2nd International Conference on Fostering Interdisciplinary Research In Health Sciences (ICFIRHS) 2019 (01-May-2019)        |

Journal :   Research Journal of Pharmacy and Technology

Volume No. :   10

Issue No. :  11

Year :  2017

Pages :   3736-3740

ISSN Print :  0974-3618

ISSN Online :  0974-360X


Allready Registrered
Click to Login

Substitutes for White Sugar in Fresh Fruit Juice - Sensory Characteristics of Adolescents

Address:   A. Arun, Kanchana Arun, S. Vijayalakshmi*
School of Hotel and Catering Management, Vels University, P. V. Vaithiyalingam Salai, Velan Nagar, Chennai, India.
*Corresponding Author
DOI No: 10.5958/0974-360X.2017.00678.3

There is global rise in the consumption of refined white sugar which has specifically been responsible for much adverse health effect. This experimental study is aimed to incorporate varieties of white sugar substitutes in preparation of fresh fruits juice. Sensory analyses for juices were performed by hedonic testing with thirty panelists in each evaluation. The studied fresh fruit juices were: i. Pineapple with Honey, Pineapple with Palm Sugar, Pineapple with Jaggery. (ii) Pomegranate with Honey, Pomegranate with Palm Sugar and Pomegranate with Jaggery. (iii) Sweet lime with Honey, Sweet Lime with Palm Sugar and Sweet lime with jaggery. The sensory analysis results for fresh fruits juices made with sugar substitutes showed good acceptance by adolescent group. The sensory evaluation data has been analyzed with SPSS (21.0) to identify the preferences between the different fresh fruit juices with alternative traditional sweeteners. This analysis supported the conclusion that sugar substitutes can provide their sweetness in fruit juice formulations with good acceptability while keeping the advantages conferred by consumption of processed white sugar.
Refined Sugar, Juice, Palm sugar, Honey, Jaggery.
A. Arun, Kanchana Arun, S. Vijayalakshmi. Substitutes for White Sugar in Fresh Fruit Juice - Sensory Characteristics of Adolescents. Research J. Pharm. and Tech 2017; 10(11): 3736-3740.
[View HTML]      [View PDF]

Visitor's No. :   689166