Optimisation of sweetener and bulking agent levels for the preparation of functional Chhana-murki

Abstract

A functional Chhana-murki (FCM) was formulated at laboratory scale using different levels of microcrystalline cellulose (MCC): inulin (fibre) blend (1:1), isomalt:lactitol (polyol) blend (1:1), gum arabic and sucralose by response surface methodology (RSM) and sensory analysis. The colour and appearance, texture, flavour and overall acceptability scores increased by increasing the fibre level from 5 to 10% (w/w) and polyol level from 5 to 15% (w/w). The sweetness score increased significantly by increasing the sucralose level from 600 to 800 ppm (w/w). The optimised product had 738 ppm sucralose, 10% fibre, 15% polyol and 1.1% gum arabic.