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Supalak Kraithong. Development of sugar-free brownies using inulin, sucralose, and stevia. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2021.
Development of sugar-free brownies using inulin, sucralose, and stevia
Name: Natthakan Rungraeng
Organization :
Mae Fah Luang University. School of Agro-Industry, Mae Fah Luang University. Innovative Food Packaging and Biomaterials Unit
Email :
natthakan.run@mfu.ac.th
Organization :
Maejo University-Phrae Campus. Department of Food Technology
Name: Supalak Kraithong
Organization :
South China University of Technology. School of Food Science and Engineering
ThaSH:
Brownies
-- Health aspects
ThaSH:
Sweeteners
ThaSH:
Sugar substitutes
ThaSH:
Inulin
ThaSH:
Sucralose
ThaSH:
Stevia
Abstract:
This work was aimed at determining the effects of inulin level and baking
condition on the textural properties of sugar-free brownies and discovering the most
suitable low-caloric sweetener including ground stevia leaf, sucralose, and the mixture
of those for the brownies. In this study, the brownies were prepared by different inulin
levels (0, 62.5, and 125 g), baking times (20, 25, and 30 minutes), and temperatures
(170, 180, and 190 degrees). The results showed that 62.5 g of inulin, baking times at 20 and
25 minutes, and baking temperatures at 180 and 190 degrees gave brownie the similar
textural properties to a control sample. These conditions were selected for making the
brownie for further experiment. Afterwards, ground stevia leaf (10 g), sucralose (0.42
g), and the mixture of the sweeteners; 5 g of stevia and 0.21 g of sucralose were added
into the selected brownie formulas. The most suitable condition was the combination of
sucralose, inulin (62.5 g), with baking time of 25 minutes of and baking temperature of
180 degrees due to its highest consumer acceptability (6.10) (p<0.05). The findings of this
work can be further applied to develop various healthy food and bakery products in the
future.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2021
Modified:
2023-06-07
Issued:
2023-06-07
บทความ/Article
application/pdf
BibliograpyCitation :
In Thai Society for Biotechnology. Thai Society for Biotechnology and International Conference Online (TSB Online 2021) (pp.508-517). Bangkok : Thai Society for Biotechnology
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.020602 วินาที
Natthakan Rungraeng
| Title | Contributor | Type |
|---|---|---|
| Predictive Controlling Model for the Tapioca Starch Drying Process
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Natthakan Rungraeng;ณัฐกาญจน์ รุ่งเรือง | Warinthorn Songkasiri Suwit Siriwatanayotin วรินธร สงคศิริ สุวิช ศิริวัฒนโยธิน | วิทยานิพนธ์/Thesis |
| Development of sugar-free brownies using inulin, sucralose, and stevia
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Natthakan Rungraeng;Rarinthorn Thammakulkrajang;Supalak Kraithong | บทความ/Article |
Rarinthorn Thammakulkrajang
| Title | Contributor | Type |
|---|---|---|
| Development of sugar-free brownies using inulin, sucralose, and stevia
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Natthakan Rungraeng;Rarinthorn Thammakulkrajang;Supalak Kraithong | บทความ/Article |
Supalak Kraithong
| Title | Contributor | Type |
|---|---|---|
| Development of sugar-free brownies using inulin, sucralose, and stevia
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Natthakan Rungraeng;Rarinthorn Thammakulkrajang;Supalak Kraithong | บทความ/Article |