Development and Storage Studies of Blended Papaya-Aloe vera Ready to Serve (RTS) Beverage

Boghani, A H; Raheem, Abdul; Hashmi, Syed Imran

doi:10.4172/2157-7110.1000185

Cited by 14 publications

(5 citation statements)

References 6 publications

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“…Fresh Aloe vera leaves are used to obtain bitter yellow latex from a peripheral sheath, called Aloe vera sap, and a mucilaginous gel from parenchymatous tissue. After processing of fresh Aloe vera leaves, about 65% of the biomass is left as a residue (Boghani et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Removal of nickel (II) from aqueous solution by biosorption on A. barbadensis Miller waste leaves powder

Gupta

Kumar

2019

Appl Water Sci

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Biosorption studies in batch mode were carried out to investigate the adsorption of Ni(II) ions from aqueous solution on A. barbadensis Miller leaves (ABL) residue powder. The effects of Ni(II) ion concentration, pH, biosorbent dose and temperature on removal process were investigated. The maximum biosorption of 60.2% for an initial Ni(II) ion concentration of 100 ppm was achieved. The five equilibrium adsorption isotherms, namely Freundlich, Langmuir, Temkin, Dubinin-Radushkevich (D-R) and BET, were analysed to fit the equilibrium data. Freundlich isotherm was found to best fit (R 2 = 0.9975) in this study. Among pseudo-first-order, pseudo-second-order, intraparticle diffusion and Elovich and Bangham kinetics models, pseudo-second-order model was found to be the best fitted model (R 2 = 0.9853) in this adsorption process. Separation factor (R L) value of less than 1.0 indicates that biosorption of Ni(II) on ABL is favourable. Thermodynamics parameters such as Gibbs free energy (∆G°), enthalpy (∆H°) and entropy change (∆S°) of the biosorption process were also estimated, and it was found that biosorption of Ni(II) ion on ABL was spontaneous, feasible and exothermic in nature. The sticking probability (S* ≪ 1) indicates that the biosorption process was physical in nature. The scanning electron microscopy (SEM) analysis was also carried out to study the morphology of the biosorbent used. The results showed that ABL residue has the potential to be used as a low-cost biosorbent for the removal of Ni(II) from wastewater.

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Section: Introductionmentioning

confidence: 99%

Removal of nickel (II) from aqueous solution by biosorption on A. barbadensis Miller waste leaves powder

Gupta

Kumar

2019

Appl Water Sci

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“…The sugar content was observed to elevate when the volume of pineapple juice was added to the passion fruit juice. Rise in sugar level indicates that when pineapple juice was added, it has led to rise in sugar:acid ratio in the RTS blends which ascertains a positive parallel relation between TSS (total soluble solids) and sugar constituents (Ravi et al, 2010).Addition of pineapple juice to passion fruit juice could also be attributed to the conversion of polysaccharides, organic acids and other juice components to sugar constituents (Borghani et al, 2012). The colour, flavour and taste are a crucial ground for all round acceptability of processed fruit products (Devra et al, 2017).Organoleptic traits of freshly mixed ready to serve drinks were assessed by jury of members based on 9 Points Hedonic Scale and depicted in Table 3 and Fig.…”

Section: Resultsmentioning

confidence: 99%

Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink

Angami,

Assumi,

Kalita

et al. 2023

ECJ

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Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess the physico-chemical properties of fresh juice blends. The experiment comprised of nine treatments consisting of fresh pineapple, passion fruit and ginger juice blends in different ratios following CRD with three replications. It was found that the treatment (T5) passion fruit-ginger juice at the ratio of 90:10 blended RTS beverage exhibited the highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) and beta carotene (245.33 µg per 100 ml). The TSS and acidity percent were non-significant as all the sample treatments were maintained almost uniform at 15 ºBrix and 0.30 percent. Further, it also revealed that both the sugar i.e. reducing and total sugar of the fresh mixed RTS drink was recorded maximum in (T2) pineapple-passion fruit juice ratio of 70:30. Organoleptic traits of freshly mixed ready to serve drinks after evaluated by a member of juries based on 9 Points Hedonic Scale vividly indicated that treatment (T1) pineapple-passion fruit RTS at 50:50 ratio recorded the most favoured taste, colour, flavour ultimately attributing to the highest overall acceptability.

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“…Many types of syrups and soft drinks containing artificial fruit flavors are well known throughout the world. The basic factor considered is the nutritive and therapeutic values, which make them popular and acceptable [10,11]. Hence keeping these points in mind present investigation was done to standardize process parameters for preparation of red dragon fruit RTS beverage.…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Dragon Fruit

Ghorband,

Joshi

2023

CJAST

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Aim: The aim of the present investigation was to standardize dragon fruit (H. polyrhizus) RTS beverage based on sensory evaluation and changes in TSS, ascorbic acid, color value, titratable acidity and antioxidant activity and overall acceptability. Study Design: RSM (Response Surface Methodology) with face centered design. College of Food Processing Technology & Bioenergy, Anand Agricultural University, Anand, between August 2022 to July 2023. The dragon fruit RTS beverage was prepared with dragon fruit juice, sugar and citric acid at three different levels of combinations ranged from 10-14 %, 10-15% and 0.3-0.9% respectively. The efforts were made to study biochemical composition and sensory properties of the RTS beverage. The optimized value for standardized dragon fruit RTS beverage were observed for 14% fruit juice, 12.75% sugar and 0.38% citric acid based on results obtained. It was optimized based all sensorial quality attributes such as color, flavor, taste, overall acceptability and TSS (15.70oBx) antioxidant activity (26.44% DPPH inhibition) and color value (a*) 1.49 were found enhanced as concentration of juice was increased. The dragon fruit RTS beverage prepared by using dragon fruit juice, sugar and citric acid was nutritious and also safe for consumption since there is no addition of artificial color and flavor.

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Development and Storage Studies of Blended Papaya-Aloe vera Ready to Serve (RTS) Beverage

Cited by 14 publications

References 6 publications

Removal of nickel (II) from aqueous solution by biosorption on A. barbadensis Miller waste leaves powder

Removal of nickel (II) from aqueous solution by biosorption on A. barbadensis Miller waste leaves powder

Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Dragon Fruit

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