The Study of the Appropriate Proportion of Black Sesame and Types of Sweetener for the Quality of Black Sesame Egg Custard Sauce

Abstract

The study aimed at studying the results of the amount of black sesame and types of sweetener replacement such as stevia and sucralose on the sensory quality, physical quality, the nutrition property and the customers’ satisfaction. The three recipes of black sesame egg custard sauce with the proportion of 5, 10 and 15 % were set. The sensory evaluation result showed that the scores of the sensory quality in terms of colors, tastes, and preferences were higher in black sesame egg custard sauce with the proportion of 10 % than the ones with 5 % and 15 %. Stickiness and color value (a*) significantly increased, while color value (L*) significantly decreased (p ≤ 0.05) with increasing the proportions of black sesame. Also, the results from the two types of the sweetener replacements, namely sucralose and stevia, showed that the 10 % black sesame egg custard sauce with sucralose was more popular among the panelist than the black sesame egg custard sauce with stevia in terms of the sweetness, and the overall preferences were significantly different (p ≤ 0.05). However, stickiness value (L* a* b*) was not significantly different (p ≤ 0.05). The results regarding to its nutrition property revealed that black sesame egg custard sauce with sucralose contained nutrition property in terms of calories, fat, carbohydrate, protein, dietary fiber, moisture, ash, total sugar, calcium, iron, and phosphorus (200.33 Kcal, 13.33 g, 12.76 g, 7.33 g, 5.05 g, 64.98 g, 1.60 g, 4.05 g, 394.57 mg, 1.57 mg and 218.15 mg). The results of the customers’ satisfaction revealed that the participants accepted the product in a high acceptance level. 90 % of them would buy the product if it were launched into the market and 45 % stated that the product could be considered as healthy products.