title: Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.
abstract: BACKGROUND
  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.
  
  
  RESULTS
  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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Food Science Unit, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand.
authors.forename: Pornrat
authors.initials: P
authors.lastname: Sinchaipanit
authors.forename: William L
authors.initials: WL
authors.lastname: Kerr
authors.forename: Rungrat
authors.initials: R
authors.lastname: Chamchan
mesh_terms: D001218:Aspartame / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D031204:Caloric Restriction; D003102:Colloids / Q000032:analysis; D018552:Daucus carota; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D006358:Hot Temperature; D013395:Sucrose / Q000031:analogs & derivatives / Q000032:analysis; D013549:Sweetening Agents; D013649:Taste; D013843:Thiazines / Q000032:analysis
chemical_list: D003102:Colloids; D013549:Sweetening Agents; D013843:Thiazines; D013395:Sucrose; C026285:trichlorosucrose; C006362:acetosulfame; D001218:Aspartame
keywords: carrot juice; cloud stability; hydrocolloids; reduced calorie; sweeteners