Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal, Shikha; Bajwa, Usha

doi:10.1007/s13197-010-0216-9

Cited by 23 publications

(18 citation statements)

References 17 publications

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“…This might be due to the action of spoilage micro-organisms on sugar and pectin, producing hydrolysis products. The reduction in viscosity of cardamom flavoured milk drinks during storage was earlier observed by Mittal and Bajwa (2011).…”

Section: Resultsmentioning

confidence: 59%

“…The time taken by the ball to fall from first annular mark to the last annular mark (distance of fall=100 mm) was recorded using a stopwatch. The dynamic viscosity was calculated as per Mittal and Bajwa (2011).…”

Section: Methodsmentioning

confidence: 99%

“…Reduction of fat and replacement of sugar adversely affected the consistency/viscosity and sensory attributes especially body and mouthfeel of drinks necessitating the addition of texture modifier. Addition of inulin in sugar substituted low fat milk drinks improved viscosity and developed desirable mouthfeel which otherwise sensed watery (Mittal and Bajwa 2011).…”

Section: Introductionmentioning

confidence: 99%

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Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

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Section: Resultsmentioning

confidence: 59%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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“…The time taken by the ball to travel a distance of 100 mm was recorded. The dynamic viscosity was calculated as per Mittal and Bajwa (2011).…”

Section: Viscositymentioning

confidence: 99%

Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

Shukla¹,

Bajwa²,

Bhise³

2018

Int.J.Curr.Microbiol.App.Sci

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“…10, 15 and 20 %, the TSS of the beverages was 11.3, 11.7 and 12.2 %, respectively. Mittal and Bajwa (2011) also observed that in low calorie milk drinks, sugar replacement with sucralose considerably decreased TSS while addition of inulin fiber increased it.…”

Section: After-tastementioning

confidence: 73%

Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage

et al. 2013

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Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology. Three independent variables whey, Innova ® fiber and sucralose were chosen at five levels within the respective ranges of 40-60 %, 2.0-5.0 % and 0.01-0.03 %. The effect of the variables on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) was observed. These three were the independent variables whose effect on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) were evaluated. Quadratic model fitted well to all dependent variables. The R(2) values for flavour, mouthfeel, aftertaste, viscosity, sedimentation and TSS were 95.57, 98.71, 95.50, 97.87, 99.26 and 98.17 %, respectively. Response surface methodology was used to optimize the level of processing parameters. Maximum scores for flavour (7.46), mouthfeel (7.49), after-taste (7.72), viscosity (13.55 cp) and total soluble solid (15.34°Brix) and minimum score for sedimentation (1.55 ml/10 ml) were obtained when the formulation contained 51.46 % whey, 3.84 % Innova® fiber and 0.021 % sucralose.

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Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Cited by 23 publications

References 17 publications

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage

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