Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose
Dyab, A., El-Tukhy, H., Ghazal, G., Mahmoud, M., Abolila, R. (2021). Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose. EKB Journal Management System, 49(2), 239-248. doi: 10.21608/ejfs.2021.64360.1099
Ayman Dyab; Hammam Mohamed El-Tukhy; Galal Abdelftah Ghazal; Mahmoud Hassan Mahmoud; Rafik Mahmoud Abolila. "Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose". EKB Journal Management System, 49, 2, 2021, 239-248. doi: 10.21608/ejfs.2021.64360.1099
Dyab, A., El-Tukhy, H., Ghazal, G., Mahmoud, M., Abolila, R. (2021). 'Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose', EKB Journal Management System, 49(2), pp. 239-248. doi: 10.21608/ejfs.2021.64360.1099
Dyab, A., El-Tukhy, H., Ghazal, G., Mahmoud, M., Abolila, R. Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose. EKB Journal Management System, 2021; 49(2): 239-248. doi: 10.21608/ejfs.2021.64360.1099

Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

Egyptian Journal of Food Science
Article 5, Volume 49, Issue 2, 2021, Page 239-248  XML PDF (896.33 K)
Document Type: Original Article
DOI: 10.21608/ejfs.2021.64360.1099
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Authors
Ayman Dyab email 1; Hammam Mohamed El-Tukhy2; Galal Abdelftah Ghazal2; Mahmoud Hassan Mahmoud2; Rafik Mahmoud Abolila3
1food technology research institute- agricultural research center- Giza, Egypt
2Fac. of Agric. Moshtohor Benha Univ., Egypt
3Food Technology Dept., Fac. Agric., Benha Univ., Egypt,
Abstract
Limiting the consumption of high-calorie foods and juices of many consumers in different age to avoiding many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, are important issues and challenges for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replacement with sucralose (Su) (25, 50, 75, and 100%) and evaluated the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with the other treatments ever after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.
Keywords
Pomegranate; low calorie juice; sucralose
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