Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Table 1

Mean hedonic response of the sensory evaluation of different beverage formulations (n = 20 participants).

Formulation	Composition			Sensory attributes
	Apple juice (% v/v)	Carrot juice (% v/v)	Stevia sol. (% v/v)	Aroma	Taste	Mouthfeel	Texture	Color	Aftertaste	Overall acceptability
F1	80	18	2	6.60 ± 0.84	6.42 ± 0.84	5.73 ± 0.75	6.32 ± 0.92	6.47 ± 0.85	5.64 ± 0.99	6.20 ± 0.41
F2	60	37	3	5.41 ± 0.74	6.10 ± 0.80	5.74 ± 0.78	5.34 ± 0.72	5.24 ± 0.72	6.30 ± 0.85	5.69 ± 0.43
F3	80	17	3	6.63 ± 0.87	6.43 ± 0.84	6.34 ± 0.85	6.36 ± 0.81	6.15 ± 0.81	6.84 ± 0.92	6.46 ± 0.24
F4	70	27	3	7.42 ± 1.05	7.01 ± 1.02	6.40 ± 0.87	6.44 ± 0.84	7.36 ± 1.06	7.22 ± 1.04	6.98 ± 0.45
F5	80	19	1	6.54 ± 0.92	5.82 ± 0.76	5.37 ± 0.73	6.52 ± 0.85	6.44 ± 0.82	5.82 ± 0.73	6.09 ± 0.48
F6	70	28	2	7.12 ± 1.02	6.72 ± 0.89	6.60 ± 0.98	6.45 ± 0.84	7.25 ± 1.06	6.74 ± 0.86	6.81 ± 0.31
F7	75	23.5	1.5	6.66 ± 0.85	6.80 ± 0.99	6.44 ± 0.92	6.23 ± 0.81	6.64 ± 0.85	5.77 ± 0.79	6.42 ± 0.38
F8	60	38	2	5.34 ± 0.72	5.43 ± 0.78	5.57 ± 0.75	6.20 ± 0.81	5.58 ± 0.73	5.17 ± 0.72	5.55 ± 0.35
F9	80	17	3	6.51 ± 0.84	6.42 ± 0.83	6.21 ± 0.82	6.47 ± 0.84	6.56 ± 0.83	6.64 ± 0.85	6.47 ± 0.15
F10	80	19	1	6.72 ± 0.97	5.71 ± 0.77	5.54 ± 0.74	6.72 ± 0.86	6.64 ± 0.85	6.10 ± 0.80	6.24 ± 0.53
F11	65	33.5	1.5	6.14 ± 0.81	6.20 ± 0.82	6.25 ± 0.83	5.94 ± 0.79	5.83 ± 0.78	5.64 ± 0.77	6.00 ± 0.24
F12	70	29	1	7.39 ± 1.05	6.93 ± 0.86	6.33 ± 0.81	6.73 ± 0.88	7.10 ± 1.02	6.67 ± 0.85	6.86 ± 0.37
F13	60	39	1	5.42 ± 0.82	5.15 ± 0.75	5.74 ± 0.78	5.35 ± 0.73	5.84 ± 0.79	5.24 ± 0.71	5.46 ± 0.28
F14	60	37	3	5.58 ± 0.85	6.13 ± 0.81	5.91 ± 0.78	5.38 ± 0.74	6.21 ± 0.82	5.75 ± 0.75	5.83 ± 0.32