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Sugar free indigenous Indian milk products

Nitin Mohan, Pawan Kumar, Rajkumar Kushwah, Rishabh Aggarwal, Er. Ashish Khare

Department of Food Technology, F.E.T.R.B.S. Engineering Technical Campus, Bichpuri, Agra The number of people suffering from diabetes, obesity, hypertension, and heart disease is increasing every year. The need for special dietary products marketed for use by individuals with diabetes and the safety and efficacy of certain nutritive sweetener substitutes for artificial sweeteners are reviewed. They can be achieved conveniently and at minimum expense through enlightened choices of commonly available food items. At present, specific and unique characteristics of food products with special therapeutic properties for diets of diabetic individuals cannot be delineated or defined on rational nutritional grounds. The synergistic combination of sweetener, known as multiple sweetener approach, enhance a performance of certain low calorie sweeteners in certain products, reduce cost and improve product taste and stability. India has rich and varied heritage of traditional of dairy products such as burfi, peda, gulabjamun, kalakand etc with great market potential. These are heat desiccated products of milk. The present review targets to study the improvement & effects on the quality of traditional indigenous dairy products in terms of keeping quality and nutritional value by use different proportion of sweeteners namely sucralose, stevia, sorbitol, and mannitol in order to get desirable textural and organoleptic properties.

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