Effect of partial replacement of sucrose with the artificial sweetener sucralose on the physico-chemical, sensory, microbial characteristics, and final cost saving of orange nectar

This study is aimed to produce economical and high quality orange nectar by partial replacement of sucrose with an equivalent sweetness from the safe artificial sweetener sucralose. Using different ratios from sucrose and sucralose at concentrations equivalent to sucrose sweetness in the final orange nectar affect significantly (p 0.05) the total soluble solids (Brix) and viscosity (cp) but does not affect other physico-chemical properties or microbial counts in all treatments compared to the control nectar (10%sucrose). The control orange nectar Brix was 14.3°Brix, while in T1 (7.5% sucrose: 0.005% sucralose), T2 (5.0% sucrose: 0.01% sucralose) and T3 (2.5% sucrose: 0.015% sucralose) nectars the Brix was decreased to 11.3, 8.5 and 5.5° Brix, respectively. Viscosities of nectars were reduced from 6.6 cp in control to 6.0, 5.3 and 3.2 in T1, T2 and T3, respectively. The average ratings given by panelists for the sweetness, odor and taste of T1 nectar were more accepted (higher ratings) than T2 and T3. No differences were found in T2 and T3 taste, but the odor and sweetness of T2 nectar was given higher ratings than T3. The use of 86 kg (75%) of sucrose from the original amount (115 kg sucrose) usually used in production of one ton of orange nectar and 0.05 kg from sucralose (T1) was found to be the best combination in reduction of orange nectars production cost without drastic changes in sensory and physicochemical characteristics, and consistent with Jordanian standards for orange nectars.