Effects of different sweeteners on the quality of banana flower beverage
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Abstract
The objective of this study was to observe the effect of different sweeteners on the quality of banana flower beverages. Banana flower juice was produced by water extraction through boiling and fine blending. The sweet taste was improved by varying natural sweeteners in five experiments: a formula with no added sweeteners (control formula), a formula with 5 percent brown sugar, a formula with 12 percent date palm juice, a formula with 4 percent Luo Han Guo sugar, and a formula with 2 percent stevia syrup (w/w). The results of the study found that the sweetened formulas had higher total soluble solids and total solids than the control formula. All beverage formulas were acidic, with pH values and total acidity (as citric acid) ranging from 4.55 to 4.78 and 0.20 to 0.24 %, respectively. The sweetened formulas had a lower pH than the control formula. Moreover, all beverage formulas exhibited a slightly dark red color. The lightness value (L*), redness value (a*), and yellowness value (b*) were between 38.99 to 44.60, 10.22 to 14.49, and 15.47 to 16.66, respectively. The formula with date palm juice had a lower brightness value than the other formulas. Total phenolic compounds, % DPPH inhibition, and the antioxidant activity of the sweetened formulas were not statistically different from the control formula (p>0.05), with values between 1,260.71 to 1,385.71 mg GAE/L, 20.11 to 22.30 %, and 1,981.54 to 2,197 mg TEAC/L, respectively. The tannin content in all formulas ranged from 608.84 to 1,221.99 g/L, with the stevia syrup formula having a higher tannin content than the other formulas (p≤0.05). The hedonic sensory results found that the formula with stevia syrup and the formula with Luo Han Guo sugar were accepted by consumers at the level of "like slightly." Both formulas are low-calorie and suitable for people who are concerned about their health and are suitable for further development into commercial products.
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References
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