Development of a non-commercial sugar-free barbecue sauce
作者： FADI Aramouni , Thomas Herald , M Abu Ghoush
关键词:
摘要: The challenge has always been to be able manufacture a sugar free sauce. A basic barbecue sauce formulation was used make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial sensory properties were evaluate the product quality. Total Aerobic Plate Count below detectable limits before after incubation period for all 6 products. Soluble Solids, water activity pH −before incubation− control significantly different from treatments. Descriptive analysis prepared products showed that SU treatment (2.0% Starch+ 0.3% Sucralose) exhibited best in determined compare other One preparation more viscous than control. This study will help producers formulating new healthy with closely comparable containing formula.
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