Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92584 10.21603/2074-9414-2024-4-2541 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation Органолептическая оценка традиционных индийских десертов с добавлением сиропа агавы https://orcid.org/0000-0001-9131-327X Яргатти Р. Yargatti Rizwan https://orcid.org/0000-0001-7815-6900 Мулей А. Muley Arti Симбиозис Интернешнел (Частный университет) Пуна Индия Symbiosis International (Deemed University) Pune India Симбиозис Интернешнел (Частный университет) Пуна Индия Symbiosis International (Deemed University) Pune India 24 12 2024 24 12 2024 54 4 807 819 12 04 2024 04 06 2024 https://fptt.ru/en/issues/23109/23152/

Сахар является вредным для человеческого организма продуктом, за что его часто называют «сладкий яд». Поиск замены сахара - актуальная область научных исследований в пищевой промышленности. Альтернативным натуральным подсластителем может служить сироп агавы. Цель исследования заключалась в проведении органолептической оценки традиционных индийских десертов «кхир севьян» (пудинг с вермишелью) и «рава шира» (пудинг из манки), в которых сахар заменяли сиропом агавы. Органолептическую оценку проводили группой кулинарных экспертов и полуэкспертов по девятибалльный гедонистической шкале и методом парной пробы, т. е. сравнительного анализа контрольного образца с экспериментальным. Потребительские качества проверяли путем расчета значимых различий между экспериментальными десертами, приготовленными по стандартизированным рецептурам, и контрольными образцами. Десерт «кхир севьян», приготовленный с сиропом агавы вместо сахара, получил более высокую органолептическую оценку в обеих группах (p > 0,05): как эксперты, так и полуэксперты предпочли десерты с сиропом агавы контрольным образцам, приготовленным с использованием сахара. Результаты получили высокую степень надежности (альфа Кронбаха = 0,925). Тест на потребительские качества не выявил существенных различий между контрольными и экспериментальными образцами. При этом образцы десерта «рава шира» с сиропом агавы получили более низкую органолептическую оценку. В целом сироп агавы был расценен как перспективная замена сахара в традиционных индийских десертах. Данное исследование помогло выявить предпочтения клиентов в отношении натуральных подсластителей и продемонстрировало важность органолептической оценки в определении потребительских качеств инновационных продуктов питания. Описанная методика может быть использована в качестве образца для будущих исследований полезных заменителей традиционных пищевых компонентов. Перспективы введения сиропа агавы в массовое производство в составе данных блюд традиционной индийской кухни требуют дальнейшего изучения. Питательные свойства сиропа агавы могут быть исследованы на материале более широкого спектра традиционных индийских десертов с различными комбинациями ингредиентов.

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.

 Сироп агавы индийские традиционные десерты органолептическая оценка анализ питательных свойств разработка продуктов питания Agave syrup Indian traditional sweets sensory analysis nutrient analysis product development

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