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.