Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update lifestyle dietary patterns has become necessary stay risk-free. Replacement sucrose with natural sweeteners traditional is one way dealing consequences high consumption. This study tries understand change sensory characteristics selective on replacement like Agave syrup Stevia.Objectives:In this observatory study, (Gulab Jamun, Jalebi, Motichoor Ladoo) are observed after sweeteners.Methods:In order examine flavour appearance selected sweets, substituted agave stevia. Product namely appearance, flavour, colour, odour, aftertaste, overall acceptability standardized compared control samples prepared sucrose.Results: Results using 9-point hedonic scale conclude that out two sugars used as a substitute for sucrose, stevia showed better Gulab Jamun (84%) Ladoo (59%), but not Jalebi (30%). paired comparison test substituting had an undesirable effect taste, mouthfeel while Stevia detrimental taste only.Conclusion:The results initial understanding context better-suited Jamun.Keywords: Natural sweeteners, Sucrose replacement, Sensory evaluation, new product development, syrup,