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Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review.

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Relation http://ir.cftri.com/14814/
https://doi.org/10.1080/10408391003710654
 
Title Juice Blends—A Way of Utilization
of Under-Utilized Fruits, Vegetables,
and Spices: A Review.
 
Creator Raju Lal, Bhardwaj
Shruti, Pandey
 
Subject 05 Fruit juice
 
Description The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more
then 20–25 percent of fruits and vegetables are spoiled before utilization. Despite being the world’s second largest producer
of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum
amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of
being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency,
bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit
juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd,
carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these
natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties.
Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have
an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending
of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages
is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could
think of a new product development through blending in the form of a natural health drink, which may also serve as an
appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices
in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.
 
Date 2011
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14814/1/Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition%2C%2051563%E2%80%93570%20%282011%29.pdf
Raju Lal, Bhardwaj and Shruti, Pandey (2011) Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review. Critical Reviews in Food Science and Nutrition, 51. pp. 563-570. ISSN 1549-7852