Abstract
Microgreen based functional juice blends containing fenugreek (Trigonella foenum-graecum), kinnow mandarin (Citrus reticulate) and aloe vera (Aloe brobadensis) in different ratios were blended with sorbitol and stevia. The different ratios of juice blends were analyzed for total soluble solids, sedimentation, viscosity and titrable acidity. They were also screened for total phenolic content, total carotenoid content and antioxidant properties such as DPPH, reducing power and metal chelating activity. The formulation with highest TPC, TCC and antioxidant property was selected to optimize a microgreen based functional juice. The optimized microgreen blend formulation had 20 ml 100-1 ml microgreen juice, 40 ml 100-1 ml kinnow juice, 8.5 ml 100-1 ml sorbitol, 1.78 g 100-1 ml stevia and 29.72 ml 100-1 ml aloe vera juice. It had high protein, minerals (sodium and potassium) and vitamin (vitamin C) content as well as good source beta-carotene, phenols and antioxidants. Antioxidant helps in reducing diabetic complications by reducing the oxidative stress and because of their protective action against reactive oxygen species.
Highlights
Microgreens, frequently called “vegetable confetti”, are exotic and emerging products that have gained popularity in the culinary practices in recent years
They were mixed in different proportions and the preliminary trails were done to estimate the values for the optimization of Response Surface Methodology (RSM)
Sorbitol shows the positive effect on the taste, consistency, mouth feel and overall acceptability whereas stevia had a negative effect on the taste and mouth feel because of its bitter taste
Summary
Microgreens, frequently called “vegetable confetti”, are exotic and emerging products that have gained popularity in the culinary practices in recent years. They are young and tender cotyledonary leafy greens that are harvested at the first true leaf stage. They are usually harvested after 7-21 days of germination when they grow to 1-3 inches in height with fully developed cotyledonary leaves (Treadwell et al 2010). Microgreens can be categorized as “functional foods” They have a short life span of 1-2 days when stored at ambient conditions (Xiao et al 2012, 2014). It is becoming important to study their utility in various commercial preparations that could help improve their shelf life and delivery of their valuable nutrients to the consumers (Mir et al 2017, Xiao et al 2014)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
