Abstract:This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 • C) and room temperature (RT: 27 ± 2 • C) were evaluated for 90 days for microbial, sensorial and physicochemical quality parameters. The stability of RTS beverage stored at LT (4 ± 1 • C) was excellent with a retention of the primary quality attributes ascorbic acid (15.44 mg/100 mL), total phenolic content (15.50 mg GAE/100 mL), total carotene (1.07 mg/100 mL), β-carotene (0.78 mg/100 mL), high viscosity (30.29 cp), and with high sensory scores of the product (8.3) up to 90 days as compared to the overall acceptability (6.5) of RT stored RTS for 60 days. Additionally, both the LT and RT stored RTS beverages had microbial counts within the permissible limits. Therefore, both beverages were safe to consume at the end of storage duration. In conclusion, the RTS beverage developed from Cape gooseberry could be served as functional health drink alternative to synthetic soft drinks due to its unique features (high nutritive values, high organoleptic values and high stability) of the product.
A B S T R A C TThe aim of the present study pertains to the extension of shelf life of fresh sapota pretreated with varying concentrations of calcium chloride at low temperature (LT) storage and thereafter to appraise stored sapota for the development of osmodehydrated slices using hypertonic sugar syrup. In the present study, an attempt was made to prolong the shelf life of Sapota fruits by maintain the initial fruit quality attributes under the influence of surface coatings with fruit hardening chemical agent and low temperature (LT) storage condition and to find out its suitability for processed product development. Optimally matured (13.30Brix) Sapota (var.Cricket ball) fruits pretreated with solutions of calcium chloride at various levels (3.0, 4.0 and 4.5%) and were stored at LT (12±1°C, 90-95% RH) condition. Results indicated that optimally matured, LT (12±1°C, 90-95% RH) stored sapota fruits, pretreated with Calcium chloride treatments (T 2 -4 % Calcium chloride and T 3 -4.5% Calcium chloride) were most effective surface hardening chemical agents. Only these treatments were effective with better retention of the fruit quality attributes such as, fruit texture, acidity, ascorbic acid, total soluble solids, total sugar and reducing sugars, without fruit spoilage, with effective shelf life of 32 days as compared 24 days in untreated control sapota fruits stored at same storage condition. Both the Initial and final dehydrated sapota slices prepared from these treatments(T 2 -4 % Calcium chloride and T 3 -4.5% Calcium chloride) were found to be excellent in terms of all the product quality parameters evaluated with the shelf stability of 4 months at RT (29±2°C, 60-75%RH) condition. Moisture sorption studies of these dehydrated sapota slices revealed that flexible packaging materials such as 75 µm LDPE or 50µm cast PP or 25µm HDPE can give the required protection. The osmo-dehydrated sapota slices developed in this study represents an innovative and natural processed products from sapota fruits pretreated with T 2 -4 % Calcium chloride and T 3 -4.5% Calcium chloride after effective storage life of 32 days at LT(12±1°C, 90-95% RH), which can be incorporated into different food products due to its high nutritional and sensory quality attributes.
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