Effect of grape syrup as a replacement for sugar in various beverages

Objective: The present study was aimed to investigate the possibility of replacing sugar with different concentrations of grape syrup in various beverages. Methods: Different types of beverages were mixed with grape syrup. The chemical properties of prepared beverages, such as pH, sugar and Total soluble solids, acidity as well as sensory evaluation; colour, taste and texture were also studied. Sensory analysis of various beverages was performed by using the hedonic scale method. Results: It was observed that fruit juice with sugar observed the lowest score 7.14  in terms of appearance, scent, and overall acceptability, while the beverage prepared with grape syrup and addition of pineapple juice offered the best and highest score 8.14 out of 10.The acidity value was observed0.4, 0.45, 0.50, and 0.75 in GS, OGS, LGS and PGS. The pH was observed 3, 2.4, 2.4, and 3.5 in GS, OGS, LGS and PGS. The total soluble solids of GS (45%), OGS (29%), LGS (37%) and PGS (32%).