Thejaswini M.L, B. V Venkateshaiah and Arun kumar H
The increasing trend towards obesity, and its associated risks, provides incentive and opportunity for the food industry to develop foods that are reduced in calories. The goal to produce low-calorie foods that meet consumer expectations is a major market opportunity today. In this perspective several new ingredients are available to support the growing market demand. Among these specialized functional ingredient low calorie sweeteners are in the forefront. Keeping in view these facts, an attempt has been made to develope Enriched and Low calorie Pantua. In this study to make the product dietetic and low calorie an replacement of cane sugar with sucralose was done with different levels that is 25:50:25 1st , 30:40:30 2nd and 30;40:30 3rd sugar, sucralose and jaggery respectively. These levels were given to panel of judges to adjudge the product. The highest sensory score was recorded to the 1st combination of sugar, sucralose and jaggery. The product of this combination was tender, soft and with pleasant cooked flavour thus from the investigation this 1st combination was selected for further trials.
Pantua, Sucralose, Jaggery.