A PROCESS FOR THE PREPARATION OF LOW CALORIE FRUIT BASED DILUTABLE DRINK

摘要

A process for the preparation of low calorie fruit based dilutable formulation has been developed using intense sweeteners (Sucralose, Aspartame and Acesulfame-K) for target consumers, viz. those suffering from diabetes and obesity. Lime based formulation contained sweeteners, Sucralose (475-500mg%) or a combination of Aspartame (310-340mg%) and Acesulfame-K (250-275mg%) in limejuice. Orange based formulation contained sweeteners, Sucralose (225-250mg%) or a combination of Aspartame (130-160mg%) and Acesulfame-K (130-160mg%) in orange juice. Permitted preservative, Potassium metabisulphite (0.070-0.075%) was used. Citric acid (2.5-3.2%) was added in case of orange-based formulation. The formulation had a shelf life of 3 months. The calorie reduction was 12 times in case of Orange formulation and 45 times in case of Lime formulation when compared to the conventional squash prepared with sugar. The dilution factor was also higher when compared to the conventional squash, which has 1:3 while the low calorie lime based formulation has 1:19 and orange based fumnulation has 1:9 (formulation: water).