The development of burfi sweetened with aspartame |
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Authors: | SUMIT ARORA HEMANT GAWANDE VIVEK SHARMA BALBIR KAUR WADHWA VISHWAS GEORGE GHANSHYAM S SHARMA ASHISH KUMAR SINGH |
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Affiliation: | Dairy Chemistry Division, National Dairy Research Institute, Karnal-132 001, Haryana, India |
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Abstract: | 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 aspartame-sweetened 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. |
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Keywords: | Aspartame Burfi Stability Colour Texture Analysis |
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