Abstract
Citrus fruits are considered to be the rich source of ascorbic acid, pectin, carotenes, citric acid, and minerals like
calcium and phosphorous. Consumption of high sugar drinks lead to various diseases such as diabetes, obesity
and dental caries. This study aimed at formulation of diet beverage with various combinations of intense
sweeteners and was compared with control beverage containing sucrose. Physiochemical changes in beverage
were also investigated at various storage intervals. A gradual increase in reducing sugar level was observed in all
treated samples with the passage of time, while non-reducing sugars decreased gradually during storage studies.
The declining trend in ascorbic acid contents of mandarin drink was increased as a function of storage. Sensory
results showed that there was declining trend in the scores obtained for color. The overall results showed that
combination of different sweeteners gave best results for taste than without combinations.
