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Optimisation of sweetener blends for the preparation of lassi

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Sucrose was successfully replaced with sweetener blends for the preparation of lassi. Optimisation of the levels of sweeteners added individually or in blends, viz. binary, tertiary and quaternary and finally selection of the best blend among them was based on organoleptic assessment. Binary blend aspartame × acesulfame-k scored the highest when compared with the best optimised single sweetener aspartame, tertiary and quaternary blend in lassi and had nonsignificant differences with control in all sensory attributes. It showed maximum synergy in sweetness intensity in comparison to tertiary and quaternary blends. Use of binary blend resulted in 38% reduction of usage level when compared with single sweetener aspartame.
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Keywords: Lassi; Sensory analysis; Sweetener blends; Synergy

Document Type: Research Article

Publication date: 2010-05-01

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