The objective of this study was to determine the consumer acceptability of fruit slushes prepared with either sucralose or sugar. Subjects (n=105) were given samples of fruit slushes and asked to complete an acceptability test and survey. The sensory characteristics measured included the overall liking of the product, flavor, texture, and color using a scale of 1=dislike extremely to 5=like extremely. Subjects? daily fruit consumption patterns and knowledge of nutrition were also solicited and analyzed. On average, there were no differences (P>0.05) in sensory characteristics between the two products. Overall, participants moderately liked both products. Flavor scores of the sucralose and sugar products were 4.5 and 4.4, respectively. Twenty-nine percent of panelists extremely liked both fruit products. Twenty-three percent of panelists liked both products, but preferred (P<0.05) the slush prepared with sucralose. Enhancing the nutritional content of a fruit slush product with sucralose will still provide an acceptable product and maintain the same sensory characteristics as the sugar product.

Wheyruit slush formulas were evaluated prior to consumer testing of pre-selected formulated beverages. Varying ingredients were prepared in accordance to a factorial design of maximum use of whey and minimum use of additional ingredients. Whey was obtained from the Mississippi State University Dairy Processing Plant and evaporated. The evaporated sweet whey was combined with blueberries, cherry concentrate, Splenda®, water and ice. Sensory tests were conducted to evaluate appearance, flavor and overall acceptability of formulations. Panelists were asked to participate in a survey to elaborate personal perceptions of the products. Formulation of 125mL whey and 30g blueberries had the higher acceptability score, but was not different from the beverage with 150mL whey and 30g blueberries. These two formulas were tested for chemical analysis. Adequate levels of antioxidants, total phenolics and neutral pH were observed. Results from proximate analysis showed minimal caloric levels with low presence of protein and carbohydrate.