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KMID : 0665220080210020190
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 2 p.190 ~ p.196
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Sensory Properties of Low Calorie Ssanhwa Beverages Containing Sweetener(l);Relative Sweetness and Sensory Properties of Ssanghwa Beverages Sweetened with Glucosyl Stevia, Acesulfame-K and Aspartame
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Baek Suk-Eun
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Abstract
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This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). The relative sweetness levels of HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions were examined in comparison to a 10% sucrose solution in a binary solution model. And the sensory properties of ssanghwa beverages containing aspartame, acesulfame-K, and glucosyl stevia were evaluated at the equi-sweetness to HFCS. In the binary solution model, the relative sweetness of HFCS to sucrose was 0.8, while the values for aspartame, acesulfame-K, and glucosyl stevia were 140, 170, and 100, respectively. Sweet taste and sweet after taste were not significantly different between the HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions. On the other hand, bitter taste, first taste, and overall eating quality were significantly different between the HFCS and aspartame solutions and between the acesulfame-K and glucosyl stevia solutions. Finally, the ssanghwa beverages sweetened with HFCS, acesulfame-K, and aspartame only had slight differences in sensory properties. However, the sensory properties of the beverages sweetened with HFCS and glucosyl stevia, respectively, were significantly different.
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KEYWORD
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sensory properties, relative sweetness, aspartame, acesulfame-K, glucosyl stevia, ssanghwa beverage
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