Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.)

Balaswamy, K.; Rao, P. Rama; Rao, G. Narsing; Nagender, A.; Satyanarayana, A.

doi:10.14355/fmfi.2014.03.008

Cited by 9 publications

(5 citation statements)

References 13 publications

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“…Overall, the periodic sensory evaluation revealed that these non significant changes could not have any adverse effect on the acceptability scores which were still above 7.00 even after six months of storage under ambient conditions. Similar findings were also established by Balaswamy and coauthors [15] and Palamthodi and coauthors [27] in stevia sweetened RTS beverage and bottle gourd-jamun blended beverage, respectively.…”

Section: Sensory Qualitysupporting

confidence: 89%

“…On the preparation day (0 day), total soluble solids (TSS) among different beverages varied significantly from 9.10 to 45.00, while the data on changes in TSS content revealed a non-significant increase during storage (Table 2) which could be due to hydrolysis of complex carbohydrates (polysaccharides) into simpler carbohydrate (monosaccharide and oligosaccharides) [15,16]. A slight reduction in titratable acidity was reported over the storage which might be due to loss of volatile acid and co-polymerization of organic acids with sugars and amino acids during storage [24,25].…”

Section: Physico-chemical Qualitymentioning

confidence: 99%

“…[13]. Stevioside is 150 to 300 times sweeter than sucrose, stable at high temperature (<140 o C) and wide range of pH (2-10) which has favoured its usage in various food products [14,15]. Therefore, in the present study, an attempt was made to formulate bitter gourd based antioxidant rich, low calorie functional beverage by blending with kiwi fruit and substituting sugar sweetness with stevioside sweetness and to evaluate its physicochemical, nutritional and sensorialproperties during storage period up to 6 months.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Sensory Qualitysupporting

confidence: 89%

Section: Physico-chemical Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…A steviol glycoside content of 20mg/100mL was optimized to yield the sweetness comparable with the test beverage with sugar (15°Brix) and the acidity was adjusted to 0.18% . Earlier, a process to produce a variety of low-calorie RTS fruit beverages from mango, jamun, pineapple, pomegranate and purple grapes was standardized using steviol glucosides at 20-35mg/100mL [26]. The physicochemical and microbiological quality of H. cannabinus RTS beverage samples are presented in Table 2.…”

Section: Changes In Physicochemical Parametersmentioning

confidence: 99%

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

Sulochanamma

et al. 2018

BJSTR

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Hibiscus cannabinus, a leafy vegetable is known for rich in fibre, minerals with high acidity. It is also known to be one of the sources of an antiobese factor (hydroxycitric acid). A low-calorie ready-to-serve (RTS) beverage was developed from H. cannabinus leaves using a natural sweetener (steviol glycoside). The beverage was prepared using the leaf aqueous extract, adjusting the acidity, and followed by the addition of a natural sweetener, steviol glycoside. The beverage was evaluated for changes in physicochemical and sensory parameters during a storage period of six months. The product was found to be acceptable for four months and scored very good (6.56) for overall quality after six months. A reduction in sweetness attribute was found when compared to control (8.0). The product was found to be shelf-stable with no microbial growth during storage. Significant decrease in steviol glycoside content (16.63%) and hydroxycitric acid content (54.4%) was observed after the end of storage. The RTS beverage from Hibiscus leaves with functional ingredients will ensure health and wellness of consumers.

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“…Mixed fruit beverage is in great demand in society for daily use as all types of fruits even those having low total soluble solids in it yet have high potential as they are more acidic, highly bitter, and having strong avor which can be masked in beverage by blending with other juicy fruits. e functionality of these fruit blends can further be increased by introducing different plant extracts with the objective to target any health aspect, for instance, development of apple, blueberry, and cranberry juice together with water extracts of ginger [5], formulation of jamun, mango, pineapple, pomegranate, and purple grapes drinks by adding stevia aqueous extract as natural sweetener [6], and preparation of ginger-lime ready-to-serve (RTS) functional beverage sweetened by Palmyra sugar candy [7]. Improvements in the food processing techniques have become the need of hour because of the increasing demand of food either in terms of quality and quantity over the past few years [8].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

Khan

Asif

Ahmad

et al. 2019

Journal of Food Quality

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Nowadays, blend of different fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated effect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. The novelty in this particular work is optimization of blend using stevia-based low caloric extract as sweetener to replace high caloric sugar contents. For this purpose, juices of apple and carrot along with the extract of stevia leaves underwent the process optimization using a statistical approach of D-optimal mixture design. The best beverage formulation with high sensory scores was composed of apple juice 70%, carrot juice 27%, and stevia extract (5 g/100 ml) 3%. The optimized beverage was then processed with conventional pasteurization at 95°C for 1 min and compared with ultrasound processing for 15 min at four different amplitudes (20%, 40%, 60%, and 80%). According to the observation, the treatment US60 (60% amplitude for 15 min) showed better retention for total phenolic content (78.65 ± 1.37 mg GAE/100 mL), total flavonoid content (23.53 ± 0.15 mg CE/100 mL), DPPH (66.43 ± 1.45 %), and FRAP (65.17 ± 1.10 mmol Trolox/100 mL) as compared to pasteurized and control samples while keeping other physicochemical properties in range. The research therefore indicates that ultrasound is good alternative to pasteurization and stevia to sugar in terms of functional beverage development.

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Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.)

Cited by 9 publications

References 13 publications

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

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

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

Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage

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