Vol. 7, Issue 3 (2019)
Utilization of artificial sweetener (Sucralose) for preparation of flavoured milk
Author(s): Kashid YM and Dr. KD Chavan
Abstract: Artificial sweetener sucralose was utilized for preparation of flavoured milk with a view to optimize the level of it for preparation of flavoured milk. The experimental treatments viz., No addition of sucralose (T0), addition of 100 ppm sucralose (T1), addition of 150 ppm sucralose (T2) and addition of 200 ppm sucralose (T3) and 6 % sugar (for control)were finalized on the basis of sensory evaluation. The experimental samples were evaluated for sensory, chemical and microbiological qualities. The standard methods were followed for analysis. The flavoured milk samples were chemically analysed for fat, protein, lactose, total solids, acidity and pH. The samples were enumerated for SPC, YMC and coliform counts. The sensory attributes i.e. colour and appearance, consistency, flavour and overall acceptability of the product significantly (P< 0.05) influenced due to addition of sucralose. It was observed that there was significant (p < 0.05) differences in the total solids content, fat, lactose, acidity and pH of the product due to addition of sucralose. The SPC counts of flavoured milk due to addition of sucralose significantly (p < 0.05) influenced. There was no of yeast and mould counts observed in flavoured milk samples on day 0 but the range was 1.14 x 103-2.16 x 104 cfu/ml from 3rd to 5th day of storage .The better quality flavoured milk can be prepared by addition of 150 ppm sucralose.
Pages: 202-207 | 660 Views 92 Downloads
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How to cite this article:
Kashid YM, Dr. KD Chavan. Utilization of artificial sweetener (Sucralose) for preparation of flavoured milk. Int J Chem Stud 2019;7(3):202-207.
