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

Pornrat Sinchaipanit, William L Kerr, Rungrat Chamchan

Index: J. Sci. Food Agric. 93(13) , 3304-11, (2013)

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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.© 2013 Society of Chemical Industry.