Process Optimization of Whey Lemon Beverage Using Sweetener Blend [Aspartame x Acesolfame-k)

摘要

The technology for preparation of artificially sweetened whey lemon beverage (WLB) was standardized to obtain the same sweetness as the sucrose sweetened WLB (control). The binary sweetener blend aspartame x acesulfame-K (50:50, 0.05%) scored the highest based upon comparison with the best optimized single sweetener aspartame (0.07%) in WLB and had no significant differences with the control WLB sweetened with sucrose in all sensory attributes. This best binary blend showed maximum synergy in sweetness intensity (17.5%) and overall acceptability (9.0%) with respect to only aspartame. Multiple sweetener approach involving use of binary blend (0.05%) resulted in 29% reduction of usage level when compared with only sweetener aspartame (0.07%). There was 61% reduction in calorific value of artificially sweetened WLB when compared with that of control WLB,