Healthier Sweet's Formulation For The Sedentary Lifestyle

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Desserts are traditionally served dishes after a meal in various cultures across the world. They are often made up of sweet and creamy foods that are rich in sugar and fat.

Healthier Sweet's formulation for the sedentary lifestyle

Frozen grapefruit and chervil soup

When grape fruit and chervil were combined in one's tongue, the result was grape, not grape fruit or chervil. Grapefruit and chervil had a warm, spicy, sweet, fresh, and flowery contact, resulting in an unexpectedly sweeter identity: grape. Freezing was one way that might be utilised to produce a crunchy feel since freezing induces a phase transition in which a liquid changes into a solid that emits a harsh noise when bitten. Moisture migration is the most common physical alteration in frozen meals, and it affects the physical, chemical, and biological characteristics of the food product development and its texture and palatability.

Grilled fig, mint and hibiscus flower

Figs fruits lack acidity and can be too sweet at times. When considering ...
... product essentiality, one can wonder if one attribute could be removed from the others and combined differently; for example, to improve the sweet flavour and perfume of figs on the one hand, and the creamy flesh and crunchy delicate skin of figs on the other. To add citric and mint scents into the figs, aroma impregnation under vacuum was used. The freshness of mint leaves and the acidity of the citric juice countered the overwhelming sweetness. Consequently, the fig's natural sweetness was heightened by fresh fragrant overtones reminiscent of traditional medicinal syrup.

Sweet egg-based dessert formulation

Preliminary tests led to the creation of sweet egg-based sweets. Two formulations were created: a traditional recipe (TCY) and a low-cholesterol product (TCGR). Because of the characteristics of hydrocolloids, starch and carrageenan were chosen as texturing agents [2]. The products were made by weighing the components and then blending them for 5 minutes at 20,000 rpm using a Heidolph Silent Crusher Homogenizer in the sequence stated in Table 3.

The assessed results suggest that egg yolk granules in conjunction with texturing agents are extremely promising for creating healthier egg yolk-based sweets that retain similar features to traditional goods. This study is merely a preliminary inquiry into the possible use of egg yolk granules as a patisserie component; nonetheless, the notion opens the door to novel low-cholesterol dessert creations.

Millet based Sweet balls

Individual quality checks were performed on finger millet and sugar samples, including white sugar, cane sugar, cane jaggery, palmyra palm jaggery, palmyra palm rock sugar, coconut palm sugar, and groundnuts. Six sweet items were created by utilising a consistent amount of finger millet flour (15g), groundnut flour (5g), each sweetened with one of the six varieties of sugar described above at three different levels (5 per cent, 10%, and 15%) and adding 2ml of ghee, totalling 18 samples. Procedure: The finger millets were washed, dried in the sun, roasted, and crushed into fine flour. Groundnuts were roasted, then the outer red skin was removed and coarsely pulverised. Ragi flour, groundnut powder, chosen sort of sugar, and ghee were mixed completely and formed into balls/laddus (sweet balls). The chosen combination was used independently in the manufacture of sweets. Selected ingredients were precisely weighed and blended; the mixed mixture was transformed into laddu by adding 2Ml of ghee [4]. Compared to the other sweets, the sweets produced with Coconut Palm sugar had an intermediate Glycemic Index.

Reference

[1] Alija, Josean, and Clara Talens. "New concept of desserts with no added sugar." International Journal of Gastronomy and Food Science 1, no. 2 (2012): 116-122.

[2] Nunes, M. C., A. Raymundo, and I. Sousa. "Gelled vegetable desserts containing pea protein, κ-carrageenan and starch." European Food Research and Technology 222, no. 5 (2006): 622-628.

[3] García, Vanesa, Amanda Laca, Luis Alberto Martínez, Benjamín Paredes, Manuel Rendueles, and Mario Díaz. "Development and characterization of a new sweet egg-based dessert formulation." International journal of gastronomy and food science 2, no. 2 (2015): 72-82.

[4] Sathaiah, Sujitha & Chithra, R. (2020). ORIGINAL RESEARCH PAPER FORMULATION OF MILLETS FLAKES BALLS AND STUDY OF GLYCEMIC INDEX (GI) & GLYCEMIC LOAD (GL). International Journal of Scientific Research. 9. 1-2.