| 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 |
