Effect of Sweetener Types on Quality and Composition of Canned Kiwi Nectars

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Abstract
The effect of sweetener types and citric acid on quality and composition of canned kiwi fruit nectars was investigated. Objective measurements with a Brookfield viscosimeter indicate that the consistency of the nectars changed very little with the sweetener types. The high performance liquid chromatography method was used to determine the various oligosaccharides in the nectars. Sensory evaluation of the canned nectars indicates that the sweetener types and citric acid cause some differences in sweetness scores. The panel did not find significant difference in flavor between the nectars made with sucrose and those made with other combinations.