Studies on the development of low calorie dairy food products using Fruline and Stevia sweetener [electronic resource].

Includes references.

Jerusalem artichokes (J.A.), (Helianthus tuberosus) as a source of fruline and oligofructose were used as fat replaces in processed spread cheddar cheese. Also it is used as dietary fiber with stevia sweetener as sugar replaces in low calorie prebiotic milk-juice drink product. Physico-chemical and sensory evaluation were performed to investigate the effect of replacement on the quality of the final products and during storage period. Processed spread chedder cheese was prepared by blending natural cheese of different types with J.A. paste using four different concentrations. The cheese products showed lower fat content and higher moisture content when increasing J.A. concentration. Replacing 35% cream and 50% cheddar cheese with J.A. paste had no effect in organoleptic properties. Low caloric milk juice drink (exotic and peach) were prepared by replacing 50% of sugar with stevia sweetener and addition of J.A. paste for increasing dietary fiber as a prebiotic drink.The total sugar content of all treatments decreased, while, inulin and protein increased than control samples. Use of stevia sweetener 50% as sugar replaces and addition of 50% J.A. paste as dietary fiber had no significant effect on organoleptic properties, but improved the scores of flavor for drinks. Fat and carbohydrate replacement with J.A. inulin, oligofructose and stevia sweetener offers the advantage of not compromising on taste and texture while delivering nutritionally enhanced products

Summary in Arabic.

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