Stability, Physico-Chemical, Microbial and Sensory Properties of Sweetener/Sweetener Blends in Lassi During Storage

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 323-330

  George, V ^a   Arora, Sumit ^a   Sharma, V ^a   Wadhwa, B K ^a   Singh, A K ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Acesulfame k; Aspartame; Blends; Lassi; Saccharin; Stability; Sucralose

Indexed keywords

ACESULFAME-K; ASPARTAME; BLENDS; LASSI; SACCHARIN; SUCRALOSE;

BLENDING; CHEMICAL STABILITY; CONVERGENCE OF NUMERICAL METHODS; LIQUID CHROMATOGRAPHY; PEPTIDES; SUGAR (SUCROSE); SUGARS; THIN LAYER CHROMATOGRAPHY;

SUGAR SUBSTITUTES;

EID: 84856223076     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0315-7     Document Type: Article

References (21)

1. Arora, S., Narendra, K., Gawande, H., Singh, V. P., Yarrakula, S., Sharma, V., et al. (2008a). Stability of artificial sweeteners saccharin, acesulfame-k and aspartame in flavoured milk. Indian Journal of Dairy science, 61, 335-341.
2. Arora, S., Yarrakula, S., Narendra, K., Sharma, V., Wadhwa, B. K., Singh, A. K., et al. (2008b). Analysis of saccharin and acesulfame-k and their storage stability in kalakand. Indian Journal of Dairy Science, 61, 170-177.
3. Arora, S., Singh, V. P., Sharma, V., Wadhwa, B. K., George, V., Singh, A. K., et al. (2009). Analysis of sucralose and its storage stability in burfi. Journal of Food Science & Technology, 46, 114-117.
4. Arpe, H. J. (1978). Acesulfame-K, a new noncaloric sweetener. In: B Guggenheim. Ed. Health and Sugar Substitutes. Proceeding of the ERGOB Conference, Geneva 1978. (pp 178-179). Basel: Karger.
5. Barndt, R. L., & Jackson, G. (1990). Stability of sucralose in baked goods. Food Technology, 44, 62-66.
6. Bell, L. N., & Labuza, T. P. (1991). Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems. Journal of Food Science, 56, 17-19.
7. George, Vishwas (2007). Analysis of multiple sweeteners and their stability in lassi. PhD Thesis. Division of Dairy Chemistry, National Dairy Research Institute, Karnal, Haryana, India. P-917.
8. George, V., Arora, S., Sharma, V., Wadhwa, B. K., Sharma, G. S., & Singh, A. K. (2006). Sweetener blends and their applications-A review. Indian Journal of Dairy Science, 59, 131-138.
9. Ghodekar, D. R., Ranganathan, B., & Dudani, A. T. (1980). Yeast and mold in indigenous milk products. Indian Journal of Dairy Science, 33, 255-259.
10. IS: SP-18 Part I (1980). ISI Handbook for food analysis. Bureau of Indian Standards, Manak Bhavan: New Delhi.
11. IS: SP-18 Part XI (1981). ISI Handbook for food analysis-Dairy Products. Bureau of Indian Standards, Manak Bhavan: New Delhi.
12. Lipinski, G. W. (1988). Einsatz von Sunett in Joghurt und anderen Milcherzeugnissen. Swiss Food, 10, 25-29.
13. Lipinski, G. W., & Hanger, H. C. (2004). In L. O'Brien Nabors (Ed.), Acesulfame-K. Alternative Sweeteners (3rd ed., pp. 20-26). New York: Marcel Dekker, Inc.
14. Mital, B. K., & Steinkraus, K. H. (1975). Utilization of oligosaccharides by lactic acid bacteria during fermentation of soy milk. Journal of Food Science, 40, 114-118.
15. National Industrial Chemicals Notification and Assessment Scheme (2001). Full Public Report, 1, 6-dichloro-1, 6-dideoxy- β-D fructofuranosyl-4-chloro-4-deoxy-α-D-galactose; File No: NA/944, November.
16. PFA (2004). Notification amending PFA rule 1955, Issued by Ministry of Health and Family Welfare, Published in the Gazette of India (Extraordinary) No. 273, Part-II, Section 3, Subsection (i) dated 25. 06. 04.
17. PMC Specialties Group. (2004). Food and feed - The sweet facts. www. pMcSg. com/markets/fdf/sweetchew. asp, Accessed on 2/03/2006.
18. Raju, P. N., & Pal, D. (2009). The physico-chemical, sensory, and textural properties of misti dahi prepared from reduced fat buffalo milk. Food and Bioprocess Technology, 2, 101-108.
19. Snedecor, G. W., & Cochran, W. G. (1989). Statistical methods (8th ed.). USA: Affiliated East-West Press, Iowa State Univ Press.
20. www. food. gov. UK. (2001). Sucralose-Technological Justification. 24 January. Accessed on 26/01/2006.
21. www. splendaingredient. co. uk. (2006). Splenda. Accessed on 18/02/2006.