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Optimisation of sweetener blends for the preparation of lassi
Author(s) -
GEORGE VISHWAS,
ARORA SUMIT,
WADHWA BALBIR KAUR,
SINGH ASHISH KUMAR,
SHARMA GHANSHYAM S
Publication year - 2010
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/j.1471-0307.2010.00574.x
Subject(s) - aspartame , sweetness , organoleptic , food science , saccharin , artificial sweetener , food additive , chemistry , sucrose , sugar , biology , endocrinology
Sucrose was successfully replaced with sweetener blends for the preparation of lassi. Optimisation of the levels of sweeteners added individually or in blends, viz. binary, tertiary and quaternary and finally selection of the best blend among them was based on organoleptic assessment. Binary blend aspartame × acesulfame‐k scored the highest when compared with the best optimised single sweetener aspartame, tertiary and quaternary blend in lassi and had nonsignificant differences with control in all sensory attributes. It showed maximum synergy in sweetness intensity in comparison to tertiary and quaternary blends. Use of binary blend resulted in 38% reduction of usage level when compared with single sweetener aspartame.