Development of low calorie snack food based on intense sweeteners.

Intense sweeteners namely Aspartame, Acesulfame
K and Sucralose were used in the preparation of sugar
substitute sprinklers and these were used in snack food,
replacing sugar. Study was conducted with an objective to
develop low calorie snack food. The psychometric study
showed that the threshold values forAcesulfame K,Aspartame
and Sucralose were 0.012, 0.030 and 0.005 g respectively.
The time intensity study revealed that among three sweeteners
Aspartame had more lingering sweetness (at 60 s).
The sensory evaluation of Shankarpoli prepared using refined
wheat flour revealed that there was no significant
difference in typical attributes of the snack; Aspartame and
Acesulfame K had same sweetness intensity where as
Sucralose had higher intensity of sweetness. Consumer acceptance
study revealed that 53 % of the consumers liked the
snack with Sucralose, which is highest compared to other two
sweeteners namely Aspartame and Acesulfame K (47 %).
Thus sweeteners can be used as sweetening agents in traditional
food preparations.