Improving of sensory and rheological properties of artificially sweetened papaya apircot nectar with some hydrocolloids

Includes references.

Sensory and rheological properties of artificially sweetened nectars. papaya-apricot nectar (aspartame or stevioside) were improved with some hydrocolloids (guar gum, xanthan gum or arabic gum). Concentration of artificial sweeteners and hydrocolloids were 1.2 giL and 0.5% respectively. Using artificial sweeteners instead of sugar leads to decrease the sensory properties of papaya-apricot nectar. There was no significant difference (p>0.05) between aspartame and stevioside. Using hydrocolloids leads to increase the sensory properties of papaya-apricot nectar. There was no significant difference (p>0.05) between the used hydrocolloids. Rheological behaviour of nectar samples were studied using Brokfield rotational viscometer applying Herschel-Bulkley and Bingham models at four temperatures. Yield stress, consistency coefficient, flow behavior index and apparent viscosity were obtained. They increased and decreased at using hydrocolloids or artificial sweeteners, respectively. Effect of temperature on viscosity of nectar was studied applying Arhenious equation. Activation energy increased and decreased at using hydrocolloids or artificial sweeteners, respectively. The rheological properties confirmed the sensory properties that consistency index (Herschel-Bulkley equation) or viscosity (Bingham equation) was decreased by artificial sweeteners while there were increased by hydrocolloids. The obtained results could be help in establishing of quality control programs of such artificially sweetened

Summary in Arabic.

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