Effects of Different Sugar Alcohol on the Quality of the Tea Custard Cream

In this study,maltitol,xylitol,erythritol were employed to substitute for sucrose at equal amount for tea custard cream production without thickener addition. The effects of different sugar alcohols on the sensory quality,chromaticity,storage stability,rheological properties and texture of the tea custard cream were investigated. The results showed that there was no significant difference in sweetness between sugar alcohol and sucrose,and sugar alcohols could be used as good sugar substitutes. Xylitol group scored highest in color and sweetness with a comprehensive score of 7.53,while erythritol group was the best in taste and extensibility with a comprehensive score of 7.40. Compared with the sucrose,the addition of sugar alcohols improved the luminosity of the product and the green axis of xylitol samples was the highest(1.62). Maltitol and xylitol led to the decline of storage stability,and erythritol was the best(1.33%)among them. Tea custard cream was non-Newtonian pseudoplastic fluid with shear thinning behavior,and the apparent viscosity of samples decreased with the addition of sugar alcohol compared with that of sucrose. Maltitol group had the highest firmness and consistency,while erythritol group had the lowest cohesiveness and viscosity index,which indicated the best extensibility.