Abstract
Maple sap water is a by‐product of reverse osmosis filtration of maple sap during the production of maple syrup. The objective of this study was to develop blueberry and cranberry flavored beverages using maple sap water. The flavored sap water beverages were formulated using blueberry and cranberry concentrates, acidulant, and sugar and were pasteurized before bottling. Physicochemical characteristics, microbiological quality, ascorbic acid content, and antioxidant capacity of the beverages were analyzed during storage at 4 or 23 °C for 8 weeks. No growth of the total plate count, coliform, and yeast/mold in the beverages was seen initially, nor was it detected throughout the 8‐week storage either at 4 or 23 °C. The sugar content, pH, and titratable acidity for the flavored maple sap water beverages were significantly impacted by storage temperature, time and their interaction (P < 0.05). The storage temperature, time and their interaction significantly affected the area and peak of color absorption at 450 to 600 nm of flavored maple sap water beverages (P<0.01). The ascorbic acid content and total antioxidant capacity of flavored maple sap water beverages were significantly decreased during storage (P<0.01). Results showed that the maple sap water can be used for formulation of flavored functional beverage.
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