書誌事項
- タイトル別名
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- Comparison of the Physical Properties, Taste Preference and Effect on Blood Glucose Level between Pudding Sweetened by Sugar and Erythritol
- キノウセイ トウシツ カンミリョウ エリスリトール オ モチイタ プディング ノ セイジョウ シコウセイ ト ケットウチ エ ノ エイキョウ
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説明
The physical properties, taste preference and effect on blood glucose level were compared between pudding sweetened by sugar and erythritol.<br>The disturbing denaturation that occurred during heating was less with erythritol than with sugar, endowing the erythritol gel with greater rupture stress and greater elastic modulus than the sugar gel. The erythritol gel had a smaller rupture strain than the sugar gel, resulting in no significant difference in the sensory evaluation of texture between the pudding samples. There was no significant difference in the evaluated sweetness between the pudding samples, although the lighter yellow color of the erythritol pudding was a demerit. Eating the sugar pudding increased the blood glucose level, but eating the erythritol pudding did not. The erythritol pudding contained about 50% less energy than the sugar pudding.<br>These results suggest that the erythritol-sweetened pudding was suitable as a dietary sweet for diabetic patients.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 64 (4), 229-235, 2006
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206549052160
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- NII論文ID
- 130003667879
- 10019292014
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- NII書誌ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL書誌ID
- 8071908
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可