Mississippi State University
Mikel, William Benjy
Tidwell, Diane K.
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
Food Science, Nutrition and Health Promotion
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
The objective of this study was to determine the consumer acceptability of fruit slushes prepared with either sucralose or sugar. Subjects (n=105) were given samples of fruit slushes and asked to complete an acceptability test and survey. The sensory characteristics measured included the overall liking of the product, flavor, texture, and color using a scale of 1=dislike extremely to 5=like extremely. Subjects? daily fruit consumption patterns and knowledge of nutrition were also solicited and analyzed. On average, there were no differences (P>0.05) in sensory characteristics between the two products. Overall, participants moderately liked both products. Flavor scores of the sucralose and sugar products were 4.5 and 4.4, respectively. Twenty-nine percent of panelists extremely liked both fruit products. Twenty-three percent of panelists liked both products, but preferred (P<0.05) the slush prepared with sucralose. Enhancing the nutritional content of a fruit slush product with sucralose will still provide an acceptable product and maintain the same sensory characteristics as the sugar product.
Connelly, Keri Dyann, "Acceptability of a Fruit Slush Product by Individuals that Participate in a Wellness Center" (2007). Theses and Dissertations. 356.