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Production and characterization of low-calorie orange nectar containing stevioside

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Abstract

The study was carried out to produce and characterize a low-calorie orange nectar using response surface methodology (RSM). To optimize the formulation, three different levels of independent variables; sugar, stevioside and pectin and two responses of Brix and viscosity were selected. In the optimum formulation, sugar content reduced to 70 % (compared to control sample) using stevioside and pectin with maximum levels of 0.06 and 0.03 %, respectively. Physicochemical properties of optimal and control samples were determined at refrigerated (4 °C) and ambient (25 °C) temperatures for 2 months. At refrigerator, the reduction rate for stevioside was 5 % while a decrease of 18 % was observed at ambient temperature. The vitamin C content in low-calorie orange nactar was 13.4 % higher than control sample at both temperatures. Thus the production of low-calorie orange nectar using stevioside could be industrially feasible and recommended to people who looking for dietetic foods.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran

    Samane Hosseini, Sayed Amir Hossein Goli & Javad Keramat

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  1. Samane Hosseini
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  2. Sayed Amir Hossein Goli
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  3. Javad Keramat
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Correspondence to Sayed Amir Hossein Goli.

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Hosseini, S., Goli, S.A.H. & Keramat, J. Production and characterization of low-calorie orange nectar containing stevioside. J Food Sci Technol 52, 6365–6374 (2015). https://doi.org/10.1007/s13197-015-1739-x

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  • DOI: https://doi.org/10.1007/s13197-015-1739-x

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