Journal of Food Processing & Technology

Dr, School of Urban Public Health, Hunter College, New York, 10035, USA

Biography

Dr. Khursheed Navder working as a School of Urban Public Health, Hunter College, New York, 10035, USA in the department of School of Urban Public Health. He has  interest in the field of Food process engineering, food technology, Biochemistry, Food Chemistry and has published articles entitled Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies . He is from USA.

Publications

• Research Article   
  Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies
  Author(s): Karen F Bukolt, Nicole Ramirez, Andrea Saenz, Kaiwan Mirza, Sikha Bhaduri and Khursheed Navder*
  
  This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and .. View more»
  

  DOI: 10.35248/2157-7110.19.10.804

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