Indian Journal of Science and Technology
DOI: 10.17485/ijst/2014/v7i11.20
Year: 2014, Volume: 7, Issue: 11, Pages: 1827–1831
Original Article
T. Amaravathi1 , P. Vennila2 , G. Hemalatha3 and P. Parimalam4*
1 Department of Family Resource Management, Home Science College and RI, Madurai.
2 Department of Post Harvest Technology , Tamil Nadu Agricultural University, Coimbatore.
3 Department of Food Science and Nutrition, Home Science College and RI, Madurai.
4 Department of Family Resource Management, Home Science College and RI, madurai, India; amarfsn@gmail.com
There is a great potential for commercialization of spiced RTS beverages as natural health drinks from major and under exploited fruits not only in domestic but also at the export front. The present study portrays the nutrient content of spiced pineapple ready-to-serve beverages during fresh period. The pineapple RTS beverages were processed with extracts of ginger, green chillies, pepper, cardamom and nutmeg. The combined spices extracts such as ginger + pepper, ginger + cardamom and ginger + nutmeg were blended with pineapple juice and prepared the RTS beverages. The spiced pineapple RTS was standardized based on organoleptic evaluation. The nutrient content such as Total Soluble Solids (TSS), pH, acidity, reducing sugar, total sugar, tannin, β-carotene, ascorbic acid and non enzymatic browning were analysed. The sensory evaluation revealed that the all the beverages had good sensory properties except B2 and B3 beverages.
Keywords: Spiced Pineapple Ready-to-serve Beverages-nutrient Content-sensory Evaluation
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