Premium
Sensory and textural properties of chhana kheer made with three artificial sweeteners
Author(s) -
Gautam Anuj,
Jha Alok,
Singh Rakhi
Publication year - 2013
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.1471-0307.2012.00882.x
Subject(s) - sucralose , aspartame , food science , sweetness , chemistry , artificial sweetener , flavour , mathematics , sugar
Chhana kheer, a dessert containing chhana and sugar, is very popular in the I ndian subcontinent. A process for manufacturing chhana kheer based on milk fat, aspartame, acesulfame‐ K and sucralose was optimised. Aspartame and acesulfame‐ K at the level of 0.015% and sucralose at the level of 0.05% were found to be the most appropriate levels for chhana kheer replacing conventional product. The predicted score of the suggested formulation was 7.28 for sweetness, 8.06 for colour and appearance, 7.04 for texture, 7.79 for flavour, 6.69 for overall acceptability and 4820 g s for consistency respectively.