Year: 2021 | Month: June | Volume 10 | Issue 1

Substitution of Sucrose in Lassi by Tagatose as a Sweetener

Akashamrut M. Patel Subrota Hati Bhavbhuti M. Mehta K.D. Aparnathi


In the era of reduction in sugar consumption, availability of suitable alternative sweeteners is highly desirable. But to find an ideal substitute of sucrose remained destined dream. Tagatose is now is emerging as very promising substitute of sucrose for use as a sweetener. Therefore, in present study suitability of tagatose evaluated as a sweetener in Lassi. The findings of the study suggested that Lassi prepared by substituting sucrose by tagatose or its blend with sucrose or fructose was very well acceptable in sensory evaluation. Tagatose was able to substitute sucrose in Lassi without any changing the process parameter. Proximate composition, physicochemical properties and microbial counts of the sucrose substituted Lassi were more or less similar to corresponding products prepared by using sucrose as a sweetener. Shelf-life of the sucrose substituted Lassi was also similar to corresponding Lassi prepared by using sucrose as a sweetener.

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Print This Article Email This Article to Your Friend

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

4733940 - Visitors since April 13, 2019