Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Properties

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dc.contributor.authorHuman, C.
dc.contributor.authorDe Beer, D.
dc.contributor.authorMuller, M.
dc.date.accessioned2021-09-21T22:21:52Z
dc.date.available2021-09-21T22:21:52Z
dc.date.issued2021
dc.description.abstractGreen 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 assesseden_US
dc.identifier.citationHuman, 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.issn1420-3049
dc.identifier.uri10.3390/molecules26175260
dc.identifier.urihttp://hdl.handle.net/10566/6748
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.subjectRooibos Ice Teaen_US
dc.subjectBeverage powderen_US
dc.subjectAspalathinen_US
dc.subjectSensory profileen_US
dc.subjectVolatile compoundsen_US
dc.titleShelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical, Chemical, and Sensory Propertiesen_US
dc.typeArticleen_US

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