Search

Sugar free ice-cream was prepared using different levels of aspartame, sorbitol and maltodextrin. The response variables considered were: flavour, sweetness, body and texture, colour and appearance and overall acceptability. A Central Composite Rotatable Design (CCRD) was used as experimental design. The Response Surface Methodology (RSM) was used to analyze and predict the optimum levels of artificial sweeteners for preparation of sugar free ice-cream. All model terms were significant in flavour at quadratic level for aspartame and maltodextrin except sorbitol whereas, in respect of sweetness, all the model terms were significant at linear level only. In respect of body and texture the model terms where significant at linear and quadratic level for maltodextrin only. But for colour and appearance the model term for aspartame and maltodextrin were significant at linear level except sorbitol. For overall acceptability the model terms at linear level were significant for aspartame and maltodextrin whereas, it is significant only for aspartame at quadratic level. The optimum levels of artificial sweeteners corresponded to 700 ppm aspartame, 7.00 per cent sorbitol and 12 per cent maltodextrin on the basis of milk to obtain flavour score 9, sweetness score 4.5, body and texture 4.5, colour and appearance score 4.6 and overall acceptability score 22.5. [ABSTRACT FROM AUTHOR]