Suitability of aspartame for preparation of low calorie Karadkheer

Abstract

Karadkheer was prepared by blending the safflower milk with milk and other ingredients as per standard method. Low calorie karadkheer was prepared by replacing 15%, 30%, 45% and 60% sugar with aspartame and stored at 10 oC. Karadkheer prepared with replacement of sugar up to 30% with was best accepted during storage which possessed the same desirable sweetness and sensory attributes even after three days of storage. Storage studies revealed that aspartame sweetened karadkheer resembled the control karadkheer in retaining the sensory profile, but showed rise in acidity and microbial load. HPLC analysis of aspartame sweetened low calorie karadkheer samples showed no degradation of aspartame up to 1st day of storage but on 2nd and 3rd days of storage 2, 5 – diketopeprazine and L-phenylalanine were identified in all the samples containing aspartame.