Rizwan Yargatti
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Scopus Publications
Scopus Publications
Rizwan Yargatti and Aditi Deshmane
Functional Food Center
Background: Natural ingredients are increasingly valued by consumers, influencing the food industry significantly. While the functional and pharmacological benefits of Date Fruit are established widely, its application remains largely confined to traditional Indian sweets as a substitute for sugar. Traditional Indian sweets hold high cultural significance and, traditionally, rely on sugar for production. This study aims to understand the change in sensory characteristics of selective Indian sweets, specifically Seviyan Kheer when sugar is replaced with date syrup. Objective: To review the functional properties of dates and investigate the effects of replacing sugar with dates in a traditional Indian sweet, Seviyan kheer, with a focus on sensory qualities. Methods: Seviyan Kheer was prepared using varying amounts of date syrup as a sugar substitute. A comprehensive consumer preference test was carried out, and the data collected was analyzed using SPSS to determine significant differences between different samples. Results: Among the five samples [S11, S22, S33, S44, and S55], the control sample [S11] showed highest preference. All samples were significantly different from each other across various sensory attributes [Colour, Taste, Aroma, Texture/Consistency, After Taste, and Overall Acceptability]. S11 received a cumulative satisfaction score of 100% before tapering down to 35.3% for S55. This general pattern supports a decrease in customer satisfaction as the percentage of date syrup rose, particularly in cases where there was a substantial sugar substitution. Conclusion: These results suggest that although date fruit has its advantage as a functional sweetener and has the potential to be a sugar substitute, modifications may be necessary to achieve a sensory satisfaction level comparable to traditional sugar-sweetened versions. Keywords: Dates, Functional Sweetener, Sensory Evaluation, Consumer Acceptability, Traditional Indian Sweets, Alternative Sweeteners.
Rizwan Yargatti and Arti Muley
Kemerovo State University
Sugar is among the least beneficial foods for health and is often referred to as a sweet poison due to its numerous health hazards. To address this issue, the food industry needs to explore, study, and shift to healthier food choices, such as agave syrup, which has a good potential as a natural sweetener. This study explores the acceptance level of traditional Indian desserts seviyan kheer and rawa sheera where sugar was substituted with agave syrup.Sensory parameters were recorded for both the experimental samples and controls. The sensory evaluation involved two panels represented by culinary experts and semi-experts. The study included a nine-point hedonic scale test and a paired comparison test. Consumer acceptability was checked by calculating significant differences between the standardized formulations and the control samples.Seviyan kheer made with agave syrup showed better acceptance rates in both expert and semi-expert panels (p > 0.05). Both panels preferred the formulations with agave syrup. The results were confirmed by a high-reliability score (Cronbach’s alpha = 0.925); no significant differences occurred between the controls and the experimental samples after consumer acceptability trials.Seviyan kheer demonstrated a higher acceptance rate while rawa sheera was only marginally accepted. The results revealed a good potential of agave syrup as a substitute for sugar in traditional Indian desserts and helped to understand customers preferences for healthier sweeteners. The research also highlighted the value of sensory assessment in determining customer acceptability and provided guidance for future initiatives to create healthier food substitutes. Further research is needed to test the commercial viability and nutritive properties of agave syrup for a wider range of traditional Indian sweets with different combinations of ingredients.
Rizwan Yargatti and Arti Muley
Functional Food Center
Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia
Rizwan Yargatti and Arti Muley
Functional Food Center
Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana & Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.
R Yargatti and A Muley
Estonian Academy Publishers