Development of a Low Calorie Ready-to-Serve Beverage from Hibiscus cannabinus L

Sulochanamma G, Madhusudhan Rao D, Prabhakara Rao P G and Balaswamy K*

Received: November 12, 2018;   Published: November 21, 2018

DOI: 10.26717/BJSTR.2018.11.002077

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Abstract

Hibiscus cannabinus, a leafy vegetable is known for rich in fibre, minerals with high acidity. It is also known to be one of the sources of an anti-obese factor (hydroxycitric acid). A low-calorie ready-to-serve (RTS) beverage was developed from H. cannabinus leaves using a natural sweetener (steviol glycoside). The beverage was prepared using the leaf aqueous extract, adjusting the acidity, and followed by the addition of a natural sweetener, steviol glycoside. The beverage was evaluated for changes in physicochemical and sensory parameters during a storage period of six months. The product was found to be acceptable for four months and scored very good (6.56) for overall quality after six months. A reduction in sweetness attribute was found when compared to control (8.0). The product was found to be shelf-stable with no microbial growth during storage. Significant decrease in steviol glycoside content (16.63%) and hydroxycitric acid content (54.4%) was observed after the end of storage. The RTS beverage from Hibiscus leaves with functional ingredients will ensure health and wellness of consumers.

Abbreviations : RTS: Ready To Serve; ADI: Acceptable Daily Intake; CSP: Commercial Steviol Glucosides Powder; HCA: Hydroxycitric Acid; NEB: Non-Enzymatic Browning; PCA: Plate Count Agar; DRBC: Dichloran Rose Bengal Chloramphenicol Agar; RT: Room Temperature