Nectar sample Ea
(kJ/mol.)
h¥
(mPa.s)
Correlation coefficient (r2) Temperature range (°C)
Papaya-apricot nectar (control) (B1) 9.34 3.11 0.999 5-75
PAN with aspartame (B2) 5.84 1.95 0.956 5-75
PAN with stevioside (B3) 5.13 1.87 0.943 5-75
PAN with guar gum (B4) 16.48 4.20 0.999 5-75
PAN with arabic gum (B5) 14.39 4.12 0.999 5-75
PAN with xanthan gum (B6) 15.96 4.16 0.999 5-75
PAN with (aspartame+ guar gum) (B7) 11.23 6.24 0.994 5-75
PAN with (aspartame+ arabic gum) (B8) 10.55 6.08 0.995 5-75
PAN with (aspartame+xanthan gum) (B9) 10.98 6.13 0.991 5-75
PAN with (Stevioside+guar gum) (B10) 11.01 6.19 0.986 5-75
PAN with (Stevioside+arabic gum) (B11) 10.37 5.91 0.968 5-75
PAN with (Stevioside+xanthan gum) (B12) 10.63 5.64 0.974 5-75
Table 4: Parameters for the Arrhenius equation to predict the variation of viscosity of papaya-apricot nectar blended with some sweeteners and hydrocolloids.