The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time
This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. Th...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/8/2/24 |
| _version_ | 1797489908273643520 |
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| author | Napassorn Peasura Pornrat Sinchaipanit |
| author_facet | Napassorn Peasura Pornrat Sinchaipanit |
| author_sort | Napassorn Peasura |
| collection | DOAJ |
| description | This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production. |
| first_indexed | 2024-03-10T00:23:22Z |
| format | Article |
| id | doaj.art-02e5edd0780f4345b5170251888cd4e3 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T00:23:22Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-02e5edd0780f4345b5170251888cd4e32023-11-23T15:37:26ZengMDPI AGBeverages2306-57102022-04-01822410.3390/beverages8020024The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage TimeNapassorn Peasura0Pornrat Sinchaipanit1Institute of Nutrition, Mahidol University Salaya, 999 Phutthamonthon 4 Rd., Nakhon Pathom 73170, ThailandInstitute of Nutrition, Mahidol University Salaya, 999 Phutthamonthon 4 Rd., Nakhon Pathom 73170, ThailandThis study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.https://www.mdpi.com/2306-5710/8/2/24guava nectarstevianeotamephysicochemical propertyrheology |
| spellingShingle | Napassorn Peasura Pornrat Sinchaipanit The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time Beverages guava nectar stevia neotame physicochemical property rheology |
| title | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time |
| title_full | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time |
| title_fullStr | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time |
| title_full_unstemmed | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time |
| title_short | The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time |
| title_sort | impact of sweetener type on physicochemical properties antioxidant activity and rheology of guava nectar during storage time |
| topic | guava nectar stevia neotame physicochemical property rheology |
| url | https://www.mdpi.com/2306-5710/8/2/24 |
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