MilliporeSigma
  • Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

Journal of the science of food and agriculture (2013-04-16)
Pornrat Sinchaipanit, William L Kerr, Rungrat Chamchan
ABSTRACT

Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE) and sucralose (SUC) was partially used to replace the sugar in carrot juice. Sensory studies indicated that juice containing 50 g kg(-1) sucrose and 160 mg kg(-1) ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80 °C for 1 min retained acceptable β-carotene (4300 µg kg(-1) ) and did not result in the cooked flavour noted at 65 °C/30 min. Pectin (PE), carboxymethyl cellulose (CMC), guar gum (GU) and gellan gum (GE) were used to stabilise the juice cloud during storage. The addition of 0.1-0.3 g kg(-1) GE or 2.0 g kg(-1) GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4 °C for 30 days. The formulation of reduced-calorie carrot juice with ASP/ACE/SUC (6:1.5:1) provided synergistic sweetness and highly acceptable sensory properties. The addition of 0.3 g kg(-1) GE greatly enhanced juice cloud stability during storage.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Sucralose, ≥98.0% (HPLC)
Supelco
Acesulfame K, for food analysis, ≥99.0%
Supelco
Acesulfame K, Pharmaceutical Secondary Standard; Certified Reference Material
Acesulfame potassium, European Pharmacopoeia (EP) Reference Standard
Supelco
Sucralose, analytical standard
Aspartame, European Pharmacopoeia (EP) Reference Standard
Sigma-Aldrich
Asp-Phe methyl ester, ≥98%
Supelco
Aspartame, analytical standard