Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)

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Annamalai Manickvasagan; Chandini S Kumar; Zaher H Al-Attabi;

In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were... View more
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