Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
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AuthorVenzke Klug, Tâmmila; Collado Marín, Elena; Martínez Hernández, Ginés Benito; Artés Calero, Francisco; Artés Hernández, Francisco de Asís
Knowledge AreaTecnología de los Alimentos
SponsorsThe authors express their gratitude to CNPq (Council for Scientiﬁc and Technological Development, Brazil) for a doctoral grant (232758/2014−0) made to Tâmmila Venzke Klug. The authorsare grateful to S.G. Hasa for her skillful technical assistance. The authors are also grateful to Sakata Seeds Ibérica SLU and to Sacoje SCL for providing the plant material.
PublisherSociety of Chemical Industry
Bibliographic CitationVenzke Klug, T., Collado, E., Martínez-Hernández, G. B., Artés, F., & Artés-Hernández, F. (2018). Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.9445
KeywordsBrassica oleracea var. sabellica L
Stevia rebaudiana bertoni
Kale is a vegetable with high contents of health–promoting compounds although its consumption as a beverage is highly limited due to its bitter flavour. Nonetheless, the bitter flavour of Brassicas may be masked by sweetening. Then, the effects of different stevia extracts (CTRL, S0.5 (g L–1), S1.25 and S2.5), added to an innovative kale beverage presentation, were studied on the kale juice spheres quality during 7 days at 5ºC. Kale juice spheres were produced with a double spherification technique, which allowed to obtain hydrogel spheres with high mechanical resistance.
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