2021-12-202021-12-202010Tamer, C. E. vd. (2010). "Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert". Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 76-80.0255-965Xhttps://www.notulaebotanicae.ro/index.php/nbha/article/view/3557http://hdl.handle.net/11452/23388The 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.eninfo:eu-repo/semantics/openAccessSweetenersAspartameAcesulfam KPumpkin dessertCucurbita-moschataOsmotic-dehydrationAscorbic-acidCarotenoidsFormulationVegetablesStorageColorPlant sciencesArticle0002795278000142-s2.0-779540441227680381Plant sciencesTrichlorosucrose; Neotame; Sweetness