The objective of this work was carried out as a sensory characterization of low calorie peach compote. The products were adjusted with the partial substitution of sugar by sucralose, acesulfame-K and sucralose+acesulfame-K. The shelf life of these products during a period of 90 days was also evaluated. The attributes of appearance, colour, shiny, softness, flavour and acidity were also evaluated soon after processing and after 30, 60 and 90 days of storage. A preference test at the end of the storage period was also performed. According to the sensory evaluation of the attributes significant differences were detected among the four formulations of peach compote, especially in relation to the attributes of flavour and acidity. The formulations with acesulfame-K and sucralose+acesulfame-K showed lower values than the others. During the storage period expressive changes in the compote sensory characteristics were not observed. The results of the preference test showed that there was no difference in the consumers preference for any of the formulations.
light peach compote; sensory analysis; sucralose; acesulfame-K
