Effect of Low Calorie Sweeteners on Sensory Quality of Jamun RTS During Storage

The studies on effect of low calorie sweeteners on sensory quality of jamun RTS during storage was conducted in the Horticulture Processing Laboratory, Department of Fruit Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.). Sensory attributes (colour and appearance, aroma, taste and overall acceptability) of RTS were evaluated at an interval of 30 days upto 90 days during the storage. Effect of low calorie sweeteners on various treatments of jamun RTS were analyzed in Completely Randomized Design. Results indicated that fruit RTS prepared from jamun was found better in the treatment T₁₁ {50% Equal (aspartame) + 50% Sugar}. The sensory attributes showed decreasing trend with the increase in storage period. The overall acceptability was recorded maximum in T₁₁ treatmentand ranges from 7.97 to 7.58. Considering above sensory attributes of processed RTS, the treatments T₁₁ {50% Equal (aspartame) + 50% Sugar} was found better for RTS preparation.