No abstract

A sensory panel of 11 judges determined the relative sweetness of lactose/glucose/galactose mixtures simulating hydrolyzed lactose syrups in a semi-model system similar to unflavored ice cream mix. The hydrolyzed syrups were evaluated at two levels of substitutions (25% and 50%) of the sucrose in the control mix, which contained 15% sucrose. A paired-comparison method was used, and the samples were served at 4.5 + 0.7"C. The equisweetness point was determined graphically. The data showed a synergistic sweetness effect. A small amount of lactose enhanced sweetness, e.g., less sucrose was needed for equisweetness when 25% of the sucrose was replaced with 70%-hydrolyzed lactose syrup than with lOO%hydrolyzed syrup.

No abstract

No abstract

No abstract