Food Science Research Journal

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Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage


Affiliations
1 Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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The investigation was carried out for preparation of low calorie herbal beverage (RTS) by using different artificial sweetener. The experiment was conducted in Completely Randomized Design with addition of aspartame (0.2%), sucralose (0.15%) and stevia (0.1%). The artificial sweetener with sucrose (50%) were added to aonla juice (10%), basil leaves juice (5%) and ginger juice (1%) for the preparation of herbal beverage. The acidity in aonla, basil leaves and ginger were obtained as 1.75, 0.08 and 0.7%, respectively, also the values of physico-chemical characteristics of beverage. The aonla, basil leaves and ginger and prepared beverage were analysed for chemical composition. Sample T2 was contains prepared by using 50% sucrose+0.15 sucralose found to be 0.37% acidity, pH 3.93, ascorbic acid 36.16 mg/100 g and TSS was maintained at 7.50Bx. The sample T2 also found to be organoleptically acceptable over the other sample.

Keywords

Artificial Sweetener, Herbal Beverage, Sucralose.
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  • Studies on Effect of Artificial Sweeteners on the Quality of Herbal Beverage

Abstract Views: 136  |  PDF Views: 0

Authors

S. Sabahuddin
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
A. T. Taur
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
A. R. Sawate
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. B. Kshirsagar
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
B. M. Patil
Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The investigation was carried out for preparation of low calorie herbal beverage (RTS) by using different artificial sweetener. The experiment was conducted in Completely Randomized Design with addition of aspartame (0.2%), sucralose (0.15%) and stevia (0.1%). The artificial sweetener with sucrose (50%) were added to aonla juice (10%), basil leaves juice (5%) and ginger juice (1%) for the preparation of herbal beverage. The acidity in aonla, basil leaves and ginger were obtained as 1.75, 0.08 and 0.7%, respectively, also the values of physico-chemical characteristics of beverage. The aonla, basil leaves and ginger and prepared beverage were analysed for chemical composition. Sample T2 was contains prepared by using 50% sucrose+0.15 sucralose found to be 0.37% acidity, pH 3.93, ascorbic acid 36.16 mg/100 g and TSS was maintained at 7.50Bx. The sample T2 also found to be organoleptically acceptable over the other sample.

Keywords


Artificial Sweetener, Herbal Beverage, Sucralose.

References