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More, Vasundhra Devidas
- Development of Low Calorie RTS Beverage Rich in Nutraceuticals and Antioxidants From Cactus Fruit and Kokum Fruit by Blending With Coconut Water
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Authors
Affiliations
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), IN
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), IN
1 Department of Food Technology, Vignan’s Foundation for Science, Technology and Research University, Vadlamudi, Guntur (A.P.), IN
2 Department of Food Technology, Bundelkhand University, Jhansi (U.P.), IN
3 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), IN
4 Department of Home Science (Food and Nutrition), Mahant Darshan Das Mahila College, Muzaffarpur (Bihar), IN
5 College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Science, Haryana Agricultural University, Hisar (Haryana), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 22-28Abstract
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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