Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 7, Issue 12 (2018)

Studies on the process optimization for preparation of Chhana Kheer by using artificial sweetener aspartame

Author(s):
Shivendra Pratap Singh, Subhash Shukla, SN Thakur, Prachi K Wasnik and Chandra Shekhar Mourya
Abstract:
Kheer is a cereal based traditional dairy dessert. Chhana is a heat-acid coagulated product of milk. Chhana Kheer which is a conventional dessert containing chhana and sugar. Dietetic Chhana Kheer was developed with artificial sweetener aspartame so that it would serve as a dietetic food for consumer and offer the same delicacy as a traditional conventional dairy product.Four treatment samples were studied viz., T0 (Chhana Kheer Control) prepared from cow milk with sugar (@ 7%), T1, T2 and T3containing artificial sweetener aspartame at the rate of 0.010%, 0.015% and 0.020% respectively. Highest moisture percentage was recorded in the treatment T0 (52.72) followed by T1 (52.02), T2 (51.92) and T3 (51.56).All the treatments were sensorily acceptable but Treatment T1 received highest score (8.35) on 9 point Hedonic scale. The SPC count, Yeast and Mould count were within the limits of microbiological standards. The coliform count was obtained nil among all the samples. The cost of production observed a reducing trend from T0 to T3 which further added to the significance of experimental replacement of sugar with aspartame. Thus an acceptable quality of Chhana Kheer can be prepared using aspartame.
Pages: 405-408  |  189 Views  2 Downloads
How to cite this article:
Shivendra Pratap Singh, Subhash Shukla, SN Thakur, Prachi K Wasnik, Chandra Shekhar Mourya. Studies on the process optimization for preparation of Chhana Kheer by using artificial sweetener aspartame. Pharma Innovation 2018;7(12):405-408.
The Pharma Innovation Journal