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Aspartame: safety and stability in kalakand

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Abstract

Aspartame was used in the manufacture of kalakand instead of sucrose. Sensory evaluation revealed that aspartame when used in the preparation of kalakand at a level of 0.065 % scored the highest in terms of sweetness perception and resembled control. Aspartame sweetened kalakand possessed the same desirable sweetness, colour, body and texture/consistency and mouthfeel even after 7 days of storage at 6–8 °C. Significant increase in titratable acidity of control as well as aspartame sweetened kalakand was observed during storage. However, only a slight drop in pH was observed in all samples on storage. The titratable acidity was higher in aspartame sweetened products than the corresponding control samples. Lightness (L*) was less in control samples with sucrose than the aspartame sweetened kalakand during storage. Total plate counts were higher in aspartame sweetened kalakand than its corresponding control throughout the storage period. Total plate counts increased linearly for both aspartame sweetened kalakand and control. A solid phase extraction method was standardized for the isolation of aspartame in kalakand. HPLC analytical conditions were standardized for separation of aspartame and its degradation products diketopiperazine and L-phenylalanine. HPLC analysis revealed that aspartame did not degrade in kalakand during storage establishing its stability in these products.

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Abbreviations

UV:

Ultraviolet

Kg:

Kilogram

mL:

Mililitre

ng:

Nanogram

μL:

Microlitre

ppm:

Parts per million

cm:

Centimeter

λmax :

Absorption maxima

aw :

Water activity

nm:

Nanometer

SD:

Standard deviation

LSD:

Least significant difference

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Author information

Authors and Affiliations

  1. Department of Dairy Chemistry, College of Dairy Technology, (Pusad) Dist-Yeotmal, Warud, Maharashtra, India, 445204

    H. M. Gawande

  2. Division of Dairy Chemistry, NDRI, Karnal, Haryana, India, 132001

    Sumit Arora & Vivek Sharma

  3. Principal Scientist & Head Division of Dairy Chemistry, NDRI, Karnal, Haryana, India, 132001

    B. K. Wadhwa

  4. Department of Dairy Chemistry, College of Dairy Technology, (Pusad), Dist-Yeotmal, Warud, Maharashtra, India, 444205

    H. M. Gawande

Authors
  1. H. M. Gawande
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  2. Sumit Arora
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  3. Vivek Sharma
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  4. B. K. Wadhwa
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Correspondence to H. M. Gawande.

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Gawande, H.M., Arora, S., Sharma, V. et al. Aspartame: safety and stability in kalakand . J Food Sci Technol 52, 2373–2379 (2015). https://doi.org/10.1007/s13197-013-1206-5

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  • DOI: https://doi.org/10.1007/s13197-013-1206-5

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