The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time

This study aimed to evaluate the differences in physicochemical properties, antioxidant and rheology between guava nectar with sucrose neotame stevia addition (0.01% 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened juice samples led greatest presence of overall appearance property. flow behavior was shear-thinning which not different from without sweetener. However, major volatile flavor compounds identified β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, nerolidol, is sweeteners storage. It indicated are good alternative produce low caloric production.