Technological studies on low calorie apricot nectar

ABSTRACT

The processing of low calorie apricot nectar by using a mixture of non-nutritive sweeteners [aspartame and acesulfame-K] and fructose as well sorbitol had been subject to study for selecting the suitable formula. Data indicated that the best sensory characteristics of apricot nectar-was found by using a mixture of fructorse and acesulfame-K with a ratio of [50% 50%] which has a 50% calorie reduction. On the other hand the results appeared that an acceptable product having a very low calorie content could be obtained by using a mixture of aspartame and acesulfame-K with ratio of [75% 25%]