Sensory Properties of Low Calorie Ssanghwa Beverages Containing Sweetener(II);Sensory Properties of Ssanghwa Beverages Sweetened with Glucosyl Stevia, Acesulfame-K and Aspartame

This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). Sensory scores were examined for ssanghwa beverages containing different levels of glucosyl stevia, aspartame, and acesulfame-K(0, 50, and 100%, respectively) in place of HFCS. The results showed that sensory scores were not significantly different for the beverages containing different levels of acesulfame-K, including aftertaste, ssanghwa taste, and overall eating quality. In contrast, the sensory scores of beverages containing 0 and 100% glucosyl stevia were significantly different. Data were also gathered comparing the sensory scores of beverages according to the different types of sweeteners. Bitter taste and astringency were not significantly different between the beverages sweetened with HFCS, KP(containing 50% acesulfame-K and 50% aspartame), SP(containing 50% glucosyl stevia and 50% aspartame), and SK(containing 50% glucosyl stevia and 50% acesulfame-K), respectively. Finally, aftertaste and overall eating quality were not significantly different between the HFCS and SP sweetened beverages.

쌍화음료에서 저열량화를 위한 감미료의 관능적 특성(II);쌍화음료에서 효소처리 스테비아, 아세로설팜 칼륨, 아스파탐의 병용에 따른 관능적 특성