Abstract: Sweets are prepared with the high amount of sucrose, which not good for dietetic consumers. Sucrose was successfully replaced with the sweetener blends for the preparation of the indigenous cereals snack (Shankarpoli). The study was conducted with artificial sweetener blends based sweetening agents to be used in the preparation of Indian snack i.e. Shankarpoli. Various sweeteners stevia, maltitol and sucralose blends were used in the preparation of snack. Several possibilities exist to exploit the benefits of artificial sweeteners in the bakery and confectionery processing plant to enhance the safety from disease related to high-calorie intake and quality of products. The threshold intensity for sugar, stevia, maltitol, and sucralose were 0.5, 0.027, 1.8 and 0.005 g respectively. Shankarpoli was prepared using refined wheat flour. In Shankarpoli sugar and sweetener blends were added by sprinkle method because sprinkle process enhances the texture of snack compared with other processes. The sensory evaluation of snacks was done by Qualitative Descriptive analysis (QDA) and there was no significant difference in typical attributes of the snack, but the overall acceptance was found higher in blend 8 (8g maltitol, 0.0775g stevia, and 0.00775g sucralose) with minimum lingering sweetness.
Keywords: Shankarpoli, Sucralose, Stevia, Maltitol, Qualitative Descriptive analysis.
Title: Optimization of sweetener blends for the preparation of Indian ethnic snack
Author: Radha Kushwaha, Vinti Singh, Devinder Kaur, Maya Prakash
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
Research Publish Journals
