A solid phase extraction method using C18 cartridges was standardized for the isolation of multiple sweeteners (aspartame, acesulfame-K and saccharin) and their degradation products (diketopiperazine, Lphenylalanine, acetoacetamide and 2-sulfobenzoic acid) from lassi. Analytical conditions for HPLC were standardized over C18 column using UV detector for the simultaneous separation and estimation of multiple sweeteners and their degradation products in lassi sample isolates. A simple cartridge free method was developed for the isolation of sucralose from lassi. Method was also standardized for qualitative detection and quantitative estimation of sucralose over amino and silica gel plates of HPTLC.
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.
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.
Storage studies of artificially sweetened lassi samples revealed that the binary sweetener aspartame × acesulfame-k blend (0.05% equivalence, 50:50, 0.05%*) was the best blend as it resembled control in all the sensory attributes up to 5 days of storage. Increase in acidity and viscosity and decrease in pH of artificially sweetened lassi samples was similar to control lassi during storage and was not influenced by the addition of sweetener/sweetener blends. The decrease in lactic and increase in yeast and mold counts obtained during storage of lassi were highly influenced by sucrose. Analysis of aspartame, acesulfame-k, saccharin, and sucralose added, either singly or in blends in lassi, showed their stability throughout the storage period as analyzed over high performance liquid chromatography/high pressure thin layer chromatography plates.
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