title: Aspartame: safety and stability in kalakand.
abstract: 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.
authors.affiliation: 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.
authors.forename: H M
authors.initials: HM
authors.lastname: Gawande
authors.affiliation: Division of Dairy Chemistry, NDRI, Karnal, Haryana India 132001.
authors.forename: Sumit
authors.initials: S
authors.lastname: Arora
authors.affiliation: Division of Dairy Chemistry, NDRI, Karnal, Haryana India 132001.
authors.forename: Vivek
authors.initials: V
authors.lastname: Sharma
authors.affiliation: Principal Scientist & Head Division of Dairy Chemistry, NDRI, Karnal, Haryana India 132001.
authors.forename: B K
authors.initials: BK
authors.lastname: Wadhwa
keywords: Aspartame; Degradation; Kalakand; Safety
references.citation: J Assoc Off Anal Chem. 1988 Sep-Oct;71(5):934-7
references.pmid: 3235412
references.citation: J Dairy Sci. 1994 Jan;77(1):34-8
references.pmid: 8120202
references.citation: Brain Res Brain Res Rev. 1993 Sep-Dec;18(3):293-314
references.pmid: 8401596