Vol. 7, Issue 12 (2018)

Author(s):
Shivendra Pratap Singh, Subhash Shukla, SN Thakur, Prachi K Wasnik and Chandra Shekhar Mourya

Abstract:
Kheer is a cereal based traditional dairy dessert. Chhana is a heat-acid coagulated product of milk. Chhana Kheer which is a conventional dessert containing chhana and sugar. Dietetic Chhana Kheer was developed with artificial sweetener aspartame so that it would serve as a dietetic food for consumer and offer the same delicacy as a traditional conventional dairy product.Four treatment samples were studied viz., T₀ (Chhana Kheer Control) prepared from cow milk with sugar (@ 7%), T_1, T₂ and T₃containing artificial sweetener aspartame at the rate of 0.010%, 0.015% and 0.020% respectively. Highest moisture percentage was recorded in the treatment T₀ (52.72) followed by T₁ (52.02), T₂ (51.92) and T₃ (51.56).All the treatments were sensorily acceptable but Treatment T₁ received highest score (8.35) on 9 point Hedonic scale. The SPC count, Yeast and Mould count were within the limits of microbiological standards. The coliform count was obtained nil among all the samples. The cost of production observed a reducing trend from T₀ to T₃ which further added to the significance of experimental replacement of sugar with aspartame. Thus an acceptable quality of Chhana Kheer can be prepared using aspartame.