Pornrat SinchaipanitWilliam L. KerrRungrat ChamchanMahidol UniversityThe University of Georgia2018-10-192018-10-192013-10-01Journal of the Science of Food and Agriculture. Vol.93, No.13 (2013), 3304-331110970010002251422-s2.0-84883551525https://repository.li.mahidol.ac.th/handle/123456789/30975BACKGROUND: Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. RESULTS: A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE) and sucralose (SUC) was partially used to replace the sugar in carrot juice. Sensory studies indicated that juice containing 50gkg-1sucrose and 160mgkg-1ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80°C for 1min retained acceptable β-carotene (4300μgkg-1) and did not result in the cooked flavour noted at 65°C/30min. Pectin (PE), carboxymethyl cellulose (CMC), guar gum (GU) and gellan gum (GE) were used to stabilise the juice cloud during storage. The addition of 0.1-0.3gkg-1GE or 2.0gkg-1GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4°C for 30days. CONCLUSION: The formulation of reduced-calorie carrot juice with ASP/ACE/SUC (6:1.5:1) provided synergistic sweetness and highly acceptable sensory properties. The addition of 0.3gkg-1GE greatly enhanced juice cloud stability during storage. © 2013 Society of Chemical Industry.Mahidol UniversityAgricultural and Biological SciencesBiochemistry, Genetics and Molecular BiologyNursingArticleSCOPUS10.1002/jsfa.6176