A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim

Sample of cordials with different pH levels 4.0, 3.5, 3.0, 2.5 and 2.0 were prepared by using artificial sweeteners. Two different types of artificial sweeteners used were Aspartame and Acesulfame-K. 10 samples were prepared accordingly to different levels of pH. All of the samples were stored at ro...

Full description

Saved in:

Bibliographic Details
Main Author:	Abdul Halim, Khairol Nadia
Format:	Thesis
Language:	English
Published:	2004
Subjects:	QP Physiology
Online Access:	https://ir.uitm.edu.my/id/eprint/70662/1/70662.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.70662
record_format	uketd_dc
spelling	my-uitm-ir.706622024-01-12T09:22:37Z A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim 2004 Abdul Halim, Khairol Nadia QP Physiology Sample of cordials with different pH levels 4.0, 3.5, 3.0, 2.5 and 2.0 were prepared by using artificial sweeteners. Two different types of artificial sweeteners used were Aspartame and Acesulfame-K. 10 samples were prepared accordingly to different levels of pH. All of the samples were stored at room temperature for 1 month of storage. The concentration of the sweetener's stability in the sample was determined by using high performance liquid chromatography. This instrument analysis was repeated 3 times during the storage period. It was carried out on the 1 s1, 15th and 30th day of storage. The results obtained from this instrument analysis were expressed as the concentration of sweeteners in mg/L (ppm). The sweeteners' concentration showed the level of the sweetener's stability. The increased in the pH level of the cordial samples, showed a decreased effect on the sweetener stability. The total percentage of losses for Aspartame concentration in the sample for the lowest pH level of 2.0 was 12.51 percent. For Acesulfame-K, the total percentage of losses for the sample with the same value of pH was 5.09 percent. Aspartame undergone a greater sweetener decline in the cordials samples stored at room temperature for 1 month of storage. In sensory evaluation analysis most panelists rated sample at pH 3.5 as the most accepted sample for both Aspartame and Acesulfame-K. 2004 Thesis https://ir.uitm.edu.my/id/eprint/70662/ https://ir.uitm.edu.my/id/eprint/70662/1/70662.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Woon, Kon Sung
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Woon, Kon Sung
topic	QP Physiology
spellingShingle	QP Physiology Abdul Halim, Khairol Nadia A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
description	Sample of cordials with different pH levels 4.0, 3.5, 3.0, 2.5 and 2.0 were prepared by using artificial sweeteners. Two different types of artificial sweeteners used were Aspartame and Acesulfame-K. 10 samples were prepared accordingly to different levels of pH. All of the samples were stored at room temperature for 1 month of storage. The concentration of the sweetener's stability in the sample was determined by using high performance liquid chromatography. This instrument analysis was repeated 3 times during the storage period. It was carried out on the 1 s1, 15th and 30th day of storage. The results obtained from this instrument analysis were expressed as the concentration of sweeteners in mg/L (ppm). The sweeteners' concentration showed the level of the sweetener's stability. The increased in the pH level of the cordial samples, showed a decreased effect on the sweetener stability. The total percentage of losses for Aspartame concentration in the sample for the lowest pH level of 2.0 was 12.51 percent. For Acesulfame-K, the total percentage of losses for the sample with the same value of pH was 5.09 percent. Aspartame undergone a greater sweetener decline in the cordials samples stored at room temperature for 1 month of storage. In sensory evaluation analysis most panelists rated sample at pH 3.5 as the most accepted sample for both Aspartame and Acesulfame-K.
format	Thesis
qualification_level	Bachelor degree
author	Abdul Halim, Khairol Nadia
author_facet	Abdul Halim, Khairol Nadia
author_sort	Abdul Halim, Khairol Nadia
title	A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
title_short	A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
title_full	A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
title_fullStr	A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
title_full_unstemmed	A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
title_sort	study on the stability of artificial sweeteners in cordial at different ph / khairol nadia abdul halim
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2004
url	https://ir.uitm.edu.my/id/eprint/70662/1/70662.pdf
_version_	1794191845707743232

A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim

Similar Items