Research article Open access
Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert)
In this study, a popular Indian dessert, kesari, was reformulated by substituting refined sugar at various levels (0%=control, 25%, 50%, 75% and 100%) with date past and syrup, and changes in instrumental texture profile, L*a*b* colour values and sensory properties were determined. The hardness of date syrup kesari was …