| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405947 | LWT - Food Science and Technology | 2011 | 9 Pages |
Misti dahi, the sweetened variety of dahi, is a popular fermented dairy product of eastern India. It is analogous with sweetened yoghurt, but has pleasant caramel colour and flavour. High sugar content in misti dahi may pose a hurdle for its successful marketing in other parts of the country in the present health foods regime. It is imperative to use a bulking agent when sugar is replaced with artificial sweetener. Hence, the effect of different bulking agents viz. maltodextrin, sorbitol and polydextrose, on the physico-chemical, sensory and textural properties of artificially sweetened misti dahi (ASMD) was studied. Standard method with slight modification was followed for making control misti dahi. ASMD prepared with different bulking agents was examined for sensory quality, physico-chemical properties and texture profile analysis. Maltodextrin increased acidity, water activity and viscosity of ASMD while decreased syneresis compared to other bulking agents. Instrumental surface colour (CIELAB) values of ASMD were similar to control sample. Maltodextrin increased hardness, adhesiveness and gumminess values of ASMD compared to sorbitol and polydextrose. Maltodextrin was found to be the most suitable bulking agent in the preparation of ASMD using aspartame and acesulfame-K.
