Insights on rheological behavior, physicochemical attributes and bioactive profile of Acid Lime (Citrus aurantifolia) functional Sauce

This research work aimed to formulate a functional sauce from acid lime with enhancing its stability and acceptance by incorporation of hydrocolloids (acacia gum, gelatin and agar agar) at concentrations of 0.5%, 1% and 1.5%, respectively. Developed functional sauce evaluated for rheological behaviour (flow curve, viscosity and frequency sweep), physicochemical attributes (proximate composition, pH, TSS, colour parameters) and bioactive properties (Total Phenolic Content (TPC), Total Flavonoid Content (TFC), ascorbic acid and hesperidin). The developed sauces exhibited significant improvement in rheological strength with minimal variations in the physicochemical properties. The acid lime functional sauces exhibited higher concentrations of total phenolics (25.24 to 31.55 mg GAE/100g), total flavonoids (5.72 to 7.11 mg QE/100g), ascorbic acid (7.53 to 8.30 mg/100g) and hesperidin (34.78 to 150 mg/100g) compared with commercial tomato sauce (T 10 ) and tamarind sauce (T 11 ). Sample T 2 containing 1% acacia gum achieved the highest overall acceptability score (8.7), indicating an optimal balance among viscosity, texture and flavour. From commercialization standpoint, the developed functional sauce exhibits substantial potential as a nutritionally fortified condiment, effectively addressing the escalating consumer preference for health-promoting food products.