Preparation of Sandesh incorporated with Monk fruit (Siraitia grosvenorii) as natural sweetener

Abstract

In this study, Sandesh was prepared using toned milk and monk fruit as a natural sweetener. Monk fruit powder was added at 0%,1%, 2%, and 3% by weight of chhana. Based on sensory evaluation, Sandesh containing 3% monk fruit powder was found acceptable in terms of sensorial quality. The Sandesh was further packed in different packaging materials such as High-density polyethylene (HDPE), Low-density polyethylene (LDPE), and Polystyrene (PS) and stored at ambient and refrigerated conditions. Under refrigerated conditions, the product was good in terms of physicochemical and microbial quality till the 14^th day in the HDPE pouch. The Monk fruit Sandesh was also tested for DPPH radical scavenging, total phenolic content, color, texture, thermogravimetric analysis, X-ray diffraction (XRD), scanning electron microscopy, and storage stability.