Valencia García, Francia ElenaMillán Cardona, Leonidas de JesúsRamírez Herrera, Nathalia2012-06-292012-06-2920081794-4449http://hdl.handle.net/10567/487Introduction. The concern on the excessive consumption of sugar in the diet has provoked a modification of traditional products to reduce their sucrose content and, at the same time, keep their sensorial and physical-chemical characteristics similar to those of other products made with normal sucrose content. Objective. To evaluate the effects of sugar substitutes such as polydextrose, fructose and sorbitol in the physical, chemical, sensorial and textural properties of arequipe. Materials and methods. Five formulations were made, one standard and, in the other four, 50% of the sugar was replaced with polydextrose, fructose and sorbitol. They were combined at two concentrations (fructose at 3,9 and 4,7% and sorbitol 3,9 and 8,5%). The response variables to evaluate the effect of sugar substitutes were physical, chemical, sensorial and textural evaluations. Results.The statistic analysis showed significant differences in the sensorial and textural proofs. The most accepted treatment was number 012 (fructose 3,9%, sorbitol 8,5%) which achieved a reduction of calories of 38%. Conclusion. A product that acomplishes the Colombian NTC 3757 technical norm was obtained.esCorporación Universitaria LasallistaEdulcorantePolidextrosaFructosaSorbitolAlimentosAlimentos dietéticosAnálisis sensorial (alimentos)Arequipe bajo en caloríasArequipeDerivados lácteosArticle