Table 1

Products (Nectar Blends)	Sensory attributes (max. score)
Products (Nectar Blends)	Color (20)	Texture (20)	Taste (20)	Flavor (20)	Mouthfeel (20)	Overall acceptability (100)
Papaya-apricot nectar (control) (B1)	19.81^a±0.38	16.92^c±0.64	18.07^a±0.54	19.48^a±0.34	18.21^a±0.28	83.17^cd±2.45
PAN with aspartame (B2)	11.27^e±0.08	8.22^d±0.86	10.15^d±0.47	11.08^e±0.83	13.65^b±0.84	71.16^e±1.07
PAN with stevioside (B3)	11.64^e±0.42	8.34^d±0.99	9.63^d±0.83	10.39^e±0.71	13.84^b ±0.57	69.10^e±2.08
PAN with guar gum (B4)	18.57^b±0.39	19.41^a±0.14	17.64^ab±1.23	17.82^b±0.35	18.94^a±0.61	96.14^a±1.83
PAN with arabic gum (B5)	18.31^b±0.48	17.86^abc±0.53	16.81^ab±0.85	17.21^b±0.96	18.04^a±0.34	93.18^a±0.97
PAN with xanthan gum (B6)	18.94^b±0.24	18.87^ab±0.67	17.52^ab±0.62	17.91^b±0.67	19.01^a±0.81	95.53^a±0.84
PAN with (aspartame + guar gum) (B7)	15.41^cd±0.19	18.60^abc±1.04	15.99^bc±0.97	15.86^c±0.96	14.58^b±0.70	88.17^b±1.27
PAN with (aspartame + arabic gum) (B8)	14.87^d±0.54	17.39^bc±0.82	14.86^c±1.28	15.44^d±0.51	14.33^b±0.93	83.11^cd±1.36
PAN with (aspartame + xanthan gum) (B9)	15.68^c±0.61	18.12^abc±0.32	15.64b^c±0.25	15.91^c±0.28	14.61^b±0.82	86.17^bc±1.57
PAN with (stevioside + guar gum) (B10)	15.36^cd±0.27	18.43^abc±0.55	15.68^bc±0.31	14.79^d±0.37	14.47^b±0.71	84.75^bcd±1.25
PAN with (stevioside + arabic gum) (B11)	14.81^d±0.69	17.11^bc±0.36	14.77^c±0.52	14.68^d±0.68	14.32^b±0.68	81.17^d±2.04
PAN with (stevioside + xanthan gum) (B12)	15.54^c±0.40	18.04^abc±0.75	15.65^bc±0.61	14.89^d±0.72	14.58^b±0.94	83.19^cd±1.67
L.S.D at P<0.05	0.67	1.81	1.76	0.81	1.64	4.57

^a,b There is no significant different ( P > 0.05) between any two means, within the same attribute have the same letter.

Table 1: Sensory properties of papaya and apricot nectar (PAN) blends.