์ฝ˜ํ…์ธ ๋กœ ๊ฑด๋„ˆ๋›ฐ๊ธฐ
Merck

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
์ดˆ๋ก

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 50โ€‰gโ€‰kg(-1) sucrose and 160โ€‰mgโ€‰kg(-1) ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80โ€‰ยฐC for 1โ€‰min retained acceptable ฮฒ-carotene (4300โ€‰ยตgโ€‰kg(-1) ) and did not result in the cooked flavour noted at 65โ€‰ยฐC/30โ€‰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 0.1-0.3โ€‰gโ€‰kg(-1) GE or 2.0โ€‰gโ€‰kg(-1) GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4โ€‰ยฐC for 30โ€‰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 0.3โ€‰gโ€‰kg(-1) GE greatly enhanced juice cloud stability during storage.

MATERIALS
์ œํ’ˆ ๋ฒˆํ˜ธ
๋ธŒ๋žœ๋“œ
์ œํ’ˆ ์„ค๋ช…

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