Table 2.
Changes in quality of aspartame (650 ppm) sweetened kalakand during storage at 6–8 °C
| Particulars of kalakand | Storage (Days) | ||
|---|---|---|---|
| 0 | 3 | 7 | |
| Sensory quality | |||
| Sweetness | |||
| Control | 8.1 ± 0.12Aa | 8.1 ± 0.12Aa | 8.0 ± 0.12Aa |
| Aspartame | 7.6 ± 0.16Ba | 7.6 ± 0.161Ba | 7.5 ± 0.17Ba |
| Color and appearance | |||
| Control | 8.0 ± 0.18Aa | 7.8 ± 0.12Aa | 7.8 ± 0.20Aa |
| Aspartame | 7.6 ± 0.18Ba | 7.5 ± 0.18Ba | 7.2 ± 0.31Ba |
| Body and texture | |||
| Control | 7.8 ± 0.12Aa | 7.8 ± 0.12Aa | 8.1 ± 0.12Aa |
| Aspartame | 6.7 ± 0.36Ba | 6.8 ± 0.22Ba | 6.5 ± 0.17Ba |
| Overall acceptability | |||
| Control | 8.0 ± 0.26Aa | 8.0 ± 0.26Aa | 8.0 ± 0.17Aa |
| Aspartame | 7.1 ± 0.27Ba | 7.0 ± 0.27Ba | 6.6 ± 0.48Ba |
| Physicochemical | |||
| Titratable acidity (%LA) | |||
| Control | 0.35 ± 0.01Aa | 0.37 ± 0.00Ab | 0.40 ± 0.00Ac |
| Aspartame | 0.34 ± 0.00Aa | 0.41 ± 0.00Bb | 0.43 ± 0.00Bc |
| pH | |||
| Control | 6.37 ± 0.00Aa | 6.35 ± 0.01Aa | 6.29 ± 0.00Ab |
| Aspartame | 6.35 ± 0.00Aa | 6.32 ± 0.03Ab | 6.25 ± 0.00Bc |
| L (light ness) | |||
| Control | 65.7 ± 0.30Aa | 64.7 ± 0.30Aa | 63.2 ± 0.41Ab |
| Aspartame | 66.5 ± 0.16Aa | 65.6 ± 0.05Aa | 65.3 ± 0.12Ba |
| A (red ness) | |||
| Control | 6.2 ± 0.09Aa | 7.2 ± 0.18Ab | 7.2 ± 0.05Ab |
| Aspartame | 5.9 ± 0.22Aa | 6.3 ± 0.10Aa | 6.9 ± 0.11Ab |
| B (yellow ness) | |||
| Control | 31.8 ± 0.10Aa | 30.9 ± 0.15Aa | 30.7 ± 0.23Aa |
| Aspartame | 30.5 ± 0.11Aa | 31.2 ± 0.13Aa | 30.5 ± 0.10Aa |
| Microbiological quality | |||
| Total plate count (log CFU/ml) | |||
| Control | 1.6 × 103 ± 0.32Aa | 3.6 × 103 ± 0. 92Ab | 5.6 × 103 ± 0.26Ac |
| Aspartame | 2.0 × 103 ± 0. 28Aa | 5.0 × 103 ± 0.69Bb | 10.3 × 103 ± 1.04Bc |
Means in each row with different superscripts (a, b, c) were significantly different (LSD test, P < 0.05) from each other. Means in a column with different superscripts (A, B) were significantly different (LSD test, P < 0.05) from each other. Data are presented as means ± SD (n = 8)