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Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes

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Abstract

Moisture sorption data are useful in choosing suitable packaging material having a desirable water vapour barrier property in addition to determining the stability of the product. The sorption isotherms of milk burfi, one of the important Indian traditional milk-based sweets, using sugar and sugar substitutes were determined. The product was prepared replacing sugar with sorbitol, maltodextrin (MD)+polydextrose (PD), and PD alone, along with aspartame to give an equi-sweetness level compared to sugar. The isotherms followed typical sigmoidal shape, characteristic of sugar-rich products. The curve for burfi with sorbitol shifted to the left compared to that of sugar, whereas for those prepared with MD+PD or PD, the curves are similar to that of burfi made with sugar. Several models were chosen to fit sorption behaviour and the Guggenheim-Anderson-De Boer model showed a better fit compared to other models.

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Acknowledgements

The authors thank Dr. B. R. Lokesh, Head, LSTF department; Dr. R.N. Tharanathan, Scientist, B & N department; and Dr. V. Prakash, Director of the Institute for their keen interest in the work.

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Authors and Affiliations

  1. Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute, 570 013, Mysore, India

    Ramakrishna Chetana & Sunki Reddy Yella Reddy

  2. Department of Biochemistry and Nutrition, Central Food Technological Research Institute, 570 013, Mysore, India

    Ponnachanna Chengappa Srinivasa

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  1. Ramakrishna Chetana
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  2. Ponnachanna Chengappa Srinivasa
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  3. Sunki Reddy Yella Reddy
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Correspondence to Sunki Reddy Yella Reddy.

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Chetana, R., Srinivasa, P.C. & Yella Reddy, S.R. Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes. Eur Food Res Technol 220, 136–141 (2005). https://doi.org/10.1007/s00217-004-1007-1

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  • DOI: https://doi.org/10.1007/s00217-004-1007-1

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