Production and characterization of low-calorie orange nectar containing stevioside

Abstract

The study was carried out to produce and characterize a low-calorie orange nectar using response surface methodology (RSM). To optimize the formulation, three different levels of independent variables; sugar, stevioside and pectin and two responses of Brix and viscosity were selected. In the optimum formulation, sugar content reduced to 70 % (compared to control sample) using stevioside and pectin with maximum levels of 0.06 and 0.03 %, respectively. Physicochemical properties of optimal and control samples were determined at refrigerated (4 °C) and ambient (25 °C) temperatures for 2 months. At refrigerator, the reduction rate for stevioside was 5 % while a decrease of 18 % was observed at ambient temperature. The vitamin C content in low-calorie orange nactar was 13.4 % higher than control sample at both temperatures. Thus the production of low-calorie orange nectar using stevioside could be industrially feasible and recommended to people who looking for dietetic foods.

Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage-siftdesk

“…They also reported that in case of blueberry juice, the viscosity increased from 2.9 to 184 mPas. However, the results for viscosity in this study on Indian blackberry nectar contradict the findings of Hosseini et. al (2015) who observed a 10 per cent reduction in viscosity during storage of stevioside containing orange nectar of low calorific value.…”

“…Lower levels of acidity in refrigerated nectar compared to the one held at ambient temperature could happen because of lower rates of chemical reactions at low temperature. This finding is in conformity with the one reported by Hosseini et. al (2015) in orange nectar added with stevioside to make it low in calorific value.…”

“…After three months of storage, the vitamin C retention in the nectar was 10.24 and 15.01 mg 100g -1 under ambient and refrigerated storage, respectively. The results are in conformity with the ones observed by Hosseini et. al (2015) in orange nectar of low calorific value prepared with stevioside, during storage.…”

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).…”

Development of a Low Calorie Ready-to-Serve Beverage from Hibiscus cannabinus L

“…Hence, the addition of higher quantities of steviol glycoside (>25mg/100mL) can be recommended for retaining optimum sweetness in RTS beverages for six months storage. Other studies indicated the higher decrease in stevioside content (18%) in a low-calorie orange nectar prepared with reduced sugar content and high stevioside content (60 mg/100 mL) during storage at 25 °C for 2 months [28]. Some studies revealed that degradation of Rebaudioside A into six secondary compounds in carbonated beverages at pH 2.8-4.2 at various temperatures (5-40 °C) stored for six months [29].…”