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Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink

Assessment of Physicochemical and Sensory Characteristics of Stevia Sweetened, Low-Caloric Orange Drink

Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1

1Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 2Department of Food Science and Technology, Abdul Wali Khan University, Mardan, Pakistan.

 
*Correspondence | Ayaz Ahmad, Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; Email: ayaz@aup.edu.pk 

Figure 1:

Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) pH and (B) ascorbic acid content of orange juice during storage period of 90 days at 20±0.4oC. Different letters show significant differences among treatments. Data represent the means ± SD, n=3.

Figure 2:

Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) TSS and (B) TA of orange juice during storage period of 90 days at 20±0.4oC. Data represent the means ± SD, n=3.

Figure 3:

Effect of OD0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Juice: 15%, Sugar: 0%, Stevia: 0.065%, Sodium Benzoate: 0.1%, Water: 84.83%), OD2 (Juice: 15%, Sugar: 0%, Stevia: 0.070%, Sodium Benzoate: 0.1%, Water: 84.83%) and OD3 (Juice: 15%, Sugar: 0%, Stevia: 0.075%, Sodium Benzoate: 0.1%, Water: 84.82%) on (A) Color, (B) Taste, (C) Aroma and (D) Overall acceptability of orange juice during storage period of 90 days at 20±0.4oC. Data represent the means ± SD, n=3.

Equation 1
Equation 2

Pakistan Journal of Zoology

June

Pakistan J. Zool., Vol. 56, Iss. 3, pp. 1001-1500

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