Assessment of the Collective Influence of Table Sugar Substitution and Hydrocolloid Stabilization on the Physicochemical, Bioactive, Microbial and Sugar Profiles of Kinnow (Kinnnow Mandarin) Nectar

Abstract

In this study, an attempt has been made to replace the table sugar with alternatives that offer additional health benefits to the host and not just the empty calories. Kinnow nectar has been prepared with 100% replacement of table sugar with honey and jaggery. The study also focuses on the effect of different hydrocolloids i.e. pectin, guar gum, xanthan gum, and CMC on the cloud stabilization and viscosity of kinnow nectar. Both Honey and jaggery kinnow nectar has been prepared using five different hydrocolloids selected on the basis of sensory evaluation i.e. T1 (Pectin - 0.5%), T2 (Guar Gum- 0.05%), T3 (Xanthan Gum- 0.05%), T4 (CMC- 0.05%) and T5 (CMC +Pectin + Guar Gum- 0.2+ 0.05+0.05%). Sensory evaluation results indicated that jaggery and honey based nectars i.e of T5 treatment was most preferred by sensory panel. Sugar profiling indicated variable monosaccharide composition of the different sweetener based kinnow nectars. All the prepared honey and jaggery kinnow nectar exhibited non- Newtonian flow behaviour along with increased cloud stability up to 25 days.