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Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin
Author(s) -
MEENA MUKESH K,
ARORA SUMIT,
SHENDURSE ASHISH M,
SHARMA VIVEK,
WADHWA BALBIR KAUR,
SINGH ASHISH K
Publication year - 2012
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.1471-0307.2011.00712.x
Subject(s) - aspartame , sweetness , saccharin , food science , artificial sweetener , organoleptic , chemistry , xanthan gum , sucrose , food additive , sugar , mathematics , biology , materials science , endocrinology , rheology , composite material
Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%).