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Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability.

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Relation http://ir.cftri.com/11928/
 
Title Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability.
 
Creator Irene, Mariam
 
Subject 18 Processed foods
24 Fruits
32 Antioxidants
 
Description A beverage is a liquid, which is specifically prepared for human consumption, which is positively associated with energy intake and body mass index. Fruit and vegetable beverages are rich sources of vitamins, minerals, antioxidants as compared to synthetic beverages. A ready to serve beverage (RTS) from fruits and vegetables was prepared in two variations by optimizing the levels of fruit and vegetable pulp, salt and acidity (lemon juice) with (Fruit and vegetable beverage 1 - FVB 1) and without addition of sugar (fruit and vegetable beverage 2 - FVB 2). The beverages prepared (FVB 1 & FVB 2) were analyzed for their physico-chemical and nutritional parameters, antioxidant assay, microbial load and storage stability. Study on physico-chemical and nutritional parameters revealed a higher total soluble solids, titratable acidity, sugars, ascorbic acid in FVB 1 12 ± 0; 0.25 ± 0.001; 9.34 ± 0.098; 2.30 ± 0.015) compared to FVB 2 (6 ± 0; 0.26 ± 0.012; 3.14 ± 0.057; 2.28 ± 0.015). The main significance of this present study is to prepare RTS beverage from fruit and vegetable blend, which is beneficial for different age groups of people, who are suffering from malnutrition.
 
Contributor Jyothirmayi, T.
 
Date 2015
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11928/1/irene.pdf
Irene, Mariam (2015) Development of Ready to Serve Beverage from Selected Fruits and Vegetables and Assessment of its Quality Parameters, Antioxidant Activity and Storage Stability. [Student Project Report] (Submitted)