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
Table A: formulas of papaya-apricot nectar samples.