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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  

Baek, Suk-Eun (Dept. of Food Pine Tree Choseon Pharm & Trading Co. Ltd)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.2, 2008 , pp. 190-196 More about this Journal
Abstract
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.
Keywords
sensory properties; relative sweetness; aspartame; acesulfame-K; glucosyl stevia; ssanghwa beverage;
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Times Cited By KSCI : 5  (Citation Analysis)
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