Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert

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dc.contributor.buuauthorTamer, Canan Ece
dc.contributor.buuauthorİncedayı, Bige
dc.contributor.buuauthorParseker Yönel, Sibel
dc.contributor.buuauthorSuna, Senem
dc.contributor.buuauthorÇopur, Ömer Utku
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-6947-2167tr_TR
dc.contributor.researcheridAAG-8277-2021tr_TR
dc.contributor.researcheridAAG-8336-2021tr_TR
dc.contributor.researcheridAAQ-8178-2020tr_TR
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.contributor.researcheridAAG-8241-2021tr_TR
dc.contributor.scopusid8228159500tr_TR
dc.contributor.scopusid25632341200tr_TR
dc.contributor.scopusid36144472800tr_TR
dc.contributor.scopusid55512747500tr_TR
dc.contributor.scopusid8228159600tr_TR
dc.date.accessioned2021-12-20T07:15:43Z
dc.date.available2021-12-20T07:15:43Z
dc.date.issued2010
dc.description.abstractThe aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed by diabetics and overweight people who do nor prefer high calorie products. The design included constraints to permit sweetener addition according to the. limits of Turkish food legislation. Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated. According to the physical, chemical and sensory analyses it can be seen that, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.en_US
dc.identifier.citationTamer, C. E. vd. (2010). "Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert". Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 76-80.en_US
dc.identifier.endpage80tr_TR
dc.identifier.issn0255-965X
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-77954044122tr_TR
dc.identifier.startpage76tr_TR
dc.identifier.urihttps://www.notulaebotanicae.ro/index.php/nbha/article/view/3557
dc.identifier.urihttp://hdl.handle.net/11452/23388
dc.identifier.volume38tr_TR
dc.identifier.wos000279527800014tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherUniv Agr Scİ & Veterinary Med Clujen_US
dc.relation.journalNotulae Botanicae Horti Agrobotanici Cluj-Napocaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSweetenersen_US
dc.subjectAspartameen_US
dc.subjectAcesulfam Ken_US
dc.subjectPumpkin desserten_US
dc.subjectCucurbita-moschataen_US
dc.subjectOsmotic-dehydrationen_US
dc.subjectAscorbic-aciden_US
dc.subjectCarotenoidsen_US
dc.subjectFormulationen_US
dc.subjectVegetablesen_US
dc.subjectStorageen_US
dc.subjectColoren_US
dc.subjectPlant sciencesen_US
dc.subject.scopusTrichlorosucrose; Neotame; Sweetnessen_US
dc.subject.wosPlant sciencesen_US
dc.titleEvaluation of several Quality Criteria of Low Calorie Pumpkin Desserten_US
dc.typeArticle
dc.wos.quartileQ4en_US

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