Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

BACKGROUND 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 50 g kg−1 sucrose and 160 mg kg−1 ASP/ACE/SUC (6:1.5:1) had the highest acceptability. Thermal processing at 80 °C for 1 min retained acceptable β-carotene (4300 µg kg−1) and did not result in the cooked flavour noted at 65 °C/30 min. Pectin (PE), carboxymethyl cellulose (CMC), guar gum (GU) and gellan gum (GE) were used to stabilise the juice cloud during storage. The addition of 0.1–0.3 g kg−1 GE or 2.0 g kg−1 GU to reduced-calorie carrot juice greatly improved cloud stability after storage at 4 °C for 30 days. 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 0.3 g kg−1 GE greatly enhanced juice cloud stability during storage. © 2013 Society of Chemical Industry