International Journal of Agricultural Engineering

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Development of Low Calorie RTS Beverage Rich in Nutraceuticals and Antioxidants From Cactus Fruit and Kokum Fruit by Blending With Coconut Water


Affiliations
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), India
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), India
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), India
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), India
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), India
     

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Cactus fruit (Prickly pear) has received abundant attention with regard to its high nutraceutical value and also is also grown locally in various regions of Maharashtra. Therefore, the present study was carried out on preparation of RTS beverage blends from prickly pear, kokum and coconut water to improve its quality and flavor. These blends were packaged in 200 ml non-transparent stand pouch and tested for physico-chemical, sensory evaluation and microbial analysis. Chemical composition carried out of unblended pulp. The pH, total soluble solids (TSS), titratable acidity, color analysis, ascorbic acid were determined. The blend of cactus fruit and kokum at ratio (3:1) received the highest scores in overall acceptability. Therefore, it was evaluated for polyphenol content by using Folin-Ciocalteu reagent, antioxidant activity was measured using two in vitro assays 2, 2’-diphenyl-1-picrylhydrazyl (DPPH) and sensory was carried out to check the acceptability of beverage after adding of low GI sugar and stevia. Pasteurization was carried out to increase shelf life.

Keywords

Low Calorie, RTS Beverage, Antioxidants, Nutraceuticals, Cactus, Kokum.
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  • Development of Low Calorie RTS Beverage Rich in Nutraceuticals and Antioxidants From Cactus Fruit and Kokum Fruit by Blending With Coconut Water

Abstract Views: 201  |  PDF Views: 0

Authors

Vasundhra Devidas More
Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), India
Sindhu
Department of Food Technology, Bundelkhand University, Jhansi (U.P.), India
Shweta Saloni
Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), India
Sujata
Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), India
Vipul Jaglan
College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), India

Abstract


Cactus fruit (Prickly pear) has received abundant attention with regard to its high nutraceutical value and also is also grown locally in various regions of Maharashtra. Therefore, the present study was carried out on preparation of RTS beverage blends from prickly pear, kokum and coconut water to improve its quality and flavor. These blends were packaged in 200 ml non-transparent stand pouch and tested for physico-chemical, sensory evaluation and microbial analysis. Chemical composition carried out of unblended pulp. The pH, total soluble solids (TSS), titratable acidity, color analysis, ascorbic acid were determined. The blend of cactus fruit and kokum at ratio (3:1) received the highest scores in overall acceptability. Therefore, it was evaluated for polyphenol content by using Folin-Ciocalteu reagent, antioxidant activity was measured using two in vitro assays 2, 2’-diphenyl-1-picrylhydrazyl (DPPH) and sensory was carried out to check the acceptability of beverage after adding of low GI sugar and stevia. Pasteurization was carried out to increase shelf life.

Keywords


Low Calorie, RTS Beverage, Antioxidants, Nutraceuticals, Cactus, Kokum.

References