Storage Stability of Reduced-Sugar Preserved Mangoes Prepared with Acesulfame-K and/or Aspartame

Physical, chemical, microbiological and sensory properties of reduced-sugar preserved mangoes prepared by substituting 30% of the sugar used for concentration with equivalent sweetness of acesulfame-K, aspartame, and a mixture of acesulfame-K and aspartame (1:1) were determined throughout 6 weeks of storage at 4-5°C. The control and reduced-sugar formulations displayed some significative variation of physical and chemical properties during the storage period, except for reducing and non-reducing sugars content which showed an expressive alteration. Sensory results revealed significant differences (p < 0.05) for texture and flavor among control and reduced-sugar formulations after the fourth week of storage. All formulations tended to produce darken color and less crispy texture throughout 6 weeks of storage. The control and formulation with acesulfame-K were less acceptable than other formulations. The microbial counts of all formulations tended to increase with storage time; therefore, the microbiological safe was about 4 weeks of storage. According to the consumer preference, the reduced-sugar formulation containing acesulfame-K and aspartame (1:1) was considered as the most favourite, which provided the total caloric reduction about 24% in relation to 100g of the control preserved mango.