Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (<i>Citrus grandis</i>Linn.)

Bohra, Pooja; Sreenivas, K. N.; Sreeramu, B. S.

doi:10.1051/fruits/2012018

Cited by 5 publications

(8 citation statements)

References 4 publications

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“…The conversion rate was comparatively higher in polypet container than glass bottles which might be due to container effects. Similarly an increasing trend in TSS during storage was reported in pummelo based blended syrup [21], mango-aloe vera blended syrup [22], bael and aloe vera blended syrup [20], mango squash [23], mango, orange and pineapple mixed juice [24], wood apple squash [25] and phalsa-pear blended juice [26], which are in agreement of present observations. The acidity of syrup increased gradually during storage period.…”

Section: Biochemical Changes During Storagesupporting

confidence: 92%

“…This decrease in vitamin-C content might be due to the oxidation of ascorbic acid into dehydro-ascorbic acid by oxygen. The loss of vitamin C in syrup of different fruits based beverages during storage at ambient temperature was also reported in previous studies [21,22,20,29,24,25,30,26,34]. The reducing sugars and total sugars of blended syrup increased gradually and it was increased from 1.65 per cent to 3.93 per cent and 69.75 per cent to 70.91 per cent respectively in case of glass bottles whereas from 1.65 per cent to 4.10 per cent and 69.75 per cent to 71.00 per cent respectively in case of polypet bottles.…”

Section: Biochemical Changes During Storagesupporting

confidence: 84%

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Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Harendra

Deen²

2022

IJPSS

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The present investigation was carried out at Post Graduate Laboratory of Department of Fruit Science, College of Horticulture and Forestry, A.N.D. University of Agriculture & Technology, Kumarganj, Ayodhya (U.P.) during the year 2019-2020. The blend beverages of fruits, medicinal plants and spices are rich source of nutrients, medicinal properties and flavors to meet the consumers demand in National and International markets. 25 per cent of blend comprising 55 per cent mango pulp, 25 per cent kagzi lime juice, 10 per cent Aloe vera gel and 10 per cent ginger juice was found best on 9- point hedonic scale for the preparation of syrup with 70 per cent TSS and 1.20 per cent acidity than other blend combinations viz., 100, 0, 0 and 0 percent (T1); 0, 100, 0 and 0 percent (T2); 0, 0, 100 and 0 percent (T3); 0, 0, 0 and 100 percent (T4); 25, 25, 25 and 25 percent (T5); 40, 20, 20 and 20 percent (T6); 70, 10, 10 and 10 percent (T7); 20, 40, 20 and 20 percent (T8) and 50, 20, 15 and 15 percent (T10), mango pulp, kagzi lime juice, Aloe vera gel and ginger juice, respectively. The TSS, acidity, reducing sugars and total sugars increased whereas, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the end of the storage period under ambient temperature (20.1-29.40C). Moreover, it had been found that syrup organoleptically acceptable up to 5 months of storage in case of both glass and polypet bottles. This study indicates that mango, kagzi lime, Aloe vera and ginger can be utilized for palatable syrup making beneficial for the consumers in terms of taste, color, flavor, medicinal and therapeutic properties.

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Section: Biochemical Changes During Storagesupporting

confidence: 92%

Section: Biochemical Changes During Storagesupporting

confidence: 84%

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Harendra

Deen²

2022

IJPSS

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“…bracts etc. (Einbond et al 2004;Fan et al 2007;Pliszka et al 2008;Shivashankara et al 2010;Bohra et al 2012).…”

Section: Anthocyanins Content In Blood Fruitunclassified

“…In recent past, demand for natural colorants including anthocyanins has increased due to their health promoting properties and overall increase in consumer demand for natural foods (Rymbai et al 2011). Anthocyanins are known to possess industrially desirable attributes as they are attractive in colour and hence, have high consumer preference; soluble in water so could be easily used for colouring processed products such as beverages; exhibit moderate stability during processing and storage and provide health/nutritional benefits (Bagchi et al 2004;Bohra et al 2012;Einbond et al 2004;Ozela et al 2007;Torslangerpoll and Andersen 2005). A number of plant species have been identified and are being exploited as sources of anthocyanins (Bohra et al 2012;Fan et al 2007;Einbond et al 2004;Pliszka et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Anthocyanins are known to possess industrially desirable attributes as they are attractive in colour and hence, have high consumer preference; soluble in water so could be easily used for colouring processed products such as beverages; exhibit moderate stability during processing and storage and provide health/nutritional benefits (Bagchi et al 2004;Bohra et al 2012;Einbond et al 2004;Ozela et al 2007;Torslangerpoll and Andersen 2005). A number of plant species have been identified and are being exploited as sources of anthocyanins (Bohra et al 2012;Fan et al 2007;Einbond et al 2004;Pliszka et al 2008). However, many species are still being used on regional level and their industrial potential is yet to be explored.…”

Section: Introductionmentioning

confidence: 99%

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Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant

et al. 2019

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Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 °B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/ 100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries.

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Mango Ginger: Prospects for Domestication and Utilization

Waman

Kadbhane²,

Ranganath³

2021

Sustainable Development and Biodiversity

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Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (Citrus grandisLinn.)

Abstract: Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (Citrus grandis Linn.).

Cited by 5 publications

References 4 publications

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Studies on Syrup Preparation from Mango (Mangifera indica L.), Citrus (Citrus aurantifolia Swingle.), Aloe Vera (Aloe barbadensis Miller.) and Ginger (Zingiber officinale Rosc.) Blends

Blood fruit (Haematocarpus validus (Miers.) Bakh. f. ex Forman): a novel source of natural food colourant

Mango Ginger: Prospects for Domestication and Utilization

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