Development of Dietetic Misti Dahi (Indian Yoghurt) Using Natural and Artificial Sweeteners

Abstract

Dairy based sweetmeats usually contain high sugar with a high calorific value which in turn is linked to various non-communicable diseases. To reduce this high calorie content, sugar can be replaced in part or wholly by non-nutritive artificial sweeteners, as well as natural sweetener like honey. In the present study natural and artificial sweetener sources (honey and sucralose, respectively) were used to replace sucrose in part or completely to develop low calorie fat reduced misti dahi, an Indian yoghurt. Effect of sweeteners on setting time, proximate composition, microbiological quality and calorific value of mistidahi, and sensory quality were analysed as per the standard methods. Protein and total solids (TS) content decreased from 4.22 to 3.96% or 4.39 to 4.23% in honey or sucralose and from 24.20 to 21.99% in honey or 21.57 to 16.70% in sucralose, respectively with increase in honey or sucralose used to replace sucrose in mistidahi, while fat content was variable. Microbiological analysis revealed that with an increase in the content of honey, the total aerobic plate count (TAPC) of mistidahi tended to show an increase, while for sucralose containing samples a decreasing trend in TAPC in mistidahi was noted.