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Optimisation of sweetener and bulking agent levels for the preparation of functional Chhana‐murki
Author(s) -
Gurditta Harsh,
Patel Ashok A.,
Arora Shalini
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12175
Subject(s) - sucralose , polyol , microcrystalline cellulose , food science , gum arabic , sweetness , chemistry , response surface methodology , inulin , aspartame , materials science , cellulose , chromatography , biochemistry , organic chemistry , sugar , polyurethane
A functional Chhana‐murki ( FCM ) was formulated at laboratory scale using different levels of microcrystalline cellulose ( MCC ): inulin (fibre) blend (1:1), isomalt:lactitol (polyol) blend (1:1), gum arabic and sucralose by response surface methodology ( RSM ) and sensory analysis. The colour and appearance, texture, flavour and overall acceptability scores increased by increasing the fibre level from 5 to 10% (w/w) and polyol level from 5 to 15% (w/w). The sweetness score increased significantly by increasing the sucralose level from 600 to 800 ppm (w/w). The optimised product had 738 ppm sucralose, 10% fibre, 15% polyol and 1.1% gum arabic.