| Title |
Effect of partial replacement of sugar with stevia on the quality of kulfi
|
|---|---|
| Published in |
Journal of Food Science and Technology, February 2012
|
| DOI | 10.1007/s13197-012-0655-6 |
| Pubmed ID | |
| Authors |
Apurba Giri, H. G. Ramachandra Rao, Ramesh V. |
| Abstract |
Stevia is a natural sweetener obtained from the leaf of Stevia rebaudiana plant. Its refined extract powder is 130-300 times sweeter than sucrose. Besides, it prevents diabetes, decreases weight, prevents tooth decay, increases digestion etc. Dietetic kulfi was produced, in which 50, 60 and 70% sugar was replaced with 0.05, 0.06 and 0.07% refined stevia extract powder respectively. At higher levels of sugar replacement there was a significant decrease in specific gravity, melting rate, carbohydrate percentage and total calorie content and a significant increase in freezing point, hardness and fat, protein, ash and moisture percentage. Kulfi prepared by replacing half the sugar content with stevia was adjudged on par with the control in sensory characteristics. Above 50% sugar replacement resulted in bitterness, lack of brownish appearance and presence of icy texture. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 79 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Colombia | 1 | 1% |
| Brazil | 1 | 1% |
| Unknown | 77 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 18 | 23% |
| Student > Master | 11 | 14% |
| Researcher | 11 | 14% |
| Unspecified | 4 | 5% |
| Student > Ph. D. Student | 3 | 4% |
| Other | 7 | 9% |
| Unknown | 25 | 32% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 23% |
| Engineering | 7 | 9% |
| Medicine and Dentistry | 5 | 6% |
| Nursing and Health Professions | 4 | 5% |
| Unspecified | 4 | 5% |
| Other | 14 | 18% |
| Unknown | 27 | 34% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 September 2014.
All research outputs
#18,378,085
of 22,763,032 outputs
Outputs from Journal of Food Science and Technology
#907
of 1,436 outputs
Outputs of similar age
#121,032
of 155,765 outputs
Outputs of similar age from Journal of Food Science and Technology
#20
of 26 outputs
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