| dc.contributor.author | Human, C. | |
| dc.contributor.author | De Beer, D. | |
| dc.contributor.author | Muller, M. | |
| dc.date.accessioned | 2021-09-21T22:21:52Z | |
| dc.date.available | 2021-09-21T22:21:52Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Human, Chantelle & De Beer, Dalene & Muller, Magdalena & Rijst, M. & Aucamp, Marique & Tredoux, Andreas & Villiers, André & Joubert, Elizabeth. (2021). Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties. Molecules. 26. 5260. 10.3390/molecules26175260. | en_US |
| dc.identifier.issn | 1420-3049 | |
| dc.identifier.uri | 10.3390/molecules26175260 | |
| dc.identifier.uri | http://hdl.handle.net/10566/6748 | |
| dc.description.abstract | Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood
cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of
the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect
of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE,
microencapsulated with inulin for production of a powdered beverage. The stability of the powder
mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging
at 30 C and 40 C/65% relative humidity was assessed | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | MDPI | en_US |
| dc.subject | Rooibos Ice Tea | en_US |
| dc.subject | Beverage powder | en_US |
| dc.subject | Aspalathin | en_US |
| dc.subject | Sensory profile | en_US |
| dc.subject | Volatile compounds | en_US |
| dc.title | Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties | en_US |
| dc.type | Article | en_US |
