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2025
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| Online-Zugang: | https://doi.org/10.5281/zenodo.17011547 |
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| author | Ahmad, Muqadim Irshad, Muhammad Asim Faiq, Muhammad Hashmi, Majid Suhail Firdous, Nida |
| author_facet | Ahmad, Muqadim Irshad, Muhammad Asim Faiq, Muhammad Hashmi, Majid Suhail Firdous, Nida |
| contents | <p><a name="_Hlk202626252"></a><em><span>Psidium guajava </span></em><span><span>L. (guava), often referred to as the "poor man's apple," is a tropical fruit rich in vitamin C, minerals, natural sugars, and dietary fibre. This study aimed to develop a low-calorie ready-to-serve (RTS) guava beverage using various concentrations of <em>Stevia rebaudiana</em> Bertoni and sucrose. The formulations were evaluated for physicochemical properties, sensory attributes, and shelf-life stability over a 90-day storage period. Five treatments were prepared: one sucrose-based control, three sucrose–stevia blends, and one stevia-only formulation, all stored at ambient temperature (25 ± 2 °C). During storage, pH, ascorbic acid, and non-reducing sugars decreased, while total soluble solids, titratable acidity, and reducing sugars increased. Sensory scores for colour, taste, and flavour declined progressively. Statistical analysis was conducted using a completely randomized design with two-way factor analysis of variance (ANOVA), and treatment means were compared using the Least Significant Difference (LSD) test at 5% significance level. The statistical analysis demonstrated the significant differences (p < 0.05) among the treatments and storage duration. The stevia-based formulations demonstrated best physicochemical stability and enhanced shelf-life compared to the control treatment. These findings support the use of stevia–sugar blends in the development of low-calorie functional beverages, particularly for health-conscious consumers managing diabetes or obesity.</span></span></p> <p><a name="_Hlk202631160"></a><strong><span>Keywords</span></strong><span><span>:<a name="_Hlk202626308"></a><em>stevia rebaudiana, low-calorie guava drink, physicochemical properties, sensory evaluation, shelf-life stability</em></span></span></p> |
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| institution | Zenodo |
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| publishDate | 2025 |
| publisher | Zenodo |
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| spellingShingle | DEVELOPMENT OF LOW CALORIE READY TO SERVE (RTS) DRINK FROM GUAVA (Psidium guajava L.) Ahmad, Muqadim Irshad, Muhammad Asim Faiq, Muhammad Hashmi, Majid Suhail Firdous, Nida <p><a name="_Hlk202626252"></a><em><span>Psidium guajava </span></em><span><span>L. (guava), often referred to as the "poor man's apple," is a tropical fruit rich in vitamin C, minerals, natural sugars, and dietary fibre. This study aimed to develop a low-calorie ready-to-serve (RTS) guava beverage using various concentrations of <em>Stevia rebaudiana</em> Bertoni and sucrose. The formulations were evaluated for physicochemical properties, sensory attributes, and shelf-life stability over a 90-day storage period. Five treatments were prepared: one sucrose-based control, three sucrose–stevia blends, and one stevia-only formulation, all stored at ambient temperature (25 ± 2 °C). During storage, pH, ascorbic acid, and non-reducing sugars decreased, while total soluble solids, titratable acidity, and reducing sugars increased. Sensory scores for colour, taste, and flavour declined progressively. Statistical analysis was conducted using a completely randomized design with two-way factor analysis of variance (ANOVA), and treatment means were compared using the Least Significant Difference (LSD) test at 5% significance level. The statistical analysis demonstrated the significant differences (p < 0.05) among the treatments and storage duration. The stevia-based formulations demonstrated best physicochemical stability and enhanced shelf-life compared to the control treatment. These findings support the use of stevia–sugar blends in the development of low-calorie functional beverages, particularly for health-conscious consumers managing diabetes or obesity.</span></span></p> <p><a name="_Hlk202631160"></a><strong><span>Keywords</span></strong><span><span>:<a name="_Hlk202626308"></a><em>stevia rebaudiana, low-calorie guava drink, physicochemical properties, sensory evaluation, shelf-life stability</em></span></span></p> |
| title | DEVELOPMENT OF LOW CALORIE READY TO SERVE (RTS) DRINK FROM GUAVA (Psidium guajava L.) |
| url | https://doi.org/10.5281/zenodo.17011547 |