Effect of sweeteners and hydrocolloids on quality attributes of reduced‐calorie carrot juice

Abstract

The formulation of reduced-calorie carrot juice with ASP/ACE/SUC (6:1.5:1) provided synergistic sweetness and highly acceptable sensory properties. The addition of 0.3 g kg(-1) GE greatly enhanced juice cloud stability during storage.

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

“…Some examples of the effect of this technology on microbial quality of products include the total inactivation of native microflora in coconut‐nannari blended beverage (Kathiravan and others ), litchi (Guo and others ), mango (Santhirasegaram and others ), pear (Saeeduddin and others ) and tomato juices (Stratakos and others ), longan juice added with xanthan gum (Chaikham and Apichartsrangkoon ), and apple, grape, or orange juices enriched with hydrolyzed collagen (Bilek and Bayram ). Moreover, HTLT could control bacterial growth in açaí beverage (de Oliveira and others ), amla (Bansal and others ), asparagus (Chen and others ), black raspberry (Suna and others ) and reduced‐calorie carrot juices (Sinchaipanit and others ), papaya nectar (Parker and others ), as well as yeast growth in grape wine (Cui and others ). During the storage, thermal pasteurization assures the control of microbial growth in cupuaçu nectar (Vieira and Silva ), basil‐bottle gourd juice blend (Majumdar and others ), grapefruit (Uckoo and others ), pennywort (Chaikham and others ), spinach and sweet lime juices (Khandpur and Gogate ), an herbal‐plant beverage added with rice (Worametrachanon and others ), as well as in a juice‐blend mixed with whole or skim milk (Salvia‐Trujillo and others ), or mixed with soymilk (Morales‐de la Peña and others ).…”

“…Over the last years, some researchers studied MTLT heat treatments (temperature <80 °C and holding times >30 s) to improve the shelf life of minimally processed products (Table ). MTLT can provide: (1) the increase of total phenolic content in black jamun juice (Saikia and others ); (2) a good preservation of color in cucumber juice (Wang and others ); (3) high retention of ascorbic acid and other phenolic compounds in pineapple juice (Saeeduddin and others ); (4) an increase of color stability and viscosity in prickly pear juice (Cruz‐Cansino and others ); (5) high retention of β‐carotene content in reduced‐calorie carrot juice (Sinchaipanit and others ); and (6) a good retention of ascorbic acid and anthocyanin (58.3% and 85.1%, respectively) in Chinese bayberry juice (Wang and others ).…”

Optimization of sugar-free konjac gel texture containing erythritol-sucralose sweetener for producing healthy jam

“…The demand for foods that contribute to human health is still growing in a current society where most consumers get sick or health problems with their overconsumption of sugar and/or fat. Refined sugar, a common sweetener used to sweeten or flavor several food products, is reported as a risk factor leading to cause high blood pressure, obesity, diabetes, dental decay and metabolic syndrome (Sinchaipanit et al, 2013). In gelled foods category, in particular jams and jellies, sugar also performs as a part of the bulk, thereby it participates in the formation of structure and texture of the gels produced by hydrocolloids used in these products.…”

Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing

“…A campaign for lowering sugar intake has been established in order to decrease the risk factors linked to adverse health problems caused by excess sugar such as obesity, hypertension, diabetes, tooth decay, cardiovascular diseases and metabolic syndrome (Sinchaipanit et al . ; Alizadeh et al . ).…”