Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice

Jain, Shashi; Khurdiya, D. S.

doi:10.1007/s11130-004-0019-0

Cited by 94 publications

(59 citation statements)

References 3 publications

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“…Jain and Khurdiya conducted an experiment on aonla juice blended with apple, lime, pomegranate, Perlette grape and Pusa Navrang grape [1]. When gooseberry juice was blended with other fruit juices for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content.…”

Section: Blended Ready-to-serve Beveragesmentioning

confidence: 99%

“…It belongs to the family Euphorbeaceae and is native to India, Sri Lanka, Malaysia and China [1]. It is one of the most important fruits of the tropics and subtropics of the Indian subcontinent [2].…”

Section: Introductionmentioning

confidence: 99%

“…Being a very rich source of vitamin C [(500 to1500) mg ascorbic acid·100 g -1 of pulp] [3][4][5] and of other nutrients such as polyphenols, pectin, iron, calcium and phosphorus [6][7][8], the fruit is a potent antioxidant [9], hypolipidemic and antibacterial [10]; it has antiviral and antacid properties. However, owing to its highly acidic and astringent taste, low total soluble solids (TSS), and poor flavor and color, it is not popular as a table fruit [1].…”

Section: Introductionmentioning

confidence: 99%

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Packaging, storage and value addition of aonla, an underutilized fruit, in India

Kore¹,

Devi²,

Kabir³

2013

Fruits

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-The product. Aonla (Emblica officinalis Geartn), the king of arid fruits, popularly known as "Indian gooseberry", is a small-sized minor subtropical fruit grown widely in North India. India ranks first in the world in aonla area and production volume. It is considered to be a "wonder fruit for health" because of its unique properties. Uses. Aonla fruit is very useful in treating many diseases such as diabetes, cough, asthma, bronchitis, headache, dyspepsia, colic, flatulence, skin diseases, leprosy, jaundice, scurvy, diarrhea and cancer. Packaging. Different packaging materials such as nylon net, perforated polyethylene bags, ventilated corrugated fiber boxes, gunny bags, wooden crates, etc., can be used for prolonging the storage life of fruit. Storage. Refrigerated storage helps in enhancing the storage life of fruit. Value addition. There are numerous products such as aonla squash, candy, jam, chutney, etc., which are prepared from aonla fruit. Inclusion of these products in the diet definitely helps in improving the nutritional value of Indian meals. Discussion. The low cost of the products as well as good sensory, nutritional and shelf life qualities mean that processed aonla products are appropriate for commercialization. In order to obtain a good income from aonla, it must be sold immediately in the market; if not, to make profit, proper storage facilities should be available.Emblica officinalis / fruits / traditional uses / packaging equipment / storage / value added Emballage, stockage et valeur ajoutée de l'aonla, un fruit sous-utilisé, en Inde.Résumé -Le produit. L'aonla (Emblica officinalis Geartn.), roi des fruits des zones arides, populairement connu sous le nom de « groseille indienne », est un petit fruit subtropical mineur largement cultivé en Inde du Nord. L'Inde occupe la première place mondiale en superficie et en volume de production de ce fruit. Il est considéré comme un « fruit étonnant pour la santé » en raison de ses propriétés exceptionnelles. Utilisations. Le fruit de l'aonla est très utilisé pour soigner de nombreuses maladies comme le diabète, la toux, l'asthme, la bronchite, les maux de tête, la dyspepsie, les coliques, les flatulences, les maladies de peau, la lèpre, la jaunisse, le scorbut, la diarrhée et le cancer. Emballage. Différents matériaux d'emballage tels que filets en nylon, sacs de polyéthylène perforés, boîtes en carton ondulé ventilé, sacs de jute, caisses en bois, etc., peuvent être utilisés pour prolonger la durée de conservation des fruits. Stockage. Le stockage réfrigéré permet d'améliorer la durée de conservation des fruits. Valeur ajoutée. Un très grand nombre de produits comme le jus pressé, les bonbons, la confiture, le chutney, etc., sont préparés à partir de fruits de l'aonla. L'introduction de ces produits dans l'alimentation contribue à l'amélioration de la valeur nutritionnelle des repas indiens. Discussion. Le faible coût des produits ainsi que ses bonnes qualités sensorielles, nutritionnelles et de durée de vie font que les produits transformé...

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Section: Blended Ready-to-serve Beveragesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Packaging, storage and value addition of aonla, an underutilized fruit, in India

Kore¹,

Devi²,

Kabir³

2013

Fruits

View full text Add to dashboard Cite

show abstract

“…Moreover, in the fresh state, it contains several enzymes including bromelain which facilitates the digestion and assimilation of proteins, by fractionating the amino acid chains (Sekhar et al, 2013). Thus, the mixture of the two fruit juices can result in a product enriched with vitamins, minerals and good sensory characteristics when compared to the starting raw materials (Akinwale 2000, Rodrigo et al 2003, Jain and Khurdiya 2004). Like all fruit juices, this drink must retain its organoleptic and microbiological qualities over time.…”

Section: Introductionmentioning

confidence: 99%

Preservative Effects of Different Treatments and Their Flavor Acceptability in Cashew Apple and Pineapple Blend Juice

Ouattara¹,

Soro²,

Yeo³

et al. 2017

Agriculture Journal

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“…As frutas consistem em fonte nutricional de vitaminas, minerais e carboidratos solúveis, sendo que algumas possuem teor mais elevado de um ou de outro nutriente. Devido a isso, a formulação de blends prontos para beber pode ser utilizada com intuito de melhorar as características nutricionais de determinados sucos [1,16] …”

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Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado

Carvalho

Maia

Figueiredo

et al. 2005

Ciênc. Tecnol. Aliment.

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O mercado do setor de bebidas mostra constante ascensão e o principal consenso entre especialistas é a tendência de maior aumento do consumo das bebidas não alcoólicas. O motivo desta preferência é a opção do consumidor por alimentos saudáveis e funcionais em função do culto à saúde e à boa forma [6].Dentre os principais avanços do segmento de bebidas destaca-se o crescente interesse da sociedade pela comercialização dos sucos e polpas nas mais diversas formas de apresentação do produto [13]. As frutas consistem em fonte nutricional de vitaminas, minerais e carboidratos solúveis, sendo que algumas possuem teor mais elevado de um ou de outro nutriente. Devido a isso, a formulação de blends prontos para beber pode ser utilizada com intuito de melhorar as características nutricionais de determinados sucos [1,16] RESUMONa indústria de bebidas, uma alternativa para acrescentar valor nutricional ou simplesmente desenvolver novos sabores é a mistura de diferentes sucos de frutas na formulação de bebidas mistas. Este trabalho teve como objetivo o desenvolvimento de uma bebida à base de água de coco e suco de caju clarificado (cajuína), com adição de cafeína, conferindo-lhe propriedades estimulantes. Foram avaliadas cinco formulações, com diferentes proporções de cajuína, tendo sido padronizados previamente o pH, teor de sólidos solúveis e cafeína. As formulações foram submetidas à caracterização físico-química (pH, sólidos solúveis, acidez, açúcares redutores, não redutores e totais e vitamina C), análises microbiológicas e avaliação sensorial de aceitação (atributos de cor, sabor, avaliação global e intenção de compra). Todas as formulações em estudo apresentaram boa aceitação sensorial, não havendo diferença entre as médias dos atributos avaliados. Na intenção de compra, a formulação mais aceita foi ACC 20 (20% de cajuína e 80% de água de coco). A incorporação de vitamina C na bebida através da adição da cajuína foi mais evidente até a formulação ACC 20. Os resultados indicaram que a formulação ACC 20 foi a mais viável para elaboração da bebida mista. Todas as formulações apresentaram padrões microbiológicos satisfatórios. Palavras-chave: bebidas não-alcoólicas, vitamina C, cajuína, cafeína, avaliação sensorial, frutas tropicais. SUMMARYMIXED DRINK WITH STIMULATING PROPERTIES CONSISTING OF COCONUT WATER AND CLARIFIED CASHEW APPLE JUICE. In the beverage industry, an alternative to add nutritional quality or simply to develop new tastes is the blending of different kinds of fruit juices. The objective of this work was the development of blends consisting of coconut water and clarified cashew apple juice with the addition of caffeine so as to provide stimulating properties to the beverage. Five formulations with different concentration of clarified cashew apple juice and previously standardized for pH, total soluble solids and caffeine concentration were evaluated. The formulations were submitted to physiochemical characterization (pH, soluble solids, acidity, total sugar, and vitamin C), microbiological analysis and se...

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Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice

Cited by 94 publications

References 3 publications

Packaging, storage and value addition of aonla, an underutilized fruit, in India

Packaging, storage and value addition of aonla, an underutilized fruit, in India

Preservative Effects of Different Treatments and Their Flavor Acceptability in Cashew Apple and Pineapple Blend Juice

Bebida mista com propriedade estimulante à base de água de coco e suco de caju clarificado

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