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Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin |
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| Authors: | MUKESH K MEENA SUMIT ARORA ASHISH M SHENDURSE VIVEK SHARMA BALBIR KAUR WADHWA ASHISH K SINGH |
| Affiliation: | 1. Dudh Mansagar Dairy (MDCMPUL), IMT‐Manesar, Gurgaon, Haryana, India;2. Dairy Chemistry Division, National Dairy Research Institute, Karnal 132001, Haryana, India;3. Department of Dairy Chemistry, College of Dairy Technology, COVAS, Udgir, Latur 413517, Maharastra, India |
| Abstract: | Product formulations based on combinations of two sweeteners were optimised in a sweetened paneer whey lemon beverage (WLB) by organoleptic panels. The binary sweetener blend aspartame/saccharin (70:30, 0.0425%) scored the highest based upon comparison with the best‐optimised single sweetener aspartame (0.07%) in WLB and had nonsignificant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (14.4%) and overall acceptability (7.5%) in respect of a single sweetener aspartame. The multiple‐sweetener approach involving use of binary blend (0.0425%) resulted in 39% reduction of usage level when compared with single sweetener aspartame (0.07%). |
| Keywords: | Aspartame Saccharin Sweetener blends Whey Level optimisation |