Open AccessUsing of maple syrup as an alternative to sucrose and whey in making healthy functional sherbet-ice
Author(s) -
O.J. Mohammed,
Sh.J. Mahmood
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).228
Subject(s) - maple , sugar , food science , chemistry , sucrose , botany , biology
The study was aimed to produce refreshing and healthy fat-free, low-calorie drinks byusing acid whey as a basic material resulting from making cheese as an alternative to milk.Sugar has been replaced partially or completely with maple syrup at 0, 35, 70 and 100%and the chemical and physical tests of both blends were conducted. The level resultsshowed a significant decrease in total solids, total sugars, viscosity, overrun, an increase inspecific weight, and ash. The control treatment showed higher melting resistance than therest of the treatments made with the replacement of sugar. Although the total acidity waslower than the comparison sample, the acidity of the maple syrup mixtures was observedto have significantly increased. The fat percentage was not affected by the addition ofmaple syrup and was not significant. Sensory evaluation showed that the 100% maplesyrup sample received the highest sensory rating score.