Substitutes for White Sugar in Fresh Fruit Juice-Sensory Characteristics of Adolescents Arun A., Arun Kanchana, Vijayalakshmi S.* School of Hotel and Catering Management, Vels University, P. V. Vaithiyalingam Salai, Velan Nagar, Chennai, India *Corresponding Author E-mail: vijayalakshmishiva99@gmail.com
Online published on 26 March, 2018. Abstract There is global rise in the consumption of refined white sugar which has specifically been responsible for much adverse health effect. This experimental study is aimed to incorporate varieties of white sugar substitutes in preparation of fresh fruits juice. Sensory analyses for juices were performed by hedonic testing with thirty panelists in each evaluation. The studied fresh fruit juices were: i. Pineapple with Honey, Pineapple with Palm Sugar, Pineapple with Jaggery. (ii) Pomegranate with Honey, Pomegranate with Palm Sugar and Pomegranate with Jaggery. (iii) Sweet lime with Honey, Sweet Lime with Palm Sugar and Sweet lime with jaggery. The sensory analysis results for fresh fruits juices made with sugar substitutes showed good acceptance by adolescent group. The sensory evaluation data has been analyzed with SPSS (21.0) to identify the preferences between the different fresh fruit juices with alternative traditional sweeteners. This analysis supported the conclusion that sugar substitutes can provide their sweetness in fruit juice formulations with good acceptability while keeping the advantages conferred by consumption of processed white sugar. Top Keywords Refined Sugar, Juice, Palm sugar, Honey, Jaggery. Top |