Development and Storage Stability of Diet Mango Juice
Zaka ur Rehman1*, Kashif Akbar1, Altaf ur Rehman1, Hassan Waqas1, Alif Khan1 and Asad Ali2
ABSTRACT
The diet of mango juice was prepared by using non-nutritive sweeteners (cyclamate, sucralose, and aspartame) instead of sugar. The samples were filled and sealed in 300 ml of transparent glass bottles. Then diet mango juice samples were stored at room temperature for physicochemical analysis (Total soluble solids, ascorbic acid, pH, percent acidity, and sugar-acid ratio) and organoleptic evaluation (appearance, taste, flavor, overall acceptability) for three months. These were prepared with sweeteners, numbered as (T0) pure mango juice (control sample), (T1) mango juice+2.5g sucralose, (T2) mango juice+2.5g cyclamate, (T3) mango juice+2.5g aspartame, (T4) mango juice+1.25g sucralose + 1.25g cyclamate, (T5) mango juice+1.25g sucralose +1.25g aspartame, (T6) mango juice+1.25g cyclamate + 1.25g aspartame and (T7) mango juice+0.75g sucralose + 0.75g cyclamate + 0.75g aspartame. TSS, pH, and ascorbic acid content decreased while acidity increased in all samples at 90 days storage interval. In TSS maximum (53.65%) and minimum (30.95%) losses were recorded, while in ascorbic acid, the maximum loss in T5 (44.77%) and minimum in T6 (32.59%) were recorded. Similarly, the maximum increase in pH was determined in T6 (4.85%) and minimum in T7 (2.53%) while in acidity, the maximum increase in T6 (0.26%) and minimum in T0 (0.25%) were determined. In the sugar-acid ratio, the maximum loss in T0 (74.61%) and minimum in T6 (73.48%) were recorded. During storage taste, flavor, color and overall acceptability were also affected. The maximum mean score in color (8.14), flavor (7.64), taste (6.70), and overall acceptability (7.37) were recorded while the minimum mean score in appearance (7.22), flavor (6.52), taste (5.91), and overall acceptability (6.39) were recorded. During the study, (T6) mango juice+1.25g cyclamate + 1.25g aspartame was found and it was the most acceptable product by taste panel amongst the samples. Results of statistical analysis and internal comparison were found significant (P<0.05) at 90 days of storage.
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