Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Sindumathi, G.; Premalatha, M. R.; Kavitha, V.

doi:10.20546/ijcmas.2017.612.095

Cited by 12 publications

(16 citation statements)

References 4 publications

(4 reference statements)

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“…The increase in TSS could be due to the enzymatic hydrolysis of polysaccharides into sugars during storage. Similar findings were reported for lime RTS and papaya-pine apple blended RTS beverages by Thamilselvi et al [17] and Sindumathi and Premalatha [18], respectively. Two-way ANOVA (Table 2) indicated a significant variation in TSS of the refrigerated stored beverage over ambient storage irrespective of the storage period (p< 0.01).…”

Section: Tsssupporting

confidence: 88%

“…A slight decrease in pH was observed for refrigerated stored RTS compared to ambient condition. Nidhi et al [19] and Sindumathi and Premalatha [18] were also reported similar results for bael-guava blended RTS and papaya-pine apple blended RTS beverages, respectively. Two-way ANOVA showed a significant difference between both the storage condition and storage period at an error level of 1 per cent (Table 2).…”

Section: Phsupporting

confidence: 53%

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Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit

Behera¹,

Panigrahi²,

Rayaguru³

2017

AFSE

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Abstract. Increasing urbanization has boosted the demand for health related drinks based on indigenous fruits. Star fruit due to its high antioxidant potentials along with abundance in nutritional and medicinal qualities has been recently scrutinized for producing commercialized value added products. Present investigation is undertaken with a view to augment the use of resulting osmotic solution with fresh carambola juice for preparation of ready to serve beverage and to determine their storability with respect to quality characteristics. The formulated ready-to-serve (RTS) beverage stored for six months under ambient (25°-43°C) and refrigerated (10°C) condition exhibited overall sensory parameters within the limits of acceptance. With increasing storability, the ascorbic acid content decreased from a mean value of 23.94 to 18.42 mg/100mL (ambient) and 21.86 mg/100mL (refrigerated). Similarly, oxalic acid was reduced from 90.88 mg/100mL to 63.85 mg/100mL (ambient) and 88.55 mg/100mL (refrigerated). After 4 months of storage the scores of the sensory properties of RTS were found to be reduced to below 7.5 for ambient and below 8.3 for refrigerated samples. The refrigerated stored sample showed higher retaining property for flavor attributes. Moreover, the stored samples manifested the presence of bacteria, mold and yeast, yet within the limit of acceptance.

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Section: Tsssupporting

confidence: 88%

Section: Phsupporting

confidence: 53%

Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit

Behera¹,

Panigrahi²,

Rayaguru³

2017

AFSE

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“…In contrast, RT stored samples showed the decrease in b* values, and it is the indicative towards the reduction in yellowness. The rapid color change in RT stored samples could be due to the long-term effect of high temperature during storage and also might be due to oxidative and enzymatic degradation of the major pigments [32]. The temperature and storage period had a significant effect on total color change, which indicates the magnitude of the color difference.…”

Section: Changes In Colormentioning

confidence: 99%

“…Increase in the pools of TSS of the product could be due to the hydrolysis of the polysaccharides (such as starch and pectin) into simple sugars such as monosaccharides (such as glucose and fructose) and oligosaccharides (sucrose) and other constituents [32,[41][42][43][44][45]. Similar changes in TSS during storage were also reported in functional ready to serve (RTS) drinks made from a blend of Aloe vera, sweet lime, amla, and ginger [46].…”

Section: Changes In Total Soluble Solidsmentioning

confidence: 99%

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

et al. 2018

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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.

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“…Regular consumption of fruits and vegetables lessens the risk of cancer, heart disease, premature ageing, stress and fatigue chiefly due to the integrated action of oxygen radical scavengers such as β-carotene, ascorbic acid, polyphenols with calcium and dietary fibers present in them (Sindumathi et al, 2013). India is the second largest producer of the fruits (90.534 million tons) and vegetables (166.467 million tons) in the world (National Horticulture Board, 2015-16) after China.…”

Section: Introductionmentioning

confidence: 99%

Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

Arora¹,

Siddiqui²,

Gehlot³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Cited by 12 publications

References 4 publications

Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit

Effect of Storage Conditions on Quality of Ready-to-Serve Beverage from Residual Osmotic Solution of Star Fruit

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

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