engleski

Influence of hydrocolloids and aspartame on rheological properties of peach juice

Fruit juices and other fruit and vegetable based food products are considered foodstuffs for dietetic and low-calories products production, which will become an increasingly important part of daily human diet. Sugar can be partially replaced with sweeteners in fruit juice beverages and nectars but removal of sugar reduces viscosity and mouthfeel/body. To prevent these negative appearances different additives can be used. The main request is that the addition of these additives does not have negative influence on taste, odour and colour of product, as well as on its caloric value. For that purpose some hydrocolloids (natural or sinthetic) can be added. In this work, the rheological properties of peach juice, with addition of different hydrocolloids (guar, carrageenan, carboxymethylcellulose, pectins) was studied. Sucrose was replaced by sweetener aspartame (200 times sweeter than sucrose). With addition of certain hydrocolloids ranging from 0.05-0.30 % these negative appearances could be avoided so that viscosity of juices does not differ from the juices with sugar. The rheological measurements were carried out on rotation viscosimeter Rheotest 3 at 20 °C and 5 °C. The experimental results showed that addition of hydrocolloids gave higher viscosity in all samples. The desired viscosity was reached at a certain value by adding different hydrocolloids in different proportions. The biggest influence on the consistency of peach juice had the addition of carrageenan. The best consistency was with the addition of 0.03 % of this hydrocolloid. The least influence on consistency of peach juice had an addition of 0.3 % of pectine (60-65% degree of esterification).On the basis of the results of the experiments it could be concluded that the addition of some hydrocolloids used in this work was very effective on the consistency of peach juices with a partial sugar replacement.

peach; fruit juice; hydrocolloids; aspartame

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