Technology and Nutritional Value of Powdered Drinks

Çopur, Ömer Utku; İncedayı, Bige; Karabacak, Azime Özkan

doi:10.1016/b978-0-12-815260-7.00002-x

Cited by 12 publications

(6 citation statements)

References 165 publications

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“…Health-beneficial effects attributed to sorghum's nutritional and bioactive compounds are the main advantage of sorghum drink consumption. However, this product does not have a long shelf life due to its high water content and activity, which can lead to microbial spoilage and IOP Publishing doi:10.1088/1755-1315/1338/1/012029 2 enzymatic activity [7]. For this reason, preservation by way of drying is one of the preferred methods.…”

Section: Introductionmentioning

confidence: 99%

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Romulo,

Aurellia

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Sorghum emerges as a promising choice for developing nutritional powdered beverages, employing the foam mat drying technique with ingredients like maltodextrin and egg white powder. Yet, the precise impact of these components on the quality of powdered beverages remains unclear. This study aimed to explore the effects of maltodextrin (10-30%) and egg white powder (4-5%) on moisture content, color, antioxidant activity, and hedonic acceptance in sorghum-based beverages. Nine formulations were assessed, indicating that increased maltodextrin and egg white powder decreased water content (from 4.88% to 3.96%) and resulted in a lightness (L*) value exceeding 80. Generally, higher concentrations of maltodextrin (>10%) and egg white powder (4.5%) elevated the a* and b* values. Furthermore, elevated quantities of these components led to reduced antioxidant capacity (from 0.00013 to 0.00028 mg TE/g sample) and total phenols (from 9.98 to 4.84 mg GAE/g sample) in the beverages. Notably, egg white powder significantly influenced (p<0.05) the overall liking of the sorghum beverage.

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Section: Introductionmentioning

confidence: 99%

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Romulo,

Aurellia

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Equally, the agreement signed by the Ministry of Health and companies in the food and beverage sector has considered those ready for consumption beverages, including sodas, soft drinks, and nectars [ 31 ]. However, beverages prepared, such as powdered drinks and beverages concentrated in liquid, may also contain sugar preparation [ 32 ]. The process of preparation, whether through dilution or the addition of other ingredients, can difficult the accuracy of the quantity of added sugar effectively consumed.…”

Section: Introductionmentioning

confidence: 99%

Price elasticity of demand for ready-to-drink sugar-sweetened beverages in Brazil

Venson,

Cardoso,

Santiago

et al. 2023

PLoS ONE

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The taxation of sugar-sweetened beverages is a policy that has been adopted in many countries worldwide, including Latin American, to reduce sugar consumption. However, little is known about how taxation on these products may affect their demand. The present study aims to estimate the price elasticity of demand for sugar-sweetened beverages in Brazil. This study advances the literature by proposing a breakdown between ready-to-drink sugar-sweetened beverages and sugar-sweetened beverages that require some preparation before being consumed. With this disaggregation, it is possible to obtain more accurate elasticities for the group of products that will be effectively taxed. We estimated a Quadratic Almost Ideal Demand System (QUAIDS) model using the Household Budget Survey 2017–2018 microdata. The results show that ready-to-drink beverages is more consumed but less sensitive to changes in price than prepared beverages. The price elasticity of demand for ready-to-drink and prepared sugar-sweetened beverages was -1.19 and -3.38. Additionally, we observe heterogeneity in these price elasticities across household incomes, with a more elastic demand among lower-income households for ready to drink beverages. The findings suggest that taxing ready-to-drink sweetened beverages could potentially reduce sugar consumption directly through a decrease in the consumption of sugary drinks and this effect could be reinforced by reducing the consumption of other sugar-rich products. Therefore, the taxation police should effective contribute to minimize health risks associated to the sugar consumption.

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“…After all such products might be used as commercial and value-added products, which can find applications in preparing smoothie-like beverages, or as additives rich in vitamins and antioxidants dedicated to, e.g., ice creams, noodles, cakes, etc. Such a premix of high protein vegetables and fruits in dehydrated form also gains a ready-to-drink character after dissolving in water [2]. The functional beverages production sector is the fastest-growing of the functional food market and, has become increasingly popular among consumers conscientious about the impact of the diet on their health and wellbeing [3].…”

Section: Introductionmentioning

confidence: 99%

“…2022, 12, 7159 2 of 17 drinks have long-term constancy and the nutrients might be better preserved compared to liquid form. As their retarded deterioration rate is related to the little amount of water in the powder and the prevention of air ingress, powdered drinks are ideal products dedicated to fortification with nutrients and bioactive compounds [2].…”

Section: Introductionmentioning

confidence: 99%

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

2022

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The functional beverages market is one of the fastest-growing sectors of functional food production. An innovative recipe for powdered fruit and vegetable drinks fortified with lentil proteins (AGF) and stabilized with flax seed gums (FSG) was developed. The study focused on the analysis of potentially bioaccessible fractions from the produced beverages in terms of their antioxidant, antiproliferative activities and physicochemical properties. The contents of bioactive components were tailored by the incorporation of lyophilized fruits and vegetables, the FSG and the AGF. Digestion in vitro effectively released phenolics from all matrices. The highest contents of potentially bioavailable polyphenols were recorded for the AGF based beverages enriched with 5% of FSG and green-leafy vegetables (58 mg/100 mL) and those with lyophilized fruit (54 mg/100 mL). The reducing power of the beverages was mainly affected by the presence of the AGF, while the FSG and lyophilized fruit improved the chelating power. The digests applied in the concentrations mimicking physiological concentrations showed antiproliferative properties against gastric and colon adenocarcinoma—they seemed to be tailored by bioactive peptides and phenolics, respectively. The addition of the FSG improved the stability of the beverages increasing the time required for a reduction of 20% of the initial optical density by 16- and 28-times in the beverages without additives or enriched with vegetables. Both, the AGF and FSG stabilize the beverages after rehydration and are sources of bioaccessible antioxidant and anticancer components, which create their functionality.

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Technology and Nutritional Value of Powdered Drinks

Cited by 12 publications

References 165 publications

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Price elasticity of demand for ready-to-drink sugar-sweetened beverages in Brazil

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

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