Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar

• Main Authors: Enseih Asgari, Mohammad Goli
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2018-05-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: apricot nectar; sensory evaluation; stevia; tragacanth; viscosity
• Online Access: http://journals.rifst.ac.ir/article_67063_d1699ff17ae8af40bfd90762e227837a.pdf

Awareness of people about the suitable nutrition, can influence human nutrition and lead manufacturers to produce food products with low fat, sugar and salt, but with high fiber. One of the special diets is production of low-calorie foods with less sugar. In this study the effect of replacing sucrose with stevioside (0, 50 and 100%) and tragacanth gum (0.5%) in low-calorie apricot nectar was investigated. In the present study the tests included acidity, pH, total solids, total sugar, density, antioxidant activity (DPPH), total phenol, viscosity, lightness and sensory evaluation. The results showed that the Stevia addition had no significant effect on acidity and pH; however, it caused significant changes in the total solids and density of treatments. Total sugar and viscosity reduced with increasing Stevia addition. Antioxidant activity of samples increased with Stevia addition and, in all samples these factors improved through the addition of tragacanth gum. Additionally, rheological behaviors of samples were Power law with correlation coefficient of higher than 99 percent, and consistency coefficient increased by gum addition. The sensory evaluation results showed that sensory score reduced with 100% Stevia replacement that may be related to the bitter after-taste of Stevia and can be covered with tragacanth gum application. The above mentioned results showed that by replacing sugar with Stevia and tragacanth gum low-calorie products can be produced for the consumers.