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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVE GRAIN SORGHUM END-USE QUALITY & UTILIZATION BY IDENTIFYING THE PHYSICAL, CHEMICAL & ENVIRONMENTAL FACTORS RELATED TO FOOD & FEED...

Location: Grain Quality and Structure Research Unit

Title: Development of a non-commercial sugar-free barbecue sauce

Authors
item Aramouni, Fadi -
item Herald, Tom
item Abu Ghoush, Mahmoud -

Submitted to: Emirates Journal of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 28, 2012
Publication Date: May 1, 2013
Citation: Aramouni, F., Herald, T.J. and Abu Ghoush, M. 2013. Development of a non-commercial sugar-free barbecue sauce. Emirates Journal of Food and Agriculture. 25(7):509-515.

Interpretive Summary: There are limited barbecue sauces available for the diabetic and reduced calorie consumer. A sugar-free barbecue sauce was formulated and evaluated for physical, chemical, microbial and sensory properties. The sugar-free barbecue sauce was composed of ingredients that are commercially available to thicken the sauce and provide desired sweetness intensity. Five formulations were evaluated with different levels of artificial sweeteners and thickeners including; xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. The barbecue sauce was shelf-stable and no deleterious microbial growth noted. This study showed that consumer acceptable sugar free healthy barbecue sauce, with properties closely comparable to a sugar containing control formula, is possible.

Technical Abstract: The challenge has always been to be able to manufacture a sugar free sauce. A basic barbecue sauce formulation was used to make 5 sugar-free preparations combining selected levels of xanthan gum, modified waxy maize starch, sucralose, and acesulfame-K. Physical, chemical, microbial and sensory properties were used to evaluate the product quality. Total Aerobic Plate Count was below detectable limits before and after the incubation period for all 6 products. Total Soluble Solids, water activity and pH -before and after incubation- of the control were significantly different from all 5 sugar-free treatments. Descriptive sensory analysis of prepared products showed that SU treatment (2.0% Starch+ 0.3% Sucralose) exhibited the best in all the sensory properties that were determined compare to all other treatments. One sugar free preparation was significantly more viscous than the control. This study will help producers in formulating a new a sugar free healthy barbecue sauce with properties closely comparable to a sugar containing control formula.

Last Modified: 10/24/2014
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