Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
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AutorVenzke Klug, Tâmmila; Collado Marín, Elena; Martínez Hernández, Ginés Benito; Artés Calero, Francisco; Artés Hernández, Francisco de Asís
Área de conocimientoTecnología de los Alimentos
PatrocinadoresThe 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.
Fecha de publicación2018
EditorialSociety of Chemical Industry
Cita bibliográficaVenzke 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
Palabras claveBrassica 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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