- 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.
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 50โgโkg(-1) sucrose and 160โmgโkg(-1) ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80โยฐC for 1โmin retained acceptable ฮฒ-carotene (4300โยตgโkg(-1) ) and did not result in the cooked flavour noted at 65โยฐC/30โmin. Pectin (PE), carboxymethyl cellulose (CMC), guar gum (GU) and gellan gum (GE) were used to stabilise the juice cloud during storage. The addition of 0.1-0.3โgโkg(-1) GE or 2.0โgโkg(-1) GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4โยฐC for 30โdays. 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 0.3โgโkg(-1) GE greatly enhanced juice cloud stability during storage.