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Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage.
Om, Prakash and Chauhan, A. S. and Ashok Kumar, Maurya and Kudachikar, V. B. (2021) Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage. International Journal of Food Science and Agriculture, 5 (4). pp. 704-716.
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Abstract
This study aims to develop and characterize the ready-to-serve beverage formula-tions from enzyme liquefied Kainth fruit pulp and to assess their stability during storage. Xanthan gum showed the highest acceptability in terms of stability (zeta potential -29.10 mV) and sensory quality attributes, also carried out the effect of high-speed homogenization (20 MPa) on ready to serve beverages prepared with added xanthan gum. Both ready to serve beverage variations (with or without homogenization) showed high antioxidant potential (phenolics, flavonoids, and antioxidant activities) with better retention of vital nutrients (vitamins and miner-als), organoleptically acceptable, microbiologically safe during storage, with shelf stability of these products up to four months at RT (29±2°C) and five months at LT (4±2°C) respectively. This study demonstrates that the product formulations from Kainth fruit have 4-6 months of shelf stability with a potential source of high phytonutrients and antioxidant properties that could promote and benefit human health.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Kainth Fruit, Nutrients, Composition, Processed Products, Stability, Storage Con-ditions |
| Subjects: | 600 Technology > 07 Beverage Technology 600 Technology > 08 Food technology > 24 Fruits |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Feb 2022 09:50 |
| Last Modified: | 16 Feb 2022 09:50 |
| URI: | http://ir.cftri.res.in/id/eprint/15108 |
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