Abstract
The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction. Therefore, twenty low-calorie fruit-based formulated nectars were prepared mainly from orange, pomegranate, guava and mango pulps which sweetened with sucrose or sucrose— replaced at 25%, 50%, 75% and 100% using stevioside. Primitively, the yield of fresh fruits had been calculated. Consequently, nutritional, chemical and organoleptical characteristics of prepared fruit nectars have been determined. Results indicated that total solids content was in range of 5.57% - 13.20%, 9.90% - 14.37%, 8.25% - 13.27% and 8.25% - 16.50% for orange, pomegranate, guava and mango nectars, respectively. Dependently, caloric value resulted 21.57 to 51.08, 38.31 to 55.62, 31.93 to 51.37 and 31.93 to 63.86 kcal 100 g-1 fw for orange, pomegranate, guava and mango nectars, respectively. Total phenols content [TPC, mg GAE 100 g-1 dw] ranged from 665.12 to 747.41, 1180.42 to 1319.47, 742.54 to 848.27 and 418.01 to 472.42 for orange, pomegranate, guava and mango nectars, respectively. The antioxidant capacity by DPPH method [μmol TE g-1 dw] ranged from (20.79 to 26.51), (47.13 to 56.56), (60.68 to 69.25) and (8.39 to 13.32) for orange, pomegranate, guava and mango nectars, respectively. Total carotenoids [mg 100 g-1 dw] were the highest in mango nectars ranged from (102.99 to 110.52) in mango nectar with 100% sugar and mango nectar with 100% stevioside, respectively. Anthocyanins content recorded 6.14 mg 100 g-1 dw in pomegranate nectar with 100% sugar, while increased to be 9.01 mg 00 g-1 dw in pomegranate nectar with 100% stevioside. Ascorbic acid [mg 100 g fw] ranged from 23.41 to 27.53, 15.73 to 18.32, 25.72 to 30.87 and 18.07 to 20.98 for orange, pomegranate, guava and mango nectars, respectively. The results of organoleptical attributes showed no effect of sugar substituting by stevioside on color, odor and mouth feel. The most dramatic effect of sugar substituting had been observed on taste, bitter after taste and the overall acceptability of prepared nectars with high substitution levels. Practically, using stevioside to produce low-calorie nectars was shown to be satisfactory up to 50% - 75% substituting level, resulting low-calorie nectars and could be applied commercially.
Highlights
Health concerns associated with high sugar intake include excessive calories consumption and related diseases are considered as crucial issues for many foods organizations [1]
The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction
Anthocyanins content recorded 6.14 mg 100 g−1 dw in pomegranate nectar with 100% sugar, while increased to be 9.01 mg 00 g−1 dw in pomegranate nectar with 100% stevioside
Summary
Health concerns associated with high sugar intake include excessive calories consumption and related diseases are considered as crucial issues for many foods organizations [1]. Several organizations recommend consumption of fresh vegetables and fruits as well as reduce total calories daily intake [2] [3] [4]. The growing concern with health and higher incidence of obesity, metabolic syndrome and diabetes has resulted in an increase in interest of low-calorie food consumption [5] [6]. Consumption of low-calorie and light products for diabetics or other medical restrictions, including obesity was increased [7] as well as for aesthetics and health concerned peoples. Increasing of consumer interest in reducing sugar intake, food products made with sweeteners rather than sugar have become more popular and depleted quickly with high market share [8]. Low-calorie sweeteners (LCSs) are added to many foods and beverages, for reducing total calories, while maintaining palatability [10]. The energy difference between regular and LCS-sweetened products is more pronounced in beverages and processed fruits and vegetables more than foods [14] [15]
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