DEVELOPMENT AND STORAGE QUALITY EVALUATION OF PEACH AND STRAWBERRY STEVIA SWEETENED JUICE

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Saira Mukhtar
Nosheen Naz
Fatima Mukhtar
Faisal Mukhtar
Virsha Shehzad
Nawal Waheed
Ambreen Naz

Abstract

Background: Diabetes mellitus is a growing global health concern that contributes to serious complications including cardiovascular disease, obesity, and kidney dysfunction. With increasing awareness about the negative impacts of excessive sugar intake, there is a pressing demand for natural, non-nutritive sweeteners in functional food development. Stevia rebaudiana Bertoni, known for its high sweetness intensity and potential antidiabetic properties, is gaining attention as a suitable alternative to sugar in food and beverages.


Objective: This study aimed to evaluate the effect of stevia incorporation in peach and strawberry juices on their antioxidant potential, physicochemical properties, and sensory acceptability over a 30-day storage period.


Methods: Fresh peach and strawberry juices were prepared with varying concentrations of stevia (4%, 6%, and 8%) and compared against sucrose-based controls. Juices were bottled, pasteurized, and stored at 4±1°C. Evaluations of total phenolic content (TPC), DPPH radical scavenging activity, total acidity, total soluble solids (TSS), reducing sugars, and color values were conducted at 15-day intervals. Sensory analysis was carried out using a 9-point hedonic scale by a panel of 15 trained volunteers. Data were statistically analyzed using two-way ANOVA at a significance level of p<0.05.


Results: Stevia significantly enhanced antioxidant potential, with TPC and DPPH values decreasing from 153.09±19.20 to 136.60±19.33 mg GAE/100g and 40.03±3.50% to 27.79±3.35%, respectively, over storage. Total acidity increased from 0.33±0.10% to 0.83±0.03%, TSS ranged between 11.44±0.69 and 7.77±0.04 °Brix, and reducing sugars rose from 2.39±0.10% to 5.97±0.23%. Sensory attributes declined over time but remained within acceptable limits.


Conclusion: Stevia-sweetened fruit juices offer a promising alternative to sugar-based beverages, with better antioxidant retention and acceptable sensory quality, making them suitable for individuals with diabetes mellitus.

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Author Biographies

Saira Mukhtar, Riphah International University, Faisalabad Campus, Pakistan.

Department of Human Nutrition and Dietetics, Riphah International University, Faisalabad Campus, Pakistan.

Nosheen Naz, Riphah International University, Faisalabad Campus, Pakistan.

Department of Human Nutrition and Dietetics, Riphah International University, Faisalabad Campus, Pakistan.

Fatima Mukhtar, University of Agriculture, Faisalabad, Pakistan.

Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan.

Faisal Mukhtar, University of Agriculture, Faisalabad, Pakistan.

Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan.

Virsha Shehzad, Riphah International University, Faisalabad Campus, Pakistan.

Department of Human Nutrition and Dietetics, Riphah International University, Faisalabad Campus, Pakistan.

Nawal Waheed, Riphah International University, Faisalabad Campus, Pakistan.

Department of Human Nutrition and Dietetics, Riphah International University, Faisalabad Campus, Pakistan.

Ambreen Naz, Muhammad Nawaz Sharif University, Multan, Pakistan.

 Department of Home Sciences, Faculty of Food and Home Sciences, Muhammad Nawaz Sharif University, Multan, Pakistan.