2022 Volume 73 Issue 10 Pages 604-612
We learned the following from the investigation of the adaptability to cooking of the granule type and liquid type of the high sweetener "PAL SweetⓇ Calorie Zero" by carrying out the sensory evaluations consisting of analytical and preference evaluations.
For side dishes (12 items), when cooking with high sweeteners, some of the dishes became weak in sweetness and low in flavor, but the overall evaluation showed no significant difference in most of the dishes. However, there were significantly lower evaluations for the nabeshigi of eggplants and green peppers made with the granule type sweetener and inarizushi made with the liquid type.
For desserts (4 items), a significant difference between high sweeteners and very-refined sugar in the overall evaluation was observed in orange jelly using the liquid type sweetener. The liquid type high sweetener was evaluated as low in sweetness.
From the above, a significant difference was found in braised food using miso and inarizushi, and it was necessary to consider the amount of high sweetener to use. Also, it is necessary to consider the amount of sweetener to use for desserts with strong acidity such as orange jelly. However, no significant difference was found in other dishes, and these sweeteners were found to be useful for imparting sweetness to ordinary dishes.
