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Preparation and Evaluation of a Novel Natural Sweetener


Affiliations
1 Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Sulur, Coimbatore – 641 402, Tamil Nadu, India
 

A natural sweeterner using Sapota fruit was formulated with the objective to develop sapota syrup and to analyseits physiochemical characteristics and evaluate the organoleptic acceptance of syrup as a sweetener. Good quality sapota was purchased and syrup was prepared. The percent yield and physicochemical properties of the sapota syrup was determined. Sapota syrup was incorporated into Grape squash, in four different variations (25%, 50%, 75% and 100%) and its sensory attributes were evaluated. Results showed that overall yield of the Sapota syrup was 200 ml/kg of fruit. The TSS, pH, sucrose, titrable acidity, moisture and available waterof sapota syrup was found to be 21%, 5.3, 6.6%, 1.3%, 46% and 0.95 respectively. The amount of non-reducing sugars (Glucose and fructose) was also analyzed and it was found to be 4.2% and 6.6% respectively. Complete replacement of sugar syrup in Grape squash was acceptable without affecting its sensory attributes.

Keywords

Grape Squash, Organoleptic Acceptance, Physio Chemical Characteristics, Sapota Syrup.
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  • Preparation and Evaluation of a Novel Natural Sweetener

Abstract Views: 545  |  PDF Views: 410

Authors

K. Mahalakshmi Sangeetha
Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Sulur, Coimbatore – 641 402, Tamil Nadu, India
A. Nandhana
Department of Foods and Nutrition, Rathnavel Subramainam College of Arts and Science, Sulur, Coimbatore – 641 402, Tamil Nadu, India

Abstract


A natural sweeterner using Sapota fruit was formulated with the objective to develop sapota syrup and to analyseits physiochemical characteristics and evaluate the organoleptic acceptance of syrup as a sweetener. Good quality sapota was purchased and syrup was prepared. The percent yield and physicochemical properties of the sapota syrup was determined. Sapota syrup was incorporated into Grape squash, in four different variations (25%, 50%, 75% and 100%) and its sensory attributes were evaluated. Results showed that overall yield of the Sapota syrup was 200 ml/kg of fruit. The TSS, pH, sucrose, titrable acidity, moisture and available waterof sapota syrup was found to be 21%, 5.3, 6.6%, 1.3%, 46% and 0.95 respectively. The amount of non-reducing sugars (Glucose and fructose) was also analyzed and it was found to be 4.2% and 6.6% respectively. Complete replacement of sugar syrup in Grape squash was acceptable without affecting its sensory attributes.

Keywords


Grape Squash, Organoleptic Acceptance, Physio Chemical Characteristics, Sapota Syrup.

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DOI: https://doi.org/10.15613/fijrfn%2F2020%2Fv7i1%2F203380