Quality of Light Celery Mayonnaises with Erythritol-sucralose Replacement

Authors

  • Anchan Choonhahirun Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Bangkok, Thailand
  • Adisak Akesowan Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce, Bangkok, Thailand

DOI:

https://doi.org/10.3923/pjn.2011.71.75

Keywords:

Erythritol, low-calorie sweetener, mayonnaise, sucralose, sugar replacement

Abstract

This study explored physical and sensory properties of light celery mayonnaises which replaced for sugar with erythritol-sucralose 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 erythritol-sucralose replacement was increased. All reduced-sugar mayonnaises would become more light but less green and yellow than that of the control. Erythritol-sucralose 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% erythritol-sucralose replacement. The optimum level of 50% erythritol-sucralose can be used in the light celery mayonnaise to obtain acceptable sensory quality with respect to the control.

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Published

15.12.2010

Issue

Vol. 10 No. 1 (2011)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Choonhahirun A, Akesowan A. Quality of Light Celery Mayonnaises with Erythritol-sucralose Replacement. Pak. J. Nutr. [Internet]. 2010 Dec. 15 [cited 2025 Jul. 27];10(1):71–75. Available from: https://pjnonline.org/pjn/article/view/1363