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Byline: M. H. Damasio (1), E. Costell (1), Luis Duran (1) Keywords: Key wordsaOrange gels; Gellan; Aspartame; Free choice profile Abstract: Effects of reducing the sucrose content (from 55 to [30.sup.deg]Brix in the final product) and of the use of gellan gum or a mixture of gellan, xanthan and locust bean gums (3:1:1) on the mechanical characteristics (maximum rupture force and deformation at rupture) of orange gels prepared with 15%aw/w fruit pulp, sucrose and different amounts of hydrocolloids (0.25, 0.4, 0.55 and 0.7%aw/w) were studied by uniaxial compression. The concentration of aspartame needed to compensate for sweetness loss was determined by a paired-comparison constant-stimulus method. Sensory characteristics (texture, appearance and flavour) of low-sugar orange gels ([30.sup.deg]Brix) with 0.5%aw/w aspartame and different amounts (0.55 and 0.7%aw/w) of gellan or the mixture of gums were analysed by the free choice profile method in comparison with the high-sucrose reference material ([55.sup.deg]Brix and 0.4%aw/w gellan). Use of the mixture of gums permitted the obtention of low-sugar orange gels showing mechanical characteristics similar to those of the reference gel, though some differences in texture were perceived. The low-sugar gels were slightly lighter in colour and slightly more bitter and refreshing than the reference sample. Author Affiliation: (1) Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), P.O. Box 73, E-46100 Burjassot, Valencia, Spain, ES Article note: Received: 29 November 1995/Revised version: 13 May 1996

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin--two parts of cyclamate and one part of saccharin--(C/S) with the increase in their concentrations, and in neutral and acid pH in equisweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.