Comparative stability of aspartame and neotame in yoghurt |
| |
Authors: | Anuradha Kumari Sumit Arora Sonika Choudhary Ashish Kumar Singh Sudhir K Tomar |
| |
Affiliation: | 1. Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India;2. Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, India;3. Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India |
| |
Abstract: | The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid‐phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85 °C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4–7 °C/15 days). The results indicated that neotame was more stable than aspartame under both pasteurisation and fermentation conditions; however, during storage, both sweeteners exhibited excellent stability. |
| |
Keywords: | Aspartame Neotame High‐performance liquid chromatography Yoghurt Comparative stability |
|
|