Development and Characterization of sugar substituted guava nectar with selected natural sweeteners
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
The present research was conducted to develop and characterize sugar substituted guava nectar using honey, jaggery and date syrup. The level of sugar substitution was optimized at 50% in honey based guava nectar (T1), 25% in jaggery based guava nectar (T2) and 30% in date syrup based guava nectar (T3) processed through both hot-filled and cold-filled method on the basis of sensory acceptability. Further, the optimized refined sugar substituted guava nectar along with control (100% sugar based guava nectar) were stored for 6 months in ambient and refrigerated storage conditions and were assessed for physico-chemical, bioactives, color and organoleptic properties. Reducing sugars were found to be maximum in T1 followed by T3, control and T2. With respect to bioactive compounds, hot-filled date syrup beverage contained maximum amount of ascorbic acid, phenolic content and percent radical scavenging activity whereas carotenoid content and lycopene content (p≤0.05) was found to be significantly higher in T1 and T3 than control and T2. Refined sugar substituted guava nectar exhibited darkening of guava nectar as observed through L*, a* and b* values depending upon color of sweetener and was maximum in T3. Iron and manganese content was found to be significantly improved (p≤0.05) in sugar substituted guava nectar.Rheological studies indicated shear thinning behavior in all the samples and higher storage modulus (G’) than loss modulus (G”) indicated weak gel structure of nectar due to suspended pulp particles. Under storage period of 6 months, sugar substituted guava nectar were microbiologically stable and largely acceptable in organoleptic evaluation. Bioactives such as ascorbic acid and phenolic content decreased during storage period and their retention was majorly affected by temperature during processing and storage condition whereas degradation in carotenoid and lycopene content was minimal in sugar substituted guava nectar. Radical scavenging activity decreased during storage period up to 4 months but increased further due to formation of 5-Hydroxymethyl furfural. Darkening in sugar substituted guava nectar was maximum in hot-filled samples stored at ambient conditions as exhibited by L*, a* and b* values; NEB values and 5-HMF content. Viscosity of guava nectar increased during storage period. The results obtained in the current study indicate that even partial replacement of sugar with selected natural sweeteners was highly acceptable along with improving nutritional characteristics of guava beverage. However, the study could be further explored considering the negative impact on color properties of sugar substituted guava nectar.
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Gupta, Muskaan (2022). Development and Characterization of sugar substituted guava nectar with selected natural sweeteners (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.