References
- Bae HJ, Lee JY (2013) Quality characteristics of Kimchi with added stevioside-containing sweetener. Korean J. Food Culture 28(1): 99-106. https://doi.org/10.7318/KJFC/2013.28.1.099
- Bell LN (2015) Processing and Impact on Active Components in Food. Academic Press. pp. 613-618.
- Cheetham PSJ, Wootton AN (1993) Bioconversion of d-galactose into d-tagatose. Enz Microbial Technol 15(2): 105-108. https://doi.org/10.1016/0141-0229(93)90032-W
- Cho IH, Lee S, Jun HY, Roh HJ, Kim YS (2010) Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids. Food Sci Biotechnol 19(2): 431-438. https://doi.org/10.1007/s10068-010-0061-7
- Choi JH, Kim KP, Chung SJ (2013) Relative sweetness and sweetness quality of low calorie sweeteners in milk and coffee model system. Korean J Food Sci Technol 45(6): 754-762. https://doi.org/10.9721/KJFST.2013.45.6.754
- Heo SJ, An HL, Lee KS (2010) Physical properties and sensory evaluation of muffins with trehalose. Korean J Culinary Res 16(1): 13-23.
- Hwang ES, Tai ND (2014) Quality characteristics and antioxidant activities of Aronia jam replacing sucrose with different sugar substances. Kor J Food Nutr 27(5): 888-896. https://doi.org/10.9799/ksfan.2014.27.5.888
- Kim HY, Lee KH (2012) Quality characteristics of Yanggeng made with various sweeteners. J East Asian Soc Dietary Life 22(6): 818-825.
- Kim SG, Choi DS (2008) The present state of diabetes mellitus in Korea. J Korean Med Assoc 51(9): 791-798. https://doi.org/10.5124/jkma.2008.51.9.791
- Koh JH, Seung A (2013) Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS). Food Microbiol 36: 7-13. https://doi.org/10.1016/j.fm.2013.03.003
- FAO (2004) Chemical and Technical Assessment. 61st JEFCA.
- Furtado I, Bolini H (2014) Different sweeteners in passion fruit juice: Ideal and equivalent sweetness. LWT - Food Sci Technol 7: in press
- Korean Diabetes Association (2012) Diabetes fact sheet in Korea 2012.
- Manuela Mariotti M, Alamprese C (2012) About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT - Food Sci Technol 48: 9-15. https://doi.org/10.1016/j.lwt.2012.03.001
- Martínez-Cervera S, Salvador A, Sanz T (2014) Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids 35 March: 1-8. https://doi.org/10.1016/j.foodhyd.2013.07.016
- Martinez-Cervera S, Sanz T, Salvador A, Fiszman SM (2012) Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT - Food Sci Technol 45(2): 213-220. https://doi.org/10.1016/j.lwt.2011.08.001
- Men Y, Zhu Y, Zhang L, Kang Z, Izumori K, Sun Y, Ma Y (2014) Enzymatic conversion of d-galactose to d-tagatose: Cloning, overexpression and characterization of l-arabinose isomerase from Pediococcus pentosaceus PC-5. Microbiolological Res 169(2-3): 171-178. https://doi.org/10.1016/j.micres.2013.07.001
- Rhimi M, Chouayekh H, Gouillouard I, Maguin E, Bejar S (2011) Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase. Bioresource Technol 102(3): 3309-3315. https://doi.org/10.1016/j.biortech.2010.10.078
- Roh HJ, Kim SY, Noh BS, Kim SS, Oh DK (1988) Application of a low calorie sweetener, tagatose, to chocolate product. Korean J Food Sci Technol 30(1): 237-240.
- Roh HJ, Kim SY, Kim SS, Oh DK, Han KY, Noh BS (1999) Physicochemical properties of a low calorie sweetener, tagatose. Korean J Food Sci Technol 31(1): 754-762.
- Ryu D, Kim DB, Lee KH, Son DS, Suh JH (2012) Influences of sugar substitutes on the physicochemical and sensory properties and hardness of Baksulgi during storage. Korean J Food Sci Technol 44(5): 568-576. https://doi.org/10.9721/KJFST.2012.44.5.568
- Ryu SY, Roh HJ, Noh BS, Kim SY, Oh DK, Lee WJ, Yoon JR, Kim SS (2003) Effects of various sugars including tagatose and their molar concentrations on the Maillard reaction. Korean J Food Sci Techno 35(5): 898-904.
- Song RC, Kim HY, Kim YS, Kim WS, Choi SK (2012) Quality characteristics of teriyaki sauce added with different sweeteners. Korean J Culinary Res 18(2): 197-205.
- Taylor TP, Fasina O, Bell LN (2008) Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. J Food Sci (73): S145-S151.
- Walters DE, http://www.sweetenerbook.com/tagatose_2.html. Accessed Dec. 2013.
- Zahn S, Forker A, Krugel L, Rohm H (2013) Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology 50 (2): 695-701. https://doi.org/10.1016/j.lwt.2012.07.026
Cited by
- 타가토스와 에리스리톨로 제조한 다쿠아즈의 물리화학적 특성 연구 vol.60, pp.1, 2015, https://doi.org/10.3839/jabc.2017.015
- Studies on the Physicochemical Properties of Pound Cakes Made by Substituting Tagatose, Allulose and Fructose for Sucrose vol.29, pp.3, 2015, https://doi.org/10.17495/easdl.2019.6.29.3.228
- Quality Characteristics of Yanggaeng Added with Date Palm Paste vol.30, pp.4, 2015, https://doi.org/10.17495/easdl.2020.8.30.4.288