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20221
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Subject: Food Science and Technology × Author: Amanpreet Kaur × Start date: 2020 × Thesis Type: M.Sc ×
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    Development and characterization of sugar substituted amla nectar with selected natural sweeteners
    (Punjab Agricultural University, Ludhiana, 2022) Amanpreet Kaur; Kapoor, Swati
    The research was conducted for the development and characterization of refined sugar substituted amla nectar with selected natural sweeteners namely honey, jaggery and datesyrup. The amla nectar samples control-100% refined sugar, honey 25-100%, jaggery 25- 100% and date- syrup 10- 40% were prepared using the standard procedure of nectar preparation followed by hot- filling and cold-filling and the physico-chemical and color analysis was conducted for these optimization samples. Amla nectar incorporated with 50% honey, 75% jaggery and 20% date- syrup was selected on the basis of organoleptic evaluation and was stored at both ambient and refrigerated conditions for a period of six months. The mineral analysis revealed that the mineral content was higher in natural sweetener substituted nectar samples prepared by cold filling. Storage studies of the amla nectar showed increment in TSS, pH, total solids, reducing sugars, total sugars, viscosity, non-enzymatic browning and hydroxy-methyl furfurals (due to melanoidin formation) whereas the ascorbic acid, total phenols, total tannins and total antioxidants decreased. The study depicts that the bioactive components were well retained during storage period in cold-filled samples stored at refrigerated conditions and were highest in date-syrup based amla nectar. Microbiological analysis reveal that date-syrup incorporated amla nectar processed by hot-filling and stored at refrigerated temperature had the least microbial content. The L* value of amla nectar samples decreased while a* and b* value increased indicating the darkening of the beverages due to the oxidation of organic compounds present. Overall, the partial replacement of refined sugar with honey, jaggery and date- syrup could be effectively utilized in fruit based beverages enhancing the nutritional profile of the product.