The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time
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Issued Date
2022-06-01
Resource Type
eISSN
23065710
Scopus ID
2-s2.0-85129024956
Journal Title
Beverages
Volume
8
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Beverages Vol.8 No.2 (2022)
Suggested Citation
Peasura N., Sinchaipanit P. The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time. Beverages Vol.8 No.2 (2022). doi:10.3390/beverages8020024 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83224
Title
The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4◦ C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.