Substitution of Sucrose in Lassi by Tagatose as a Sweetener Patel Akashamrut M.1, Hati Subrota2,*, Mehta Bhavbhuti M.3, Aparnathi K.D.3 1Department of Food Safety & Testing, College of FPT & BE, AAU, Anand, India 2Department of Dairy Microbiology, SMC College of Dairy Science, AAU, Anand, India 3Department of Dairy Chemistry, SMC College of Dairy Science, AAU, Anand, India *Corresponding author: max037.ndri@gmail.com
Online Published on 06 September, 2022. Abstract 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. Top Keywords Tagatose, Lassi, Substitution, Sucrose. Top |