Development and quality analysis of curcumin fortified soy base pineapple beverage
SV Ghodke, Dr. VN Pawar
Curcumin, the principle curcuminoid referred as pharmacological active constituent of turmeric has inherent potential to explore as a nutraceutical ingredient to formulate functional food product. Review base confirmation of curcumin efficacy potential as an anti-inflammatory and anticancer ingredient of food has renewed technological interest to justify its status as an active agent in formulation of functional foods. Present consumer demand base trend is waiting for functional beverage developed by using natural food crop base active ingredient to promulgate health benefits. Pineapple is a marvelous tropical fruit having extraordinary juiciness, coruscating flavor and enormous health benefits. Soya milk one of vibrant health food product getting popular among health conscious consumer in developing countries due to its high nutritional value. Functional beverages containing bioactive compound, fruit and soy milk not only suffice hunger, supply nutrient but also promote health and prevent diseases. Present investigation is undertaken to develop innovative curcumin enriched soy base pineapple beverage. Soy base pineapple beverage was standardized first by blending soymilk with different level of pineapple juice at and evaluated for sensory properties. Soy base beverage with 12% pineapple was organoleptically most acceptable and further selected for curcumin enrichment. Soy base pineapple beverage formulated by incorporating various level of curcumin was assessed for sensory and physicochemical characteristics. Organoleptic assessment shown 7.5mg/100g curcumin enrichment in soy base pineapple beverage is overall acceptable as compared to other levels. Ethical vision base planned clinical study to justify functional efficacy of curcumin enriched soy functional beverage against non-communicable diseases is in progress.