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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:3, March, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1479-1492
DOI: https://doi.org/10.20546/ijcmas.2019.803.172


Suitability of Saccharine for Preparation of Low Calorie Karadkheer
A.R. Walale, M.R. Patil and H.M. Gawande*
Department of Dairy Chemistry, College of Dairy Technology Warud (Pusad), Dist- Yavatmal, (M.S.), India. 445 204
*Corresponding author
Abstract:

Low calorie karadkheer was prepared by replacing 15%, 30%, 45% and 60% sugar with saccharine and stored at 10 ºC. Karadkheer prepared with replacement of sugar up to 30% with saccharine was best accepted during storage which, possessed the same desirable sweetness and sensory attributes even after three days of storage. Storage studies revealed that saccharine sweetened karadkheer resembled the control karadkheer in retaining the sensory profile, but showed rise in acidity and microbial load. HPLC analysis of saccharine sweetened low calorie karadkheer samples showed no degradation of saccharine during entire period of storage.


Keywords: Karadkheer, Saccharine, Artificial sweetener, Low calorie

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How to cite this article:

Walale, A.R., M.R. Patil and Gawande, H.M. 2019. Suitability of Saccharine for Preparation of Low Calorie Karadkheer.Int.J.Curr.Microbiol.App.Sci. 8(3): 1479-1492. doi: https://doi.org/10.20546/ijcmas.2019.803.172
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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