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Effect of Artificial Sweeteners and Sugar Alcohol on the Quality of Peach Nectar

تأثير المحليات الصناعية والسكريات الكحولية في نوعية نكتار الخوخ

Basmaa S. Sheet بسماء سعدالدين شيت --- O. Fawzi Abdulaziz عمر فوزي عبدالعزيز --- Mahmoud A. Ayed محمود اسعد عايد

Tikrit Journal for Agricultural Sciences مجلة تكريت للعلوم الزراعية
ISSN: 18131646 Year: 2014 Volume: 14 Issue: 1 Pages: 206-215
Publisher: Tikrit University جامعة تكريت

Abstract

Peach Nectar was prepared by replacing sucrose with alternative sweeteners Sucralose, rebaudioside-A, xylitol and sorbitol at ratio 100% and theirs mixture 50% for each sweetener . Were studied properties of physicochemical and sensory evaluation for duration three months, It was observed a significant increase in acidity, the percentage of soluble solids, viscosity , the value of hydroxymethyl furfural and value of color index a *, while decreased significantly pH values and value of color index L * and b * for all treatment with increasing duration of storage The results showed that the highest significant increase in acidity value at the end of the storage in the treatment that sweetened with sucralose and rebaudioside-A, it was reaching (0.453%) for each other and theirs mixture (0.450%) . Increased total soluble solids , the treatment that sweetened with sorbitol obtained the highest significant increase, it was (18.51%) and their mixtures , Thus viscosity increased in this treatment and their mixtures compared to the rest treatment . It obtained the highest change in peach nectar color that sweetened with sucrose, represented by HMF value that reached (1.870 mg /l) , this led to rise in index value of red color a* in it when estimating color, it reached (1.840) but decreased index values of color L * and b * (bright yellow) in the same treatment, they reached (26,06and 16.48) respectively compared to the rest treatment. The pH value decreased in treatment that sweetened with artificial sweeteners and theirs mixture that reached (2.310). This means that the duration of storage and treatment influenced significantly on the sensory properties (odor, taste, color and appearance) for samples of peach Nectar. All the treatments were rise in the odor acceptance degree in the end period of storage, but decreased in the control treatment, and decreased the degree of acceptance of taste in treatment that sweetened with sorbitol (4.73) compared to all treatment but the taste improved slightly after mixed with other alternative sweeteners under study. The highest degree of color and appearance acceptance in all treatment special those that sweetened with artificial sweeteners.

تم تحضير نكتار الخوخ باستبدال السكروز بالمحليات البديلة السكرالوز ، الريبوديوسايد -1 ، الزايليتول والسوربيتول بنسبة 100% ومزج كل محليين بنسبة 50 % . وتمت دراسة الخواص الفيزيوكيميائية والحسية للمعاملات اثناء خزنها لمدة ثلاثة اشهر . اظهرت النتائج ارتفاعا معنويا في الحموضة والـ TSS% واللزوجة وقيمة هيدروكسي مثيل فرفورال وقيمة مؤشر اللون a ، بينما انخفضت معنويا قيمة الاس الهيدروجيني ومؤشري اللون L و b للمعاملات جميعها مع زيادة مدة الخزن ......

Keywords

Artificial --- Sugar --- Peach --- محليات صناعية ، سكريات كحولية ، نكتار الخوخ