18F-31 |
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V. Campbell, C. W. Seo, S. A. IBRAHIM, T. Broughton, W. M. Brown, Jr., and J. Holley. Food Science and Nutrition Program, North Carolina A&T State Univ., Dept. of Human Environment and Family Sciences, 171 Carver Hall, Greensboro, NC 27411 The increase in diabetes and obesity has increased interest in sugar-free/low-calorie food products. Therefore, the need for new product development such as a sugar-free doughnut would be of great demand. These products give consumers more variety in the choices in desserts and low-calorie products. The objective of this project was to study the sensory evaluation and acceptability of doughnuts made with different types of sugar alcohols. Doughnuts were purchased unglazed from a local store. The glaze was prepared using skim milk, milk powder, lemon juice, and one of the following sugar replacements: lacitol, Sweet-n-Low, and xylitol. Regular glazed doughnuts were used as control. A total of 60 untrained panelists (40 females and 20 males) 19 to 55 years old participated in a consumer study to evaluate the appearance, sweetness, taste, texture, and overall acceptability of the sugar-free doughnuts using a 5-point hedonic scale. Our results indicated that samples made with xylitol were highly accepted on sweetness and taste when compared to control samples. The overall acceptability for doughnuts made with xylitol averaged 4.2 in a 5-point hedonic scale. Samples made with Sweet-n-Low were highly accepted on texture, but the taste was described as too sweet. Samples made with lacitol received moderate acceptance with respect to sweetness and taste. The texture of the glazed doughnut made with lacitol was shown to be too thin, but overall was considered acceptable. Our results suggest that acceptable sugar-free doughnuts could be made with different sugar replacements.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |