%0 Journal Article 
%A Venzke Klug, Tâmmila
%A Collado Marín, Elena
%A Martínez Hernández, Ginés Benito
%A Artés Calero, Francisco
%A Artés Hernández, Francisco de Asís
%T Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
%D 2018
%@ 0022-5142
%U http://hdl.handle.net/10317/8527
%X 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.
%K Tecnología de los Alimentos
%K Brassica oleracea var. sabellica L
%K Stevia rebaudiana bertoni
%K Ready–to– eat
%K Spherification
%K Glucosinolates
%K Isothiocyanates
%K 3309 Tecnología de Los Alimentos
%~ GOEDOC, SUB GOETTINGEN