Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

Abstract

Limiting the consumption of high-calorie foods and juices of many consumers in different age to avoiding many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, are important issues and challenges for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replacement with sucralose (Su) (25, 50, 75, and 100%) and evaluated the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with the other treatments ever after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.