Optimization of levels of artificial sweeteners for preparation of sugar free kulfi

Sugar free kulfi was prepared using different levels of aspartame, sorbitol and maltodextrin. A central composite rotatable design (CCRD) was used together with. A response surface methodology (RSM) to analyze and predict the optimum levels of artificial sweeteners. All model terms were significant in flavour at quadratic level of aspartame, sorbitol and maltodextrin whereas in sweetness, the model terms were significant at quadratic level of aspartame only. In respect of body and texture, the model terms were significant at linear level except sorbitol and at quadratic level except aspartame. All the model terms were non significant in colour and appearance except sorbitol at linear level. The optimum levels of artificial sweetners corresponded to 700 ppm aspartame, 5.87% sorbitol and 4.24% maltodextrin to obtain flavour score of 9, sweetness score of 4.3, body and texture score of 4, colour and appearance score of 4 and overall acceptability score of 21.3.