Effect of alternative sweeteners on recipe standardization of guava nectar ready-to-serve beverage

The experiment was conducted at Horticulture Processing Laboratory, Department of Horticulture, Indira Gandhi Krishi Vishwavidayalaya, Raipur, during the year 2013–14 under completely randomized block design with four replications and thirteen treatments of alternative sweeteners. In the experiment, alternative sweeteners like Saccharine, Aspartame, Sucralose were used for the preparation of low calorie guava nectar beverage. First of all guava fruits were subjected to analyze for physico-chemical parameters. The nectar was organoleptically evaluated by adopting 9 point Hedonic rating scale and observations were recorded for their chemical changes during storage for three months. Among the beverages prepared from different recipe using alternative sweeteners the treatment 50% Sucrose + 50% Aspartame (T8) was found to be the best treatment on overall sensory score Followed by 100% Aspartame (T6). During storage of nectar the acidity, TSS, total and reducing sugar showed increasing trend with the increasing period of storage (0–90 days) under ambient condition. While, there was a decreasing trend of ascorbic acid, and organoleptic score during storage period (0–90 days) under ambient condition.