Effect of alternative sweeteners on egg-thickened mixtures

Thielen, Tanya F; McCOMBER, Diane R.; Cox, D. F.

doi:10.1016/0002-8223(93)91761-e

Cited by 2 publications

(4 citation statements)

References 6 publications

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“…Similarly, Thielen et al (1993) reported the same results. Custards made with half sucrose and half acesulfame-K, produced equally tender products.…”

Section: Tendernesssupporting

confidence: 67%

“…The research plan followed the methods and replication procedures recommended by other food science researchers (Bornstein et al 1993;Schmidt et al 1993;Thielen et al 1993).…”

Section: Research Problem and Planmentioning

confidence: 99%

“…This study employed standard complete block experimental design procedures using research techniques similar to those used by other food scientists (Akobundu et al 1988;McWilliams 1993;and Thielen et al 1993). In each of the trials, the first of the six products was the ''sucrose control'' model prepared according to standard ingredient ratios and methods.…”

Section: Experimental Designmentioning

confidence: 99%

“…Information is needed about various sweetener effects on tenderness, volume attainment, and water loss of baked products. Thielen et al (1993) stated that more research should be devoted to useful food applications because the results of scientific studies of sweeteners dispersed in water may bear little relationship to results found in an edible baked product. In this experiment, sugar content reduction was chosen as the focus for diet improvement.…”

Section: Introductionmentioning

confidence: 99%

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Laboratory Performance of Sweeteners

Soliah

Walter

Parks

1998

Journal of Nutrition in Recipe & Menu Development

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The purpose of this research was to study the laboratory performance of alternative sweeteners and their combination in three baked desserts (muffins, pound cakes, and cocoa cupcakes). The sweeteners which were studied and compared to sucrose were saccharin, cyclamate, aspartame, and acesulfame-K. Significant differences were found among the sweeteners for specific volume, surface area, and percent water loss. No significant differences were found for tenderness among any of the treatments. High intensity sweeteners have some useful properties, but their performance and their ability to consistently yield good products varies. [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-342-9678.

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“…Similarly, Thielen et al (1993) reported the same results. Custards made with half sucrose and half acesulfame-K, produced equally tender products.…”

Section: Tendernesssupporting

confidence: 67%

“…The research plan followed the methods and replication procedures recommended by other food science researchers (Bornstein et al 1993;Schmidt et al 1993;Thielen et al 1993).…”

Section: Research Problem and Planmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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