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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
The statistical evaluation of the results have shown that the 6 brix cherry drink and 5 brix orange drink plus 350 mg/l aspartame + acesulfame K combinations were preferred (P<0.05) by the panelists.
📌 3 Key Takeaways
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Objective & Hypothesis:in the present study aspartame, acesulfame K and aspartame + acesulfame K (1+1) are used instead of sucrose in cherry and orange beverages prepared at different brix values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test.
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Key Findings & Data:in the present study aspartame, acesulfame K and aspartame + acesulfame K (1+1) are used instead of sucrose in cherry and orange beverages prepared at different brix values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test.
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Conclusion & Impact:The statistical evaluation of the results have shown that the 6 brix cherry drink and 5 brix orange drink plus 350 mg/l aspartame + acesulfame K combinations were preferred (P<0.05) by the panelists.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
in the present study aspartame, acesulfame K and aspartame + acesulfame K (1+1) are used instead of sucrose in cherry and orange beverages prepared at different brix values and the preferences of the panel at different sweetener and fruit ratio levels were investigated by using ranking test. The statistical evaluation of the results have shown that the 6 brix cherry drink and 5 brix orange drink plus 350 mg/l aspartame + acesulfame K combinations were preferred (P<0.05) by the panelists.
Özet
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Cite This Article
Anonim (2001). The Use of Synthetic Sweeteners in Cherry and Orange Fruit Drinks (Turkish with English Abstract). Gıda, Cilt: 26 - Sayı: 3. https://ajindex.com/articles/127372