development of burfi sweetened with aspartame

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 t...

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Bibliographic Details
Published in:International journal of dairy technology 2010-02, Vol.63 (1), p.127-135
Main Authors: ARORA, SUMIT, GAWANDE, HEMANT, BALBIR KAUR WADHWA, VIVEK SHARMA, GEORGE, VISHWAS, SHARMA, GHANSHYAM S, SINGH, ASHISH KUMAR
Format: Article
Language:English
Subjects:
Analysis
Artificial sweeteners
Aspartame
Biological and medical sciences
Burfi
Chromatography
color
Colour
Dairy products
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Stability
Storage
Studies
Texture
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Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2009.00555.x