Low calorie karadkheer was prepared by replacing 15%, 30%, 45% and 60% sugar with saccharine and stored at 10 ºC. Karadkheer prepared with replacement of sugar up to 30% with saccharine was best accepted during storage which, possessed the same desirable sweetness and sensory attributes even after three days of storage. Storage studies revealed that saccharine sweetened karadkheer resembled the control karadkheer in retaining the sensory profile, but showed rise in acidity and microbial load. HPLC analysis of saccharine sweetened low calorie karadkheer samples showed no degradation of saccharine during entire period of storage. | Suitability of saccharine for preparation of low calorie Karadkheer
