Gawande H M, Arora Sumit, Sharma Vivek, Wadhwa B K
Department 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.
Division of Dairy Chemistry, NDRI, Karnal, Haryana India 132001.
J Food Sci Technol. 2015 Apr;52(4):2373-9. doi: 10.1007/s13197-013-1206-5. Epub 2013 Nov 16.
Aspartame was used in the manufacture of kalakand instead of sucrose. Sensory evaluation revealed that aspartame when used in the preparation of kalakand at a level of 0.065 % scored the highest in terms of sweetness perception and resembled control. Aspartame sweetened kalakand possessed the same desirable sweetness, colour, body and texture/consistency and mouthfeel even after 7 days of storage at 6-8 °C. Significant increase in titratable acidity of control as well as aspartame sweetened kalakand was observed during storage. However, only a slight drop in pH was observed in all samples on storage. The titratable acidity was higher in aspartame sweetened products than the corresponding control samples. Lightness (L*) was less in control samples with sucrose than the aspartame sweetened kalakand during storage. Total plate counts were higher in aspartame sweetened kalakand than its corresponding control throughout the storage period. Total plate counts increased linearly for both aspartame sweetened kalakand and control. A solid phase extraction method was standardized for the isolation of aspartame in kalakand. HPLC analytical conditions were standardized for separation of aspartame and its degradation products diketopiperazine and L-phenylalanine. HPLC analysis revealed that aspartame did not degrade in kalakand during storage establishing its stability in these products.
阿斯巴甜被用于卡拉康（一种印度甜点）的制作中，替代了蔗糖。感官评价显示，当阿斯巴甜在卡拉康制备中以0.065%的水平使用时，在甜度感知方面得分最高，且与对照相似。即使在6 - 8°C储存7天后，用阿斯巴甜增甜的卡拉康仍具有相同理想的甜度、色泽、质地和口感/稠度以及风味。在储存期间，观察到对照以及用阿斯巴甜增甜的卡拉康的可滴定酸度显著增加。然而，在储存时所有样品的pH值仅略有下降。用阿斯巴甜增甜的产品中的可滴定酸度高于相应的对照样品。在储存期间，用蔗糖的对照样品的亮度（L*）低于用阿斯巴甜增甜的卡拉康。在整个储存期内，用阿斯巴甜增甜的卡拉康中的总平板计数高于其相应的对照。用阿斯巴甜增甜的卡拉康和对照的总平板计数均呈线性增加。建立了一种用于从卡拉康中分离阿斯巴甜的固相萃取方法。对用于分离阿斯巴甜及其降解产物二酮哌嗪和L - 苯丙氨酸的高效液相色谱（HPLC）分析条件进行了标准化。HPLC分析表明，阿斯巴甜在储存期间在卡拉康中未降解，证明了其在这些产品中的稳定性。
