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Preparation of low caloric sweet orange drink using stevia powder| Abstract
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Abstract

Preparation of low caloric sweet orange drink using stevia powder

Author(s): Muhammad Usman

The research was carried out to evaluate the overall acceptability and quality of low caloric sweet orange drink with the addition of various concentration of stevia powder stored at ambient temperature during storage. The ready-to-serve (RTS) beverages are popular among the consumers but in them cane sugar is used that resulted in health problems. Stevia a natural, non caloric sweetener had sweetness several hundred times than sugar with no health issues. The stevioside (glycoside in stevia) when used in beverages as sugar substitute then it can be termed as a functional drink due to its health benefits. This study is useful in preparation of low caloric sweet orange drink using stevia powder that may improve their quality and also prevent against many diseases. The treatments were OD0 (Juice: 15%) + (Sugar: 13%) + (Stevia: 0%) + (Sodium Benzoate: 0.1%) + (Water 72%), OD1 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.060%) + (Sodium Benzoate: 0.1%) + (Water 85%), OD2 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.065%) + (Sodium Benzoate: 0.1%) + (Water 85%), OD3 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.070%) + (Sodium Benzoate: 0.1%) + (Water 85%), OD4 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.075%) + (Sodium Benzoate: 0.1%) + (Water 85%), OD5 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.080%) + (Sodium Benzoate: 0.1%) + (Water 85%), OD6 (Juice: 15%) + (Sugar: 0%) + (Stevia: 0.085%) + (Sodium Benzoate: 0.1%) + (Water 85%). The samples were studied for the pH, ascorbic acid, Titritable acidity, total soluble solids (TSS) and as well as for the sensory evaluation (aroma, flavor, color and overall acceptability) for the total storage period of three months at 15 days of intervals. A decrease were recorded in pH (3.70 to 3.25), ascorbic acid content (8.48 to 5.64), and while the increase were recorded in TSS (3.87 to 4.20), Titritable acidity (0.21 to 0.29). So during the sensory evaluation OD3 followed by OD4 were found the most acceptable to the panel judges during storage. According to the statistical analysis showed that the treatments and storage intervals had a significant (p<0.05) effect on the sensory and as well as physicochemical characteristics of preparation of low caloric sweet orange drink using stevia powder stored at ambient temperature during storage


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