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Vol. 6, Issue 5 (2017)

Effect of different levels of low-calorie sweetener aspartame on sensory attributes of diabetic Rasgulla

Author(s):
Ahsan Ahmad and J David
Abstract:
Low-calorie sweeteners offer a way to reduce Calories in sweet foods and beverages, which may help to lose or maintain one’s weight. They also offer a way for people with diabetes to decrease their carbohydrate intake. One commonly consumed low-calorie sweetener is Aspartame. Rasgulla is a juicy and spongy sweet meat and prepared from cow or buffalo milk chhana, but good Rasgulla is prepared from cow milk chhana. Diabetic Rasgulla is specially made for people who are suffering from diabetes. Here instead of sucrose, alcoholic sugar such as Aspartame is used. Sugar syrup of traditional Rasgulla generally contains 40-50% sugar. Being a high sugar product it cannot be consumed by people with health related issues like diabetic patients, obese. Rasgulla with (40%) sucrose syrup and (0.005%, 0.006%, 0.007%) alternative sweetener (Aspartame) syrup were prepared; Studies on chemical analysis, cost effectiveness and acceptance by people was conducted. Though it was not possible to replace sucrose entirely by Aspartame, the sugar percentage (nearly 50% in traditional Rasgulla) was tried to bring down to as low as possible limit.
Pages: 82-84  |  956 Views  14 Downloads
How to cite this article:
Ahsan Ahmad, J David. Effect of different levels of low-calorie sweetener aspartame on sensory attributes of diabetic Rasgulla. Pharma Innovation 2017;6(5):82-84.
The Pharma Innovation Journal