Abstract
Storage studies of artificially sweetened lassi samples revealed that the binary sweetener aspartame × acesulfame-k blend (0.05% equivalence, 50:50, 0.05%*) was the best blend as it resembled control in all the sensory attributes up to 5 days of storage. Increase in acidity and viscosity and decrease in pH of artificially sweetened lassi samples was similar to control lassi during storage and was not influenced by the addition of sweetener/sweetener blends. The decrease in lactic and increase in yeast and mold counts obtained during storage of lassi were highly influenced by sucrose. Analysis of aspartame, acesulfame-k, saccharin, and sucralose added, either singly or in blends in lassi, showed their stability throughout the storage period as analyzed over high performance liquid chromatography/high pressure thin layer chromatography plates.
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Acknowledgments
The authors express their appreciation to PMC Specialities Group Inc., NutraSweet Company, Nutrinova Specialities & Food Ingredients, and Tate & Lyle Sucralose Inc., for supplying ingredients for this study.
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Single asterisk denotes the levels of sweeteners added in lassi.
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George, V., Arora, S., Sharma, V. et al. Stability, Physico-Chemical, Microbial and Sensory Properties of Sweetener/Sweetener Blends in Lassi During Storage. Food Bioprocess Technol 5, 323–330 (2012). https://doi.org/10.1007/s11947-009-0315-7
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DOI: https://doi.org/10.1007/s11947-009-0315-7