TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BURFI MADE WITH VARIOUS SWEETENERS

Abstract

High‐intensity low‐calorie sweeteners saccharin, acesulfame‐K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low‐calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low‐calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low‐calorie sweeteners. The results of the sensory evaluation have shown the successful use of low‐calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health‐conscious consumers. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic‐friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low‐calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low‐calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health‐conscious consumers.

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

“…Changes in body and texture scores could be attributed to lowering in moisture content in burfi with prolonging of storage period. Decrease in moisture content in burfi tends to alter textural attributes of burfi, which is predominated reflected in increased hardness [1]. Jha et al [18] reported that the increase in hardness of peda with increase in storage period primarily was due to moisture loss to the environment and thereby increasing the total solids and hardness of product.…”

Effect of bulking agents on the quality of artificially sweetened misti dahi (caramel colored sweetened yoghurt) prepared from reduced fat buffalo milk

“…Being aware of the impact of sugar on health, today's health conscious consumer is looking for the low-sugar or sugar-free Indian traditional dairy products. With a view to provide the pleasure of ethnic Indian dairy delicacies to people on restricted diet, attempts have been made to develop various artificially sweetened products such as burfi (Arora et al, 2007Prabha, 2006), gulabjamun (Chetana, Manohar, & Reddy, 2004), rasogolla, kulfi (Garg, 2005) and lassi (George, Arora, Sharma, Wadhwa, & Singh, 2010;Khurana, 2006). About 9% of the total milk produced in India is converted into fermented milk products (Singh, 2007).…”

Effect of processing variables on quality of milk burfi prepared with and without sugar

“…The discovery of a large number of new sweeteners over the past few decades has led to the development of various sugar-free or low sugar products, particularly for diabetics and people using special diets or prone to obesity (Ozdemir and Sadikoglu 1998). Burfi with sucralose, its analyses and storage stability are recently reported and found that burfi sweetened with low-calorie sweeteners ranked lower in various textural attributes compared to sucrose sweetened burfi even on storage (Arora et al 2007(Arora et al , 2009. However, in confectionery products and traditional sweets, sugar does more than providing sweetness; it provides bulk, lowers water activity and modifi es texture.…”