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. 3, Issue 1 (2018)

Fortification of functional value of pineapple Ready-to-Serve (RTS) beverage by the addition of Amla and Giloy


Shashi Sonker, Anand Kumar Chaudhary, Anil Kumar Chauhan, Mohammed A Alsebaeai

An experiment was conducted to develop beverage that can ready to use fruit based drink that use as such without addition of water known as RTS formulated with blending of fruit juice of Amla, in different proportions (0 to 50 %) and Giloy (Satva) in various percentage (0 to 2%) for the preparation and standardization of Pineapple RTS beverages. The prepared RTS beverages were organoleptically evaluated by adopting nine point Hedonic scale. Among the different recipes tried for RTS beverages, fifteen percent blended juices (Pineapple 80 % + Amla 20 %) and 0.5 % Giloy satva in recipe was found to be the best based on overall sensory score. Fortification of this RTS in terms to increase functional value by the addition of Amla and Giloy both possess health protective properties. Hence, Fifteen per cent blended juices were used for preparation of ready-to-serve (RTS) beverages having 12.01 degrees Brix, 0.36% acidity. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. Qualitative estimation of phytochemicals revealed that phytochemicals present in original Giloy satva survived fruit juice processing and were found to be present in final Pineapple RTS beverage at the level of 0.5%. Changes in physico-chemical properties during storage till one month. The model developed through this study might help in future for predicting the economically feasible blending ratio of fruit juices for the beverages on a commercial scale.
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