Optimizing Acceptability of a High Fruit‐Low Sugar Peach Nectar using Aspartame and Guar Gum
Maria Vicenta Pastor, E. Costell, L. Izquierdo, L. DURÁ N
Journal of Food Science
Abstract
ABSTRACT 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
aspartame and guar gum optimize acceptability
“The formulation containing 0.6 g/L aspartame and 0.6 g/L guar gum was selected by Response Surface Methodology.”
selected sample not differ acceptability
“Acceptability of the selected sample did not differ from that of the control sample nor from some commercial nectars.”
low-sugar peach nectar compare chemical composition, calorie content, rheological behavior and acceptability
“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 ...”