Low calorie carrot halwa was prepared by replacing sugar in recipe with saccharine at four different levels and the product was also subjected to physical and sensory qualities during storage. Stability of saccharine was also studied during storage. It was found that carrot halwa prepared with replacement of sugar up to 10% with saccharine scored highest in sweetness perception and at par in other sensory properties i.e. colour and appearance, body and texture and overall acceptability with control. Storage studies at 10 ºC revealed that saccharine sweetened carrot halwa (stored in polystyrene thermoformed cups), resembled the control in retaining the sensory profile, but showed increased acidity and microbial load. HPLC analysis showed no degradation of saccharine during entire period of storage in all samples.

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