Sensory and textural properties of chhana kheer made with three artificial sweeteners. (18th September 2012)

• Record Type: Journal Article
• Authors: Gautam, Anuj; Jha, Alok; Singh, Rakhi
• Is Part Of: International journal of dairy technology. Volume 66:Number 1(2013:Feb.)
• Page Start: 109
• Page End: 118
• Publication Date: 2012-09-18
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/j.1471-0307.2012.00882.x
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt882-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Chhana kheer, a dessert containing <italic>chhana</italic> and sugar, is very popular in the Indian subcontinent. A process for manufacturing chhana kheer based on milk fat, aspartame, acesulfame‐K and sucralose was optimised. Aspartame and acesulfame‐K at the level of 0.015% and sucralose at the level of 0.05% were found to be the most appropriate levels for chhana kheer replacing conventional product. The predicted score of the suggested formulation was 7.28 for sweetness, 8.06 for colour and appearance, 7.04 for texture, 7.79 for flavour, 6.69 for overall acceptability and 4820 g s for consistency respectively.</p> </abstract>