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Aspartame: safety and stability in kalakand
H M Gawande1, Sumit Arora2, Vivek Sharma2
1Department of Dairy Chemistry, College of Dairy Technology, (Pusad) Dist-Yeotmal, Warud, Maharashtra India 445204 ; Department of Dairy Chemistry, College of Dairy Technology, (Pusad), Dist-Yeotmal, Warud, Maharashtra India 444205.
Journal of Food Science and Technology
|April 2, 2015
Summary
Aspartame can replace sucrose in kalakand, maintaining sweetness and texture for up to 7 days. This study confirms aspartame
Area of Science:
- Food Science
- Food Chemistry
- Nutritional Science
Background:
- Traditional Indian sweets like kalakand often use sucrose.
- Developing sugar-free alternatives is crucial for diabetic and health-conscious consumers.
- Aspartame is a low-calorie artificial sweetener with high sweetening power.
Purpose of the Study:
- To evaluate the feasibility of using aspartame as a sucrose substitute in kalakand production.
- To assess the sensory attributes, physicochemical properties, and microbial stability of aspartame-sweetened kalakand during storage.
- To establish analytical methods for aspartame quantification and stability assessment in the food matrix.
Main Methods:
- Kalakand was prepared using aspartame (0.065%) as a sucrose substitute.
- Sensory evaluation (sweetness, color, texture, mouthfeel) was conducted.
- Physicochemical analyses included titratable acidity, pH, and color (L*).
- Microbial analysis involved total plate counts.
- Aspartame stability was assessed using High-Performance Liquid Chromatography (HPLC) after solid-phase extraction.
Main Results:
- Aspartame-sweetened kalakand received the highest scores for sweetness and closely resembled the control.
- Sensory attributes (sweetness, color, body, texture, mouthfeel) remained desirable after 7 days of refrigerated storage.
- Increased titratable acidity and a slight pH drop were observed during storage for both control and aspartame samples.
- Aspartame-sweetened kalakand showed higher total plate counts but maintained stability.
- HPLC analysis confirmed aspartame stability in kalakand during storage, with no significant degradation.
Conclusions:
- Aspartame is a viable sugar substitute for kalakand, offering comparable sensory qualities to sucrose-sweetened versions.
- Aspartame-sweetened kalakand exhibits good stability in terms of sensory and physicochemical properties during refrigerated storage.
- The study validates the stability of aspartame in the kalakand matrix and provides reliable analytical methods for its assessment.
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