OPTIMIZING ACCEPTABILITY OF A HIGH FRUIT LOW SUGAR PEACH NECTAR USINGASPARTAME AND GUAR GUM

Sixteen low-sugar peach nectar samples were prepared with 60% fruit, 0 .082 to 0.922 g/L aspartame and 0 to 4.0 g/L guar gum, following a two -factor central composite rotatable design. The formulation containing 0.6 g/L aspartame and 0.6 g/L guar gum was selected by Response Surfa ce Methodology. Chemical composition, calorie content, rheological beh avior and acceptability of the selected sample, the control sample wit h added sucrose and of both low-calorie and regular commercial nectars were compared. Acceptability data were analyzed by ANOVA, signal to n oise ratio and Internal Preference Mapping. Acceptability of the selec ted sample did not differ from that of the control sample nor from som e commercial nectars.