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High‐intensity low‐calorie sweeteners saccharin, acesulfame‐K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low‐calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low‐calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low‐calorie sweeteners. The results of the sensory evaluation have shown the successful use of low‐calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health‐conscious consumers. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic‐friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low‐calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low‐calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health‐conscious consumers.

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Sucrose was successfully replaced with the sweetener aspartame for the preparation of the indigenous dairy product burfi. Analytical conditions were standardised for the solid phase extraction of aspartame and its degradation products from burfi followed by their reverse phase HPLC. Recovery using this method was 90-97%. Aspartame at a level of 0.065% of milk w ⁄ w scored highest in terms of sweetness perception and resembled control burfi in sweetness. Storage studies at 6-8°C revealed that aspartamesweetened burfi resembled the control burfi in retaining the sensory profile, but showed an increase in acidity and microbial load and could not retain the texture. High-performance liquid chromatography analysis revealed no degradation of aspartame in burfi, establishing its stability and hence its sweetness on storage.

Buffalo milk was fortified with calcium at the rate of 50 mg calcium/100 ml milk using calcium chloride, calcium lactate and calcium gluconate, and the resulting decrease in pH was restored to its original value by adding disodium phosphate. The maximum heat stability of calcium‐fortified buffalo milk remained slightly lower than that of unfortified milk. Calcium gluconate‐fortified milk had the highest heat stability, bioavailability of calcium, partitioning of calcium in the dissolved state and viscosity, and the least curd tension compared to other fortified milk, without any adverse impact on sensory properties. The bioavailability of calcium and heat stability was lowest in the case of buffalo milk fortified with calcium chloride.