Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener

Abstract

The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction. Therefore, twenty low-calorie fruit-based formulated nectars were prepared mainly from orange, pomegranate, guava and mango pulps which sweetened with sucrose or sucrosereplaced at 25%, 50%, 75% and 100% using stevioside. Primitively, the yield of fresh fruits had been calculated. Consequently, nutritional, chemical and organoleptical characteristics of prepared fruit nectars have been determined. Results indicated that total solids content was in range of 5.57% -13.20%, 9.90% -14.37%, 8.25% -13.27% and 8.25% -16.50% for orange, pomegranate, guava and mango nectars, respectively. Dependently, caloric value resulted 21.57 to 51.08, 38.31 to 55.62, 31.93 27.53, 15.73 to 18.32, 25.72 to 30.87 and 18.07 to 20.98 for orange, pomegranate, guava and mango nectars, respectively. The results of organoleptical attributes showed no effect of sugar substituting by stevioside on color, odor and mouth feel. The most dramatic effect of sugar substituting had been observed on taste, bitter after taste and the overall acceptability of prepared nectars with high

Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar

“…As described in Figure 2, minor increase in TTA was observed during the storage period, the values were ranged from (0.57–0.65) g/100 ml to (0.80–0.90) g/100 ml at 4°C and around (0.6–0.67) g/100 ml to (0.85–0.91) g/100 ml at 25°C. This data were in accordance with Barakat et al (2017), Hosseini et al (2015) who have reported the increment of TTA to the partial degradation of pectin. This increment can be also harmonized with either the antimicrobial potential of Stevia and orange juice composition according to Pina‐Pérez et al (2018) and Haraoui et al (2019).…”

Effects of xylitol and stevioside on the physical and rheological properties of gelatin from cod skin

“…However, sucrose as traditional sweetener used to jelly products is high calorie (Cha et al., 2014; Lee et al., 2010), and low-calorie sweeteners are pursued (Kroger et al., 2006). Stevioside is a new type of natural sweetener, which is derived from leaves of Stevia rebaudiana Bertoni (Barakat et al., 2017). Its relative sweetness is about 200–300 times higher than sucrose, but the caloric value is only about 1/250 of sucrose, which is not involved in the metabolism of the human body after ingestion.…”

Influence of collagen hydrolysate as cocoa butter replacement agent on the chemical, rheological, and sensory properties of reduced‐fat and reduced‐calorie milk chocolate

“…Chocolate can provide energy for human relatively quicker than food. Chocolate contains non‐fat particles (sugar, skim milk powder, cocoa solids, and emulsifier) which are dispersed in cocoa butter (CB) as a continuous fat phase (Barakat et al., 2017; Lagast et al., 2018). Despite the high sugar and fat content of chocolates, consumption of them plays a positive role in human nutrition through antioxidants, especially polyphenols including flavonoids such as epicatechin, catechin, and significantly procyanidins (Oroian & Escriche, 2015).…”