설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사

Abstract

In the present study, we substituted sugar with artificial sweeteners (erythritol, fracto-oligosaccharide, tagatose, erythritol with stevia (erythritol: stevia leaf extract = 90:10)) in custard pudding, and compared to the quality characteristics and sensory properties of custard puddings with various artificial sweeteners; these samples were designated as the control (prepared with sugar), EP(custard pudding with erythritol), FP(custard pudding with fracto-oligosaccharide), TP(custard pudding with tagatose), and ESP(custard pudding with erythritol with stevia). The moisture content and water holding capacity of custard pudding were the highest on FP at 77.76, 252.60 respectively. The pH of custard pudding was slightly different that the SP was the lowest at 5.78 and the TP was the highest at 6.47. The brix of custard pudding was the highest on SP and EP at 24.13. The turbidity of custard pudding was highest on FP at 3.49 and lowest on EP at 3.30. The L-value of custard pudding was the highest on FP (78.24) and the a-value of custard pudding was the highest on TP (−1.34). The b-value of custard pudding was the highest on FP (23.17). The hardness and gumminess were highest on EP and SP, FP, TP, ESP were similar. The cohesiveness, springiness and chewiness were highest on SP. Syneresis differs according to the type of sweeteners. The overall acceptability of the sensory properties revealed that FP was the highest. These results suggest that the addition of fracto-oligosaccaride instead of sugar is suitable for improving the consumer acceptability and quality of custard pudding.