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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 2
First page : (69) Last page : (75)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7990

Effect of Preservation on Therapeutic Quality of Naturally Flavoured Papaya-Jackfruit Ready-to-Serve Beverage

Sindumathi G.* and M. R. Premalatha
Department of Food Science and Nutrition, Community Science College and Research Institute
Tamil Nadu Agricultutal University, Madurai – 625 104
*Corresponding Author E-mail: sindhu276@gmail.com
Received: 7.02.2020  |  Revised: 9.03.2020   |  Accepted: 16.03.2020 

 ABSTRACT

Papaya and jackfruit are good source of protective nutrients needed by the human body. The present day customers demand products free from chemical preservatives and additives, with assured safety and better shelf life. Fruit based beverages can be an alternative to replace the synthetic beverages, which are devoid of nutritive value. The present study is an attempt to look at the prospect of effective utilization of papaya and jackfruit blend as a ready-to –Serve beverage with addition of natural flavour extracts. The blended RTS was prepared according to FSSAI specification using different combinations of papaya-Jackfruit as 80:20, 70:30, 60:40 and 50:50 and various proportion of flavouring extracts of ginger, cardamom, lime and mint. Among different blends the ratio 50:50 scored highest value with 8.9 for over all acceptability. Extracts of ginger and cardamom in the ratio of 1:1 was found to be more suitable for preparing papaya-jackfruit RTS beverage. The selected combination of papaya-jack fruit RTS beverage was filled in glass bottles and stored at room temperature. The nutrient content such as TSS, pH, acidity reducing sugar, total sugar β-carotene and ascorbic acid were analysed in the regular interval of 20 days. It was observed that the prepared naturally flavoured and blended RTS beverage could be successfully stored at room temperature for a period of 120 days without significant changes in chemical and sensory quality. Therefore blended fruit drinks with spice extract for the preparation of nutritive RTS beverage could be a suitable and profitable substitute for consumption of papaya and jackfruit.

Keywords: Papaya, Jack fruit, Ginger, Cardamom and Glass bottles.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sindumathi, G., & Premalatha, M. R. (2020). Effect of Preservation on Therapeutic Quality of Naturally Flavoured Papaya-Jackfruit Ready-to-Serve Beverage, Ind. J. Pure App. Biosci. 8(2), 69-75. doi: http://dx.doi.org/10.18782/2582-2845.7990