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The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy
The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.
Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of …