| Blends No |
Mixed papaya puree+apricot juice |
Sugar solution or water |
Hydrocolloids |
Sweeteners |
B* (1)
Control |
25% mixed papaya puree+apricot juice |
75% sugar solution (18 ± 0.5 ° brix) |
- |
- |
| B (2) |
25% mixed papaya puree+apricot juice |
75% water |
- |
1.2 g/L
aspartame** |
| B (3) |
25% mixed papaya puree+apricot juice |
75% water |
- |
1.2 g/L
stevioside |
| B (4) |
25% mixed papaya puree+apricot juice |
75% sugar solution (17.5 ± 0.5 ° brix) |
0.5% guar gum |
- |
| B (5) |
25% mixed papaya puree+apricot juice |
75% sugar solution (17.5 ± 0.5 ° brix) |
0.5% arabic gum |
- |
| B (6) |
25% mixed papaya puree+apricot juice |
75% sugar solution (17.5 ± 0.5° brix) |
0.5% xanthan gum |
- |
| B (7) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% guar gum |
1.2 g/L
aspartame |
| B (8) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% arabic gum |
1.2 g/L
aspartame |
| B (9) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% xanthan gum |
1.2 g/L
aspartame |
| B (10) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% guar gum |
1.2 g/L
stevioside |
| B (11) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% arabic gum |
1.2 g/L
stevioside |
| B (12) |
25% mixed papaya puree+apricot juice |
74.5% water |
0.5% xanthan gum |
1.2 g/L
stevioside |
* B =Blend **Sweeteners were added 1.2g/L of final prepared nectar