Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)

Sharma, Rakesh; Burang, Geney; Kumar, Satish; Sharma, Y. P.; Kumar, Vikas

doi:10.1007/s13197-021-05216-z

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…Aloe vera juice (AVJ) blended with fruits or other juices has been shown as a clever way to develop functionally enriched low-calorie food products [1]. In addition, it has been used to fortify dairy products [2].…”

Section: Introductionmentioning

confidence: 99%

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Rubio-Hernández,

Rubio-Merino,

García-López

2023

Processes

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Considering that gofio (Gf) and aloe vera juice (AVJ) have very good nutritional qualities, their combination is proposed because it is indicated as an easy and fast source of basic bio-elements. The texture of a food must be accepted by customers. This means that the rheological characteristics of the product must be known and controlled. Therefore, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions must be determined. With continuous shear experiments, the purely viscous response of a material can be obtained. AVJ and Gf/AVJ suspensions showed shear-thinning behavior. The ability of Gf particles and aggregates to distort the flow field was quantified determining the intrinsic viscosity η of the suspensions at several shear rates using Krieger–Dougherty equation. The results indicated that the shape and size of Gf aggregates is not affected by the mechanical action due to shear. The power law (Ostwald–de Waele) model fitted the experimental steady viscosity versus shear rate values (steady viscosity curves). The flow index was less than 1, which corresponded to shear-thinning behavior. It was obtained that the flow index of AVJ maintained unaltered despite the presence of Gf particles. However, the viscosity value increased with the increasing amount of Gf as it was expected. The viscoelastic behavior of the microstructure at rest of the AVJ and Gf/AVJ suspensions was studied using oscillatory shear tests. First, linear viscoelastic response was confirmed in the relatively low amplitude shear region γ0<0.001 using an amplitude sweep shear test. After that, frequency sweep shear tests were conducted in the region where Gf/AVJ suspensions showed linear viscoelastic behavior. Varying the frequency, the response of the microstructure at rest of the suspensions when the mechanical action lasts from short to long time interval can be characterized. Jeffreys mechanical model was used for the analysis of the LVE response of Gf/AVJ suspensions. Using small amplitude oscillatory shear (SAOS) tests, it was obtained that Gf/AVJ suspensions are viscoelastic liquids that change their texture from chewy to creamy when the Gf concentration increases.

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Section: Introductionmentioning

confidence: 99%

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Rubio-Hernández,

Rubio-Merino,

García-López

2023

Processes

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“…The changing human life style characterized by reduced levels of physical activities and increased consumption of high-calorie food products is becoming a health hazard [1]. Global health concerns have resulted in the health-conscious community to think about safe alternates to satisfy their desire for sugar rich foods with identical pleasant sensory characteristics and low percentage of sugar and calories [2].…”

Section: Introductionmentioning

confidence: 99%

“…Excess intake of sugar sweetened beverages (SSB) has been attributed to an increased risk of health problems like obesity, diabetes and cardiovascular diseases [1,2]. Hence, replacement of sugar with nonnutritive sweeteners has been suggested as a suitable alternative for developing thelow calorie beverages (LCB).…”

Section: Introductionmentioning

confidence: 99%

Product Optimization, Storage Quality and Sensory Acceptance of Low Calorie Beverage Developed from Bitter Gourd and Kiwifruit

Sharma

Thakur

Kumar

et al. 2022

Braz. arch. biol. technol.

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Bitter gourd (Momordica charantia L.) fruit is good source of many nutraceutical compounds and possess antioxidant, anti-diabetic and hypoglycaemic activities. However, its utilization in the preparation of beverages is limited due to its bitter after taste. Therefore, to realize the functional and therapeutic benefits of bitter gourd, an attempt was made to optimize nutritious and low caloriebitter gourd based beverage by blending with kiwifruit (Actinidia deliciosa), a store house of bioactive compounds and substituting sugar with stevioside (steviol glycoside). The standard (sugar sweetened) bitter gourd (BG)-kiwifruit (K) blended beverage was developed by utilizing 30% fruit part of BG:K blended juice (80: 20) with 40 o B TSS and 1.3% acidity. Further, to develop the low calorie beverage, sucrose (table sugar) was replaced with 25, 50, 75 and 100% equi-sweetness level of stevioside (steviol glycoside). Results revealed that 75% substitution of sucrose with stevioside resulted in shelf stable beverage with identical taste, good antioxidant potential (68.80%) and strong antimicrobial activity (26 mm ZOI) with reduced calorie values (28.5 Kcal/100g) compared to the sugar sweetened control sample (150.60 Kcal/100g). Hence, the developed beverage can HIGHLIGHTS• Low calorie Bitter gourd-Kiwifruit beverage has good antioxidant potential and sensory acceptability.• Product optimization showed about 80% reduction in calorie value.• Optimized beverage showed good storage stability at ambient conditions for a period of six months.

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Effects of Gofio on the Rheological Properties of Aloe Vera Juice

Rubio-Hernández,

Rubio-Merino,

García-López

2023

Preprint

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Considering nutritional qualities of gofio (Gf) and aloe vera juice (AVJ), their combination is indicated as an easy and fast source of ingest of basic bio elements. As the texture of the final product must be accepted by customers, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions was determined. Shear thinning index of AVJ maintains unaltered despite the presence of Gf particles, although the viscosity value increases as expected. Linear viscoelastic studies on Gf/AVJ confirmed this is a viscoelastic liquid that changes from chewy to creamy texture with Gf concentration increase.

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Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.)

Cited by 4 publications

References 21 publications

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Rheological Characterization of Gofio and Aloe Vera Blended Juice

Product Optimization, Storage Quality and Sensory Acceptance of Low Calorie Beverage Developed from Bitter Gourd and Kiwifruit

Effects of Gofio on the Rheological Properties of Aloe Vera Juice

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