<div style="text-align: justify;">Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.</div>

Studies on sensory and textural properties of milk cake using response surface methodology

<p>The present investigation was carried out with the objectives to develop a low calorie with high nutritional quality having good acceptability. The results showed that best quality of sugar free aonla candy was made from (10%) aspartame sugar free materials and aonla segments. In comparison to candy had minimum acidity in standard (0.61%) and maximum in aspartame aonla candy (0.76%). &nbsp;Maximum ascorbic acid was in standard aonla candy (230.6mg/100g) and minimum in Sucralose aonla candy (85.4mg/100g). Tannin content was recorded maximum (1.60%) in aspartame candy and minimum was (1.48%) in standard candy. The maximum color contain was recorded in standard candy (L-28.53 a-5.55 b-16.88) followed by (L-28.42 a-8.09 b-13.82) aspartame candy. Thus it was concluded that 10% aspartame aonla candy could be considered the best from nutritional, cheapest, and organoleptic point of view. Hence low cost nutritionally balanced low calorie aonla candy for diabetic patient could be developed at house hold or commercial level.&nbsp;</p>


Studies on sensory and textural properties of milk cake using response surface methodology

Nutritional evaluation of sugar free aonla candy