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Optimizing Acceptability of a High Fruit‐Low Sugar Peach Nectar using Aspartame and Guar Gum
Author(s) -
PASTOR M.V.,
COSTELL E.,
IZQUIERDO L.,
N L. DURÁ
Publication year - 1996
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.1365-2621.1996.tb12218.x
Subject(s) - aspartame , nectar , sugar , guar gum , food science , guar , chemistry , sucrose , response surface methodology , botany , biology , chromatography , pollen
Sixteen low‐sugar peach nectar samples were prepared with 60% fruit, 0.082 to 0.922 g/L aspartame and 0 to 4.0 g/L guar gum, following a two‐factor central composite rotatable design. The formulation containing 0.6 g/L aspartame and 0.6 g/L guar gum was selected by Response Surface Methodology. Chemical composition, calorie content, rheological behavior and acceptability of the selected sample, the control sample with added sucrose and of both low‐calorie and regular commercial nectars were compared. Acceptability data were analyzed by ANOVA, signal to noise ratio and Internal Preference Mapping. Acceptability of the selected sample did not differ from that of the control sample nor from some commercial nectars.