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Stability of Aspartame in Fruit Preparations Used in Yogurt
Author(s) -
FELLOWS J.W.,
CHANG S.W.,
SHAZER W.H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05357.x
Subject(s) - aspartame , shelf life , food science , organoleptic , chemistry
Stability of aspartame (APM) in three fruit preparations stored 6 months at three temperatures was assessed monthly. Remaining aspartame, microbiological quality, objective color and pH were determined; sensory acceptance tests were conducted with the fruit added to a commercial yogurt. pH or microbiological counts did not change during storage. About 60% of original APM remained after 6 months at 21.1°C. APM level was a function of pH, temperature and time. Based on the tests, shelf life estimates for the fruit preparations were 1½ months at 32.2°C, 4–6 months at 21.1°C, and > 6 months at 4.4°C.