Impact of Xylitol on Physicochemical and Sensory Parameters of Rusks
نویسندگان
چکیده
Rusks are mostly used at breakfast in Asian countries like India and Pakistan. Effect of replacement of xylitol on physicochemical and sensory parameters of rusks at various levels of sugar replacement from 0100% was studied. Physicochemical and sensory characteristics were studied at storage intervals of 0, 10, 20 and 30 days to find out the best treatment for mass production. The moisture content was increased significantly while storage affects non-significantly fat, ash, protein, fiber and NFE contents. Physical analysis showed that hardness was the highest in 100% sucrose containing rusks which decreased significantly with the increase in xylitol. Fracturability increased from 100% sucrose to 100% xylitol revealing that rusks with 100% sucrose are crunchier. Color increased significantly with increasing xylitol, water activity values decreased with an increase of xylitol in rusks. Sensory evaluation revealed that T2 (50% sucrose and 50% xylitol) got the highest score for fresh rusks at 0 day that gradually decreased with the storage but remained the highest.
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