Liquid stevia extract as a substitute of sucrose in the preparation of guava drink

Fresenius Environmental Bulletin

Volumn 28, Issue 1, 2019, Pages 233-243

  Jubeen, Farkhaudu ^a   Wahab, Said ^a   Hashmi, Majid S ^a,b   Mebmood, Zabid ^b   Riaz, Aysha ^a   Ayub, Muhammad ^a   Muneeb, Muhammad ^a  

^a THE UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

Guava; Organoleptic Evaluation; Physicochemical Analysis; Phytochemical Analysis; Proximate Composition; Stevia

Indexed keywords

BIOCHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); EXPERIMENTAL STUDY; FOOD CONSUMPTION; LIQUID; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; PLANT EXTRACT; SUCROSE;

PSIDIUM;

EID: 85073895588     PISSN: 10184619     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (47)

1. Gul, M, Akpinar, M.G. and Dagistan, E. (2012) The analysis of households' purchasing preferences for fruit juice in Turkey. Journal of Food, Agriculture and Environment. 10, 119-123.
2. Alizadeh, M, Azizi-lalabadi, M, Hojat-ansari, H. and Kheirouri, S. (2012) Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of fruit based milk shake. SDI Paper Template Version 1.6.
3. Leung, A.Y. and Foster, S. (1996) Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. Wiley, New York. 373-375.
4. Mahan, L.K. and Escott-Stump, S. (2013) Krause's Food and Nutrition Therapy. 12th Edn Saunders, St. Louis. 764-809.
5. Puri, M, Sharma, D., and Tiwari, A.K. (2011) Downstream processing of stevioside and its potential applications. Research Review Paper. Biotechnology Advance. 29, 781-791.
6. Ahmed, B., Hossain, M, Islam R., Saha A.K. and Mandal, A. (2011) A review on natural sweetener plant-stevia having, medicinal and commercial importance. Agronomsk Glasnik. 73(1-2).
7. Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., and Ah-Hen, K. (2012) Stevia rebaudiana Bertoni, Source of a High-Potency Natural Sweetener: A Comprehensive Review on the Biochemical, Nutritional and Functional Aspects. Food Chemistry. 132, 1121-1132.
8. JECFA. (2004) Sixty-Third Meeting, WHO. Geneva.
9. Gisleine, E.C., Abdol, H.A., Caudio, C.A., Letícia de, A.F.F., Gilson, T., Mirian, H. T., Wilson, E.F. and Roberto, B.B. (2006) Investigation of the tolerability of oral Stevioside in Brazilian hyperlipidemic Patients. Brazilian Arch. Biology Technology. 49, 583-587.
10. Dhiman, A. and Lal, R. (2011) Phytochemical and pharmacological status of Datura fastuosa Linn. International Journal Res. Ayurveda Pharmacy. 2, 145-150.
11. Kumari, A., Dhaliwal, Y.S. and Sandal, A. (2015) Formulation of fig based functional food products and changes during storage. Int. Research Journal of Natural and Applied Science. 2.
12. Ghanta, S., Banerjee, A., Poddar, A. and Chat-topadhyay, S. (2007) Oxidative DNA Damage Preventive Activity and Antioxidant Potential of Stevia rebaudiana (Bertoni) Bertoni, a natural sweetener. Journal of Agriculture and Food Chemistry. 55, 10962-10967.
13. Bharathi, N. (2003) Uses of sweetening agents found in stevia (Stevia rebaudiana) leaves. Natural Product Radiance. 2, 120-121.
14. Harborne, J.B. (1973) Phytochemical methods-A guide to Modern Techniques of Plants analysis. John Wiley and Son Inc, New York, 1 - 26.
15. Trease, GE. and Evans, M.D. (1989) A Textbook of Pharmacognosy, Builler Tindall and Caussel, London, 13, 176-180.
16. Ayoola, G.A., Coker, H.A.B., Adesegun, S.A., Adepoju-Bello, A.A., Obaweya, K., Ezennia, E.C and Atangbayila, T.O. (2008) Phytochemical screening and antioxidant activities of some selected medicinal plants used for malaria therapy in South Western Nigeria. Trop. J. Pharm. Res. 7, 1019-1024.
17. Evans, W.C. (1997) Pharmacology. Harcourt Brace and Company, Asia, Singapore, 226.
18. Raman, N. (2006) Phytochemical Techniques. New Indian Publishing Agencies, New Delhi, 19.
19. ndEdn Spectrum Book limited, Ibadan, Nigeria, 1-153.
20. nd edition. Chapman, London.
21. Sofowora, A. (1984) Medical Plants and traditional medicines in Africa. Spectrum Book Ltd, Ibadan, Nigeria, 289.
22. th Ed.). St. Paul, M.N: American Association of Cereal Chemists (methods:08-01, 30-25, 44-15A, 46-10, 54-10, 54-21).
23. thedn. Washington, D.C.
24. Genwali, G.R., Acharya, P.P. and Rajbhandari, M. (2013) Isolation of Gallic acid and Estimation of Total Phenolic Content in Some Medicinal Plants and Their Antioxidant Activity. Nepal J. S. T. 14, 95-102.
25. Larmond, E. (1977) Laboratory methods of survey evaluation of food publication in Canada, Deptt. of Agri. Ottawa. 30, 78-88.
26. Steel, R.G.D. and Torrie, J.H. (1997) Principles and procedures of statistics. Mc. Graw Hill Pub. Co. Inc. New York.
27. Tadhani, M. and Subhash, R. (2006) Preliminary studies on Stevia rebaudiana leaves: Proximal Composition, Mineral Analysis and Phytochemical Analysis. Journal Medical Science. 6, 321-326.
28. Chouhan, E.S., Srivastava S., and Chawla P. (2016) Proximate and Phytochemical Analysis of Stevia leaves powder. International Ayurve-dic Medical Journal. 4, 2476-2481.
29. Marcinek, K. and Krejpcio, Z. (2015) Stevia Re-baudianaBertoni-Chemical Composition and Functional Properties. Acta Sci. Pol. Technol. Aliment. 14, 145-152.
30. Monju, M.B. (2013) Studies on the Processing of Low Calorie Jam using Stevia as sugar supplement. (MS) Thesis. Bangladesh Agri. University, Mymensingh.
31. Byanna, C.N. and Gowda, I.N.D. (2012) Standardization of recipe for the preparation of nectar from sweet orange (Citrus sinensisOsbeck) using sugar substitutes and its storage. Int. J. of Processing and Post Harvest Technology. 3, 101-106.
32. Cadena, R.S., Cruz, A.G Netto, R.R. Castro, W.F.J.D.A.F. Faria, J.D.A.F. and Bolini, H.M.A. (2013) Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time. Food Research International. 54, 1670-1679.
33. Balaswamy, K., Rao, P.P., Rao, G.N., Nagender, A. and Satyanarayana, A. (2014) Production of Low Calorie Ready-to-Serve Fruit Beverages Using a Natural Sweetener, Stevia (Stevia Rebaudiana L.). Focusing on Modern Food Industry 3.
34. Jothi J.S., Karmoker, P. and Sarower, K. (2014) Quality assessment of mixed fruit squash: phys-ico-chemical analysis, sensory evaluation and storage studies. Journal Bangladesh Agricultural University. 12, 195-201.
35. Hariharan, G, and Mahendran, T. (2016) Phys-ico-Chemical, Sensory and Microbial Evaluation of Ginger-Lime Ready-To-Serve (RTS) Functional Beverage, Sweetened by Palmyra Sugar Candy. Imperial Journal of Interdisciplinary Research. 2(5).
36. Jan, A. and Masih, E.D. (2012) Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int. Journal of Scientific and Research Publications. 2, 1-8.
37. Tadhani, M., Patel, V., and Subhash, R. (2007) In Vitro Antioxidant Activities of Stevia rebaudiana Leaves and Callus. Journal of Food Composition and Analysis. 20, 323-329.
38. Pineli, L.D.L.D.O., Moretti, C.L., Chiareloo, M., and Melo, L. (2015) Influence of strawberry jam color and phenolic compounds on acceptance during storage. Journal Food Science and Technology. 62(3).
39. Rababah, T.M., Al-U'Datt, M., Al-Mahasneh, M., Yang, W., Feng, H, Ereifej, K., Kilani, I., and Ishmais, M.A. (2014) Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures. Journal of Food Processing and Preservation. 38, 247-254.
40. Correa, R.C., Haminiuk, C.W., Sora, G.T., Ber-gamasco, R., and Vieira, A. (2014) Antioxidant and Rheological Properties of Guava Jam with Added Concentrated Grape Juice. Journal of the Science of Food and Agriculture. 94, 146-152.
41. Wilson, E.L. and Burns, D.J.W. (1983) Kiwi juice processing using that treatment techniques and ultra filtration. Journal Food Science. 48, 1101-1105.
42. Fennema, O.R. (2008) Food chemistry. 4th ed. Boca Raton: CRC Press/Taylor and Francis, (1144).
43. Goyal, S.K., Samsher and Goyal, R.K. (2010) Stevia (Stevia rebaudiana) a bio-sweetener: a review. Int. J. of Food Science and Nutrition. 61, 1-10.
44. Voorpostel, C.R., Dutra, M.B.D.L., and Bolini, H.M.A. (2014) Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers. Food Science Technology Campinas. 34.
45. thedn. Mack Publishing Co., Easton Pennsylvania, 719-722.
46. Bruneton, J. (1995) Pharmacognosy, Phyto-chemistry, Medicinal Plants. Lavoisier, Paris, 422-423.
47. Dutra, M.B.D.L. and Bolini, H.M.A. (2013) Sensory and physicochemical evaluation of ac-erola nectar sweetened with sucrose and different sweeteners. Food Science Technology Campinas. 33, 612-618.