Textural and sensory properties of Lal peda manufactured with artificial sweeteners and bulking agents

Lal peda is an Indian heat desiccated dairy food. High sugar content in Lal peda poses severe restriction in its consumption. Sugar was replaced with artificial sweeteners (aspartame, acesulfame‐k and sucralose) with the addition of bulking agents (Litesse and inulin) to provide a characteristic texture. Lal peda prepared using 25% Litesse and 0.17% aspartame gave an optimum product. HPLC analysis of artificially sweetened Lal peda samples revealed that aspartame in Lal peda was stable up to 6 days when stored at 20 and 37 °C. The acidic pH of Lal peda stabilised the aspartame and slowed down its degradation until 6 days. Neither inulin nor Litesse significantly altered the colour or sensory characteristics of Lal peda.