PRODUCTION OF LOW-CALORIE MANDARIN NECTAR SWEETENED WITH STEVIA AND ITS EFFECT ON QUALITATIVE AND SENSORY PROPERTIES

Authors

Basmaa Saaduldeen Sheet Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Iraq
Layla Azhar Ahmed Department of Food Sciences, College of Agriculture and Forestry, University of Mosul, Iraq

Abstract

A standard sample of mandarin nectar was prepared and sucrose was replaced with Stevia (rebaudioside A) sweetener at 25, 50, 75 and 100%. The physical, chemical and sensory properties of all treated samples were studied while they were stored for 60 days. It was noticed from the results that a significant increase occurred at the end of storage in the values of Total Acid% for sample T4 amounted to 0.689%, Total Soluble Solid% for standard sample T0 amounted to 13,833%, viscosity of sample T0 reached cP 45.600 and the browning index in sample T0 reached 0.425 nm, which means these indicators rose with the progress of the storage period. It was noted from the results that the lowest significant value was at the end of storage for each of the pH of samples T3 and T4, which amounted to 3.367 and 3.366, respectively, and vitamin C in the sample T0 amounted to 39.137 mg/100 ml. The storage period and the treated samples all affected the sensory properties (taste, smell, color and general appearance) of mandarin nectar and the degrees of acceptance of all traits were high at the beginning of storage, but decreased at the end. However, the taste decreased with the increase of the substitution, despite the increase in the color and general appearance in those two samples, due to the bitter taste added by the sweetener.

References

Abou-Arab, A. E., Abou-Arab, A. A., & Abu-Salem, M. F. (2010). Physico-chemical assessment

of natural sweeteners steviosides produced from Stevia rebaudiana Bertoni

plant. African Journal of Food Science, 4(5), 269-281.

Ahmed, M., Ahmad, A., Chatha, Z. A., & Dilshad, S. M. R. (2008). Studies on preparation of

ready to serve mandarin (Citrus reticulata) diet drink. Pak. J. Agri. Sci, 45(4), 470-

Alizadeh, A. (2021). Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin

on probiotic viability and physico-chemical properties of the synbiotic product. Journal

of Food Measurement and Characterization, 1-7.

Antar, Salem Hammadi (2010) Statistical Analysis in Scientific Research and the SAS Program.

University of Mosul, Dar Ibn al-Atheer for printing and publishing.

AOAC. (2012) Official methods of analysis Association of Official and Analytical Chemists

thedn. Washington, D.C.

Belc, N., Smeua, I., Macria, A., Vallauri, D., & Flynn, K. (2019). Reformulating foods to meet

current scientific knowledge about salt, sugar and fats. Trends in Food Science &

Technology, 84, 25–28.

Bender C, Graziano S, Zimmermann BF (2015) Study of Stevia rebaudiana Bertoni antioxidant

activities and cellular properties. Int J Food Sci Nutr 66:553–558.

Bleich, S. N., & Vercammen, K. A. (2018). The negative impact of sugar-sweetened beverages

on children's health: An update of the literature. BMC Obesity, 5, 1–27.

Codex Standard ( 2005 ) . Codex General Standard for Fruit Juice and Nectars ,Codex Stan

, p.1-19.

Ferrer I,Thurman EM.(2010) Analysis of sucralose and other sweeteners in water and beverage

samples by liquid chromatography/time-offlight mass spectrometry.J Chromatogr.

:4127–4134.

Garcia-Noguera J, Weller CL, Oliveira FIP, Rodrigues S, Fernandes FAN (2010) Dual-stage

sugar substitution in strawberries with a Stevia—based sweetener. Innov Food Sci

Emerg 11:225–230.

Gautam, D., Jain, S. K., Bhatnagar, P., Meena, N., & Chippa, H. (2021). Utilization of custard

apple pulp for preparation of blended nectar. Indian Journal of Horticulture, 78(2), 229-

Hariharan,G.,& Mahendran,T. (2016). Physico-chemical, sensory and microbial evaluation

of ginger-lime ready-to-serve (RTS) functional beverage, sweetened by Palmyra

sugar candy. Imperial Journal of Interdisciplinary Research, 2(5), 1545-1552.

Ilame, S. A., & Singh, S. V. (2018). Physico-chemical properties of ultrafiltered kinnow

(mandarin) fruit juice. Journal of food science and technology, 55(6), 2189-2196.

Imamura, F., O'Connor, L., Ye, Z., Mursu, J., Hayashino, Y., Bhupathiraju, S. N., & Forouhi,

N. G. (2016). Consumption of sugar sweetened beverages, artificially sweetened

beverages, and fruit juice and incidence of type 2 diabetes: Systematic review,

meta-analysis, and estimation of population attributable fraction. British Journal

of Sports Medicine, 50, 496–504.

Jabeen,F., Wahab, S., Hashmi, M.S., Mehmood, Z., Riaz, A., Ayub, M., & Muneeb, M.(2019).

Liquid stevia extract as a substitute of sucrose in the preparation of guava

drink. Fresenius Environmental Bulletin, 28(1), 233-243.

Judy C. ( 2011). Chemical and Physical Properties of Food, FNH 200. University of British

Columbia, Canadian public research. USA.

Kalicka, D., Znamirowska, A., Pawlos, M., Buniowska, M., & Szajnar, K. (2019). Physical and

sensory characteristics and probiotic survival in ice cream sweetened with various

polyols. International Journal of Dairy Technology, 72(3), 456–465

Downloads

Published

2022-02-16

How to Cite

Basmaa Saaduldeen Sheet, & Layla Azhar Ahmed. (2022). PRODUCTION OF LOW-CALORIE MANDARIN NECTAR SWEETENED WITH STEVIA AND ITS EFFECT ON QUALITATIVE AND SENSORY PROPERTIES. European Journal of Agricultural and Rural Education, 3(2), 21-34. Retrieved from https://scholarzest.com/index.php/ejare/article/view/1809