Moisture sorption characteristics of milk burfi, an traditional Indian sweet, using sugar substitutes

<p align="justify">Moisture sorption data are useful in choosing suitable packaging material having a desirable water vapour barrier property in addition to determining the stability of the product. The sorption isotherms of milk burfi,one of the important Indian traditional milk-based sweets,using sugar and sugar substitutes were determined. The product was prepared replacing sugar with sorbitol, maltodextrin (MD)+polydextrose (PD), and PD alone, along with aspartame to give an equi-sweetness level compared to sugar. The isotherms followed typical sigmoidal shape,characteristic of sugar-rich products. The curve for burfi with sorbitol shifted to the left compared to that of sugar,whereas for those prepared with MD+PD or PD, the
curves are similar to that of burfi made with sugar. Several
models were chosen to fit sorption behaviour and the
Guggenheim-Anderson-De Boer model showed a better
fit compared to other models.</p>