Development of Food Recipes using Sucralose as a Sweetener


  • Narisa Rueangsri Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University, ChonBuri province
  • Uraiporn Booranasuksakul Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University, ChonBuri province
  • Rungsima Daroonpunt Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University, ChonBuri province
  • Alongkote Singhato Nutritional Therapy and Dietetics division, Faculty of Allied Health Sciences, Burapha University, ChonBuri province


food, nutrition, sucralose, artificial sweetener, Sucralose, Artificial sweetener, Food recipes


Non-communicable diseases have dramatically increased in many countries that resulted in increasing risk of mortality. Type 2 diabetes mellitus is one of the non-communicable diseases commonly found in Thai people caused by the long-term high amount of sugar intake. The objective of this study was to develop food recipes using sucralose as a sweetener. Five commonly consumed Thai food menus, namely, (1) red curry chicken with bamboo shoots, (2) red curry with chicken and winter melon, (3) stir-fried pork belly with red curry paste and string bean, (4) straw mushroom red curry, and (5) fried egg soup, were selected for menu development using sucralose. Two recipes for each menu were formulated using either refined sugar or sucralose at the same level of sweetness. Sixty-eight participants were recruited to determine their satisfaction toward the developed food recipes, using the facial hedonic scale. Results showed that, for all food menus, the carbohydrate contents in the sucralose recipes were lower than that using refined sugar. For satisfaction evaluation, both the red curry chicken with bamboo shoots, and the red curry chicken with winter melon had significantly higher satisfaction scores on color for the sugar recipes than the sucralose recipes (p<0.05). However, there were no significant differences in all other aspects of satisfaction scores between the recipes which used sucralose or refined sugar for three other food menus. The average scores of the overall satisfaction with the sucralose recipes were in the acceptable scale (above 3.5 points). In conclusion, the developed food recipes using sucralose as a sweetener were satisfied and acceptable according to the sensory evaluation.


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How to Cite

Rueangsri, N., Booranasuksakul, U., Daroonpunt, R., & Singhato, A. (2020). Development of Food Recipes using Sucralose as a Sweetener. Journal of Nutrition Association of Thailand, 55(2), 1–14. Retrieved from



Research article