International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Study the physico - chemical properties of different super food product


Nigam Mukta, Mishra Sunita, Srivastava Aparna

The study was carried out to determine the physic- chemical properties and super food product from orange squash, ginger ele, kiwi sherbet, avocado sandwich. Smoothies with improved were developed by selected tropical Indian fruits and vegetable/juices. Fruit pulps from orange, ginger, kiwi and avocado juices were blended at various proportions by considering four individual properties such as pulpy, juicy, sweetness, sourness and color to yield palatable smoothies without addition of external sugar and acidulate. Study the physic- chemical composition of fresh tomato, orange, avocado kiwi, dragon exotic fruit to standardize the recipe for kiwi sherbet ginger ele, avocado sandwich. Phytochemicals are chemical compounds that occur naturally in plants (phyto means "plant" in Greek) Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic. Phytochemicals may have biological significance, for example carotenoids or flavonoids, but are not established as essential nutrients There may be as many as 4,000 different phytochemicals Analysis such as total soluble solids, titratable acidity lycopene, vitamins A and C mineral, fiber, potassium, were proved to be helpful.
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