Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

The aim was to develop nutritious drinks using date nectar with the two most popular Saudi date cultivars (Khalas and Sukkari) and spirulina at different substitution rates. The date puree was prepared with different concentrations of pectin enzymes. The approximate composition, microbiological quality, sugars, vitamins, and minerals of date puree and spirulina, as well as the contaminants, physical properties, fatty acids, and phytopigments of spirulina were evaluated. Chemical composition and sensory properties of the developed date drinks were also assessed. The results showed that spirulina is safe, free from contaminants and heavy metals, and appeared to contain appreciable amounts of essential fatty acids, amino acids, vitamins, minerals, and phytopigments. The microbiological loads of date puree and spirulina were very low, and there were no pathogenic microbes were found. Spirulina contained higher amounts of total solids, ash, protein, minerals, fiber, fat, and vitamins, than date puree, indicating its suitability as a rich source of nutrients for food fortification. In both date types, treatment of puree with 400 ppm enzyme yielded nectar with higher scores in all sensory attributes, indicating that this is a suitable concentration to yield acceptable juice amounts. The substitution of date nectar with 10% spirulina gave the highest scores for sensory attributes; consequently, this concentration was used for the formulation of functional nectar from date nectar and spirulina. Incorporation of 10% spirulina in date nectars showed a significant increase in the contents of total solids, protein, essential amino acids, ash, fat, sugars, carotenoids, and chlorophyll in the date nectars, thereby improving its nutritional and health properties.

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“…The total energy values of the products were calculated according to Sharoba et al [18] using the following equation:…”

Section: Determination Of Total Energymentioning

confidence: 99%

“…Amino acid analysis was carried out using an amino acid analyzer with the procedure of acid/alkaline hydrolysis, separation by cation exchange column, post-column derivatization with ninhydrin, and detection using a UV/Vis detector at 570 nm as described in AOAC standard methods [18] .…”

Section: Amino Acid Analysismentioning

confidence: 99%

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Aljobair

Albaridi

Al-Kuraieef

et al. 2021

International Journal of Food Properties

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Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf

2019

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Stevia (Stevia rebaudiana Bertoni) has gained great interests due to its non-caloric and health related properties with its steviol glycosides and phytochemical constituents. Currently, it is being utilized as a natural sweetener in many food formulations such as soft drinks, jams, dairy products, chocolates, etc. Green extraction techniques using non-hazardous solvents and yield-enhancing strategies have been subject matters of various disciplines such as food technology, chemistry and pharmacology. Stevia powders are industrially produced by aqueous-extraction with further purification and drying steps. There has been no any report handling combined microwave and enzyme assisted technique on the extraction of steviol glycosides and antioxidant compounds to date. The objective of this study was to determine optimum processing parameters of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds by investigating the effects of independent variables. The plant was collected from a stevia garden and its leaves were detached from flower part, dried and milled into powder form before commencement of the treatments. Operations were performed using a microwave extraction system equipped with a digital control system for irradiation time, temperature and microwave power. Viscozyme L which is a widely used cellulolytic enzyme cocktail was used in this study. The effects of enzyme concentration (1.2 - 60 FBG unit g-1), temperature (25-60?C) and time (1 - 20 min) were evaluated using a five-level rotatable central composite design by response surface methodology (RSM). The validities of models were assessed by ANOVA outputs which were determination coefficient (R2), lack of fit and Fisher's test value (F-value). The maximized yields of stevioside, rebaudioside A and total phenolic compounds were determined as 62.5, 25.6 and 20.7 mg g-1, respectively at optimum processing conditions which were estimated as 10.9 FBG unit g-1, 53?C and 16 min.

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Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Cited by 2 publications

References 28 publications

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Optimization of microwave assisted enzymatic extraction of steviol glycosides and phenolic compounds from Stevia leaf

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