Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Mikel, William Benjy

Committee Member

Tidwell, Diane K.

Committee Member

Schilling, M. Wes

Date of Degree

5-5-2007

Document Type

Graduate Thesis - Open Access

Major

Food Science, Nutrition and Health Promotion

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

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.

URI

https://hdl.handle.net/11668/19375

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