The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time

被引:3
作者
Peasura, Napassorn [1 ]
Sinchaipanit, Pornrat [1 ]
机构
[1] Mahidol Univ Salaya, Inst Nutr, 999 Phutthamonthon 4 Rd, Nakhon Pathom 73170, Thailand
来源
BEVERAGES | 2022年 / 8卷 / 02期
关键词
guava nectar; stevia; neotame; physicochemical property; rheology; STEVIA STEVIA-REBAUDIANA; MANGO NECTAR; NATURAL SWEETENER; VITAMIN-C; SUCROSE; QUALITY; SUGAR; ULTRASOUND; SUBSTITUTE; STABILITY;
D O I
10.3390/beverages8020024
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 degrees C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were beta-caryophyllene, alpha-caryophyllene, bisabolene, aromadendrene, alpha-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.
引用
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页数:13
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