No abstract

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.

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 protein co‐precipitates (BMPC) were prepared using disodium hydrogen phosphate (DSP) and trisodium citrate (TSC) and were evaluated for their techno‐functional properties. Buffalo milk protein co‐precipitates have superior wettability and wider particle size distribution leading to better flowability against conventional high protein powders. Emulsifying properties of BMPC were better than milk protein concentrates (MPC), whereas foaming properties were similar to buffalo MPC60. Buffalo milk protein co‐precipitates prepared with TSC had significantly higher bulk density, dispersibility, solubility, and lower heat stability than BMPC prepared with DSP.

Aspartame was used in the manufacture of kalakand instead of sucrose. Sensory evaluation revealed that aspartame when used in the preparation of kalakand at a level of 0.065 % scored the highest in terms of sweetness perception and resembled control. Aspartame sweetened kalakand possessed the same desirable sweetness, colour, body and texture/consistency and mouthfeel even after 7 days of storage at 6-8 °C. Significant increase in titratable acidity of control as well as aspartame sweetened kalakand was observed during storage. However, only a slight drop in pH was observed in all samples on storage. The titratable acidity was higher in aspartame sweetened products than the corresponding control samples. Lightness (L*) was less in control samples with sucrose than the aspartame sweetened kalakand during storage. Total plate counts were higher in aspartame sweetened kalakand than its corresponding control throughout the storage period. Total plate counts increased linearly for both aspartame sweetened kalakand and control. A solid phase extraction method was standardized for the isolation of aspartame in kalakand. HPLC analytical conditions were standardized for separation of aspartame and its degradation products diketopiperazine and L-phenylalanine. HPLC analysis revealed that aspartame did not degrade in kalakand during storage establishing its stability in these products.