@article{Manickvasagan_Kumar_Al-Attabi_2018, title={Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)}, volume={22}, url={https://journals.squ.edu.om/index.php/jams/article/view/2328}, abstractNote={<p class="p1">In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined.<span class="Apple-converted-space">  </span>The hardness of date syrup kesari was higher than that of date paste kesari. However, there were no differences in hardness among various levels of replacement.<span class="Apple-converted-space">  </span>There were no differences between syrup vs paste products or among various levels of replacements in cohesiveness, springiness, gumminess, adhesiveness and chewiness of kesari.<span class="Apple-converted-space">  </span>The developed kesari scored 5.5 to 7.5 on a 9 level hedonic scale (like slightly-like moderately) in all sensory attributes.<span class="Apple-converted-space">  </span>Replacement of sugar at 75% and 100% levels, significantly lowered the scores for most of the sensory attributes.<span class="Apple-converted-space">  </span>Around 50% of the panellist in informed sensory, selected 50% replaced products (paste or syrup) as their first choice.</p>}, number={1}, journal={Journal of Agricultural and Marine Sciences [JAMS]}, author={Manickvasagan, Annamalai and Kumar, Chandini S and Al-Attabi, Zaher H}, year={2018}, month={Jan.}, pages={67–74} }