Development of beverages from sweet orange (Citrus sinensis Osbeck) using sugar and sugar substitutes

Abstract

Investigation on “Development of beverages from sweet orange (Citrus sinensis Osbeck) using sugar and sugar substitutes” was carried out at processing laboratory of Division of Post Harvest Technology, Indian Institute of Horticultural Research, Bengaluru during 2008-09 and 2009-10. Sweet orange beverages viz., RTS beverage, nectar, squash, and blended beverages with kokum and pomegranate were prepared with different recipes. The products were subjected to chemical analysis and organoleptic evaluation at initial, 90th and 180th day of storage at ambient conditions RTS with 18 per cent juice, 15 oBrix and 0.3 per cent acidity, Nectar with 24% juice, 15 oBrix, 0.3 per cent acidity, Squash with 35 per cent juice, 40 oBrix, 1.0 per cent acidity, sweet orange : kokum (88:12), 15 per cent juice, 15 oBrix, 0.3 per cent acidity, sweet orange: pomegranate (50:50), 15 per cent, 15 oBrix, 0.3 per cent acidity were found to be superior recipes organoleptically. These superior recipes were used to prepare the products with sugar substitutes based on the sugar equivalents. Sugar substitutes were used in place of sugar for preparation of products. These products were subjected to chemical analysis and organoleptic evaluation over a period of 180 days starting from initial stage and subsequently at 3months interval. RTS with fructose followed by RTS with 50 per cent sucrose + 50 per cent fructose and RTS with 50 per cent sucrose +50 per cent sucralose, Nectar with fructose followed by nectar with 50 per cent sucrose + 50 per cent sucralose,nectar with sucralose and nectar with 50 per cent sucrose +50 per cent fructose ; Squash with sucralose, squash with 50 per cent sucrose + 50 per cent sucralose, squash with 50 per cent sucrose + 50 per cent fructose and squash with fructose ; Sweet orange : kokum (88: 12) with 50 per cent sucrose + 50 per cent fructose followed by 50 per cent sucrose + 50 per cent sucralose and fructose ; Sweet orange : pomegranate (50:50) with 50 per cent sucrose + 50 per cent fructose and 50 per cent sucrose+ 50 per cent sucralose were rated as superior recipes based on over all acceptability scores in sensory evaluation. In general, TSS, reducing sugars, titrable acidity and non- enzymatic browning increased, while pH, total sugars, non- reducing sugars, ascorbic acid and antioxidant activity decreased during storage in all type of beverages.