Table 1.
Sensory quality of kalakand containing different levels of aspartame
| Characteristics | Control | Aspartame levels | |||
|---|---|---|---|---|---|
| 0.055 % | 0.060 % | 0.065 % | 0.070 % | ||
| 550 ppm | 600 ppm | 650 ppm | 700 ppm | ||
| Sweetness | 8. 0 ± 0.00a | 6.7 ± 0.34b | 6.7 ± 0.25b | 7.7 ± 0.16a | 6.2 ± 0.37b |
| Body &texture | 7.6 ± 0.17a | 6.3 ± 0.25b | 6.4 ± 0.22b | 6.4 ± 0.31b | 6.5 ± 0.18b |
| Colour & appearance | 7.6 ± 0.18a | 6.9 ± 0.14b | 7.0 ± 0.18b | 7.0 ± 0.25b | 7.0 ± 0.18b |
| Overall acceptability | 7.7 ± 0.16a | 6.1 ± 0.22b | 6.2 ±0.25b | 7.1 ± 0.25c | 6.8 ± 0.18c |
Means in each row with different superscripts (a, b, c) were significantly different (LSD test, P < 0.05) from each other. Data are presented as means ± SD (n = 8)