Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk

Joshi, K. A.; Kumari, Anuradha; Arora, Sumit; Singh, Ashish Kumar

doi:10.1016/j.lwt.2016.02.011

Cited by 11 publications

(11 citation statements)

References 17 publications

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“…In another study, Joshi et al developed a method for the quantification of maltitol in flavoured milk, burfi and yoghurts [29]. Sample extraction was carried out with water under sonication for 20 min at 40 • C. A treatment with Carrez reagents was applied to remove proteins, followed by filtration through filter paper and a 0.22 µm syringe filter [29].…”

Section: Analytical Methods For Maltitol Determinationmentioning

confidence: 99%

“…The RI detector allows simple and fast analysis of compounds that change the refractive index of the solvent, which are virtually all analytes [34]. Joshi et al successfully established a procedure for maltitol analysis in dairy products, which was based on the use of an amino column containing a silica-based aminopropyl bonded stationary phase linked with an RI detector [29]. An isolation method based on enzymatic treatment with β-galactosidase was applied for the lactose hydrolysis, which allowed the removal of the lactose peak that had a retention time coincident with maltitol [29].…”

Section: Uhplc-ms/msmentioning

confidence: 99%

“…Joshi et al successfully established a procedure for maltitol analysis in dairy products, which was based on the use of an amino column containing a silica-based aminopropyl bonded stationary phase linked with an RI detector [29]. An isolation method based on enzymatic treatment with β-galactosidase was applied for the lactose hydrolysis, which allowed the removal of the lactose peak that had a retention time coincident with maltitol [29]. Hadjikinova et al also developed and validated an HPLC-RI method for the simultaneous determination of four sugars and five sugar alcohols including maltitol in desserts [32].…”

Section: Uhplc-ms/msmentioning

confidence: 99%

“…Maltitol is added to many foods as a sweetener and sugar substitute in relation to its possible interaction with different ingredients. Some studies have reported that the concentration of a sweetener and the characteristics of foodstuff remain stable throughout their shelf life and do not significantly vary when looking at normal food products: yoghurt, burfi, flavoured milk [29], and chocolate [49].…”

Section: Metabolismmentioning

confidence: 99%

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Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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Bulk sweetener maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine maltitol’s food safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.

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Section: Analytical Methods For Maltitol Determinationmentioning

confidence: 99%

Section: Uhplc-ms/msmentioning

confidence: 99%

Section: Uhplc-ms/msmentioning

confidence: 99%

Section: Metabolismmentioning

confidence: 99%

See 2 more Smart Citations

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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show abstract

“…Yoghurt was manufactured with addition of either sucrose or artificial sweeteners (APM or NTM) using the method of Joshi et al . () with slight modification. Standardised milk (fat 4 g/100 mL and Milk solid non fat 12 g/100 mL) was homogenised.…”

Section: Methodsmentioning

confidence: 99%

Comparative stability of aspartame and neotame in yoghurt

Kumari

Arora

Choudhary

et al. 2017

Int J of Dairy Tech

Self Cite

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The comparative stability of aspartame and neotame was monitored in yoghurt during its processing, fermentation and storage. A solid-phase extraction method was suggest changing it to developed for the isolation of aspartame and neotame. Pasteurisation (85°C/30 min) resulted in approximately 47% and 3% loss of aspartame and neotame, respectively. During fermentation, 3% loss of aspartame was observed, but no loss of neotame. There was no significant effects on the stability of either aspartame or neotame during storage (4-7°C/15 days). The results indicated that neotame was more stable than aspartame under both pasteurisation and fermentation conditions; however, during storage, both sweeteners exhibited excellent stability.

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Sugar Alcohols

Grembecka

2018

Reference Module in Chemistry, Molecular Sciences and Chemical Engineering

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Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk

Cited by 11 publications

References 17 publications

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Comparative stability of aspartame and neotame in yoghurt

Sugar Alcohols

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