Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Table 1

Physicochemical and phytochemical composition of unsweetened and sweetened Bissap.

Parameter^x	Unsweetened	Sucrose	Caramel	Honey	Sucralose
pH	^a	^a	^a	^a	^a
Brix	^a	^b	^b	^b	^c
Color
	^a	^b	^a	^ab	^a
	^a	^b	^c	^a	^a
	^a	^a	^a	^a	^a
Color change	—	^a	^c	^b	^c
Hue	^a	^b	^c	^c	^d
Chroma	^a	^b	^a	^a	^a
NEB	^a	^a	^b	^b	^a
Cloud value	^a	^a	^b	^b	^a
Ascorbate (mg AE/mL)	^a	^a	^a	^b	^a
Phenol content (mg GAE/mL)	^a	^a	^b	^b	^a
Flavonoids (mg QE/mL)	^a	^a	^b	^c	^a
Antioxidant (mg GAE/mL)	^a	^a	^b	^b	^a

^xResults are based on arithmetic deviation from triplicate determinations. Values in the same row marked by different superscript letters differ significantly at .