Abstract:

This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and a_w) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9-point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.

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Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

^{Institute of Food Science, National Research Council, ISA‐CNR, Avellino Italy,}

^{Department of Agricultural, Environmental and Food Sciences, DiAAA, University of Molise, Campobasso Italy,}

Tiziana Di Renzo, Email: ti.rnc.asi@oznerid.anaizit.

^{Corresponding author.}

^{Correspondence}
Tiziana Di Renzo, Istituto di Scienze dell'Alimentazione del Consiglio Nazionale delle Ricerche, ISA‐CNR, Via Roma 64, 83100 Avellino, Italy.
Email: ti.rnc.asi@oznerid.anaizit,

Received 2019 Sep 25; Revised 2020 Jan 21; Accepted 2020 Jan 29.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Notes

Reale A, Di Renzo T, Russo A, Niro S, Ottombrino A, Pellicano MP. Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles. Food Sci Nutr. 2020;8:1837–1847. 10.1002/fsn3.1464 [CrossRef] [Google Scholar]

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