Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink
Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink
Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) pH and (B) ascorbic acid content of orange juice during storage period of 90 days at 20±0.4oC. Different letters show significant differences among treatments. Data represent the means ± SD, n=3.
Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) TSS and (B) TA of orange juice during storage period of 90 days at 20±0.4oC. Data represent the means ± SD, n=3.
Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) Color, (B) Taste, (C) Aroma and (D) Overall acceptability of orange juice during storage period of 90 days at 20±0.4oC. Data represent the means ± SD, n=3.
