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Development and Quality Evaluation of Antioxidant Rich Star Fruit Beverages (Averrhoa carambola)


Affiliations
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), India
     

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Consumption of various types of fruit provides excellent health benefits because they are good source of phytochemicals and prevent many diseases. The protective action of fruits and vegetables has been attributed to the presence of antioxidants. In this view of above, the present study had been planned with the objectives to develop and assess the nutritional, antioxidant and shelf-life properties of antioxidant rich healthy beverages formulated using star fruit. Moisture, crude protein, crude fat, total ash and carbohydrate content present in Squash was 48.71±0.19 g, 0.2±0.01 g, 0.17±0.005 g, 50.87±0.20 g per 100 g, respectively. Crude fibre was not present in Squash. The energy value was 204.63±0.77 kcal per 100 g. Developed Squash had contained 19.17±0.21 mg calcium, 0.05±0.01 mg potassium and 1.27±0.04 mg magnesium per 100 g. In this sequence, proximate composition of Cordial was; moisture 54.03±0.02 g, total ash 0.15±0.01 g, carbohydrate 45.82±0.01 g and energy 183.28±0.06 kcal per 100 g. Crude protein, crude fat and crude fibre was detected in Cordial. Mineral content in Cordial which includes calcium, potassium and magnesium was 0.05±0.005 mg, 0.05±0.01 mg and 0.02±0.005 mg per 100 g, respectively. The total antioxidant activity, total phenolic content and ascorbic acid present in Squash was 70.91±0.38 %, 261.71±0.49 and 2.09±0.19 mg per 100, g respectively. Total antioxidant capacity inCordial was 67.82±0.26 %. The total phenolic content and ascorbic acid value ofCordial was 244.03±0.49 and 1.46±0.14 mg per 100 g, respectively. The organoleptic scores for Squash and Cordial during storage were slightly decreases during the storage period (0th to 90th days) but the scores were between “liked moderately” to “liked very much”. The effect of storage on total antioxidant capacity of Squash and Cordial revealed that during the storage period the total antioxidant activity was decreases, but it was in the range from 70.91±0.38% to 64.65±0.11 % for Squash and 67.82±0.26% to 60.26±0.15% for Cordial. So, it was concluded that developed Squash and Cordial were found highly acceptable when they were developed using Star Fruits.

Keywords

Star Fruit, Phy-Tochemicals, Antioxidant, Phenolic Compound, Vitamin C, Shelf-Life, Organoleptic Evaluation.
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  • Development and Quality Evaluation of Antioxidant Rich Star Fruit Beverages (Averrhoa carambola)

Abstract Views: 188  |  PDF Views: 0

Authors

Anamika Gautam
Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), India
Shashi Jain
Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), India

Abstract


Consumption of various types of fruit provides excellent health benefits because they are good source of phytochemicals and prevent many diseases. The protective action of fruits and vegetables has been attributed to the presence of antioxidants. In this view of above, the present study had been planned with the objectives to develop and assess the nutritional, antioxidant and shelf-life properties of antioxidant rich healthy beverages formulated using star fruit. Moisture, crude protein, crude fat, total ash and carbohydrate content present in Squash was 48.71±0.19 g, 0.2±0.01 g, 0.17±0.005 g, 50.87±0.20 g per 100 g, respectively. Crude fibre was not present in Squash. The energy value was 204.63±0.77 kcal per 100 g. Developed Squash had contained 19.17±0.21 mg calcium, 0.05±0.01 mg potassium and 1.27±0.04 mg magnesium per 100 g. In this sequence, proximate composition of Cordial was; moisture 54.03±0.02 g, total ash 0.15±0.01 g, carbohydrate 45.82±0.01 g and energy 183.28±0.06 kcal per 100 g. Crude protein, crude fat and crude fibre was detected in Cordial. Mineral content in Cordial which includes calcium, potassium and magnesium was 0.05±0.005 mg, 0.05±0.01 mg and 0.02±0.005 mg per 100 g, respectively. The total antioxidant activity, total phenolic content and ascorbic acid present in Squash was 70.91±0.38 %, 261.71±0.49 and 2.09±0.19 mg per 100, g respectively. Total antioxidant capacity inCordial was 67.82±0.26 %. The total phenolic content and ascorbic acid value ofCordial was 244.03±0.49 and 1.46±0.14 mg per 100 g, respectively. The organoleptic scores for Squash and Cordial during storage were slightly decreases during the storage period (0th to 90th days) but the scores were between “liked moderately” to “liked very much”. The effect of storage on total antioxidant capacity of Squash and Cordial revealed that during the storage period the total antioxidant activity was decreases, but it was in the range from 70.91±0.38% to 64.65±0.11 % for Squash and 67.82±0.26% to 60.26±0.15% for Cordial. So, it was concluded that developed Squash and Cordial were found highly acceptable when they were developed using Star Fruits.

Keywords


Star Fruit, Phy-Tochemicals, Antioxidant, Phenolic Compound, Vitamin C, Shelf-Life, Organoleptic Evaluation.

References