of samples was described by power-law model. Rheological data revealed that salep samples showed pseudoplastic behavior hence, apparent viscosity decreased with increasing shear rate. The apparent viscosity of sample with sugar and whole milk was 243 mPas at the shear rate of 1 s-1, and decreased to 36 mPas at 55 s-1 and 27 mPas at 100 s-1. While the effect of milk type was significant, that of sweetener type was not significant on apparent viscosity. Statistical results indicated that sweetener type had a significant effect on consistency coefficient. The average consistency coefficient of sample with sugar was 232.64 mPasn, that was 236.89, 261.54 and 249.64 mPasn for saccharine, cyclamate and aspartame, respectively. As rheological properties are generally considered, there was not statistically significant difference between the results of samples with sugar and saccharine. According to the sensorial analysis, salep prepared with saccharine and low-fat milk was the most preferred low-calorie sample. In conclusion, salep prepared with saccharine and low-fat milk was the most suitable formulation for low-calorie salep preparation. Key words: Rheology, artifical sweeteners, low-calorie, power-law model, salep drink.