Multifactorial characterization of nutritional and quality profiles of organically-sweetened Kunun-zaki beverage

Abstract

Increased risk of non-communicable diseases (NCDs) such obesity, Type-2 diabetes, cardiovascular illnesses, and dental health issues has been associated with excessive added-sugar consumption. The objective of this study was to develop Kunun-zaki - a non-carbonated, non-alcoholic, cereal-based fermented beverage, using natural plant-based sweeteners Thaumatococcus daniellii (Miracle fruits) and Dioscoreophyllum cumminsii (Serendipity berry) in place of table sugar at various concentrations (1.0 – 5.0 g/100mL). The beverages' quality characteristics, nutritional, antinutrients, minerals and sensory profiles were determined. With regard to the majority of the variables examined, the main factors and interaction effects were significant (p < 0.05). Beverage sweetened with both fruits showed improved physical characteristics and quality indicators, and they also retained more micronutrients (vitamins and minerals). Although at tolerable level, alkaloids and tannins, however, were somewhat more prevalent these organically-sweetened samples, whereas phytates were more in sucrose ones. Application of robust (R2 > 0.80) Principal Component Analysis (PCA) and Orthogonal Projection to Latent Structure Discriminant Analysis (OPLS-DA) clearly partitioned all the desirable physicochemical and sensory attributes of the beverages mainly between miracle fruits and serendipity-sweetened Kunun-zaki, with just overall consumer acceptability favoring the sucrose-sweetened beverage. Hence, these further reiterate the superiority of these organic sweeteners over common table sugar in the formulation of Kunun-zaki and their potential expanded application in food systems.