Development of Vitamin C Rich Value Added Beverage

Mishra, V. K.; Puranik, Vinita; Singh, Vinti; Verma, Mudita; Yadav, Neelam; Kumar, Girjesh

doi:10.3923/ajft.2012.222.229

Cited by 11 publications

(7 citation statements)

References 14 publications

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“…The ripe fruits had 3% titratable acidity and pH of 3.31, indicating acidic nature of N. cadamba fruits. There is no report on physicochemical properties of N. cadamba fruit, however, values observed here were similar to those reported for other acidic fruits (Mishra et al 2012).…”

Section: Resultssupporting

confidence: 89%

Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage

et al. 2018

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, commonly known as Kadamba, is one of the economically important trees, which is being exploited for paper, pulp and wood industries, however uses of its fruits are not reported. In the present investigation the fruits were analysed for their proximate and mineral content at different stages of maturity, and the ripe fruit was used for nectar preparation. Proximate analysis of the ripe edible fruit showed that it is rich in fat (2.4%) and proteins (2.1%), and has calorific value of 103.7 kcal/100 g. The nectar prepared from the ripe fruits showed mean overall acceptability score of more than 6 indicating its suitability for nectar preparation. The shelf life of nectar was found to be 150 days at ambient conditions (28 ± 3 °C). The nectar was rich in minerals and antioxidants, and can be recommended for consumption by various age groups. However, studies are required to ascertain its physiological effect on consumers.

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Section: Resultssupporting

confidence: 89%

Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage

et al. 2018

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“…Thus, leads to the significant decrease in TSS with the increase in storage period. The findings of the present study are in concordance with the findings of Mishra et al (2012) in vitamin C rich beverage from amla and grapes and Puranik et al (2013) in optimized herbal functional RTS with 6% basil and 1.5% Tinospora cordifolia.…”

Section: Effect Of Storage On Tss Of Functional Beveragesupporting

confidence: 93%

Storage Stability of Functional Beverage Prepared From Bitter Gourd, Lemon and Amla for Diabetes

Begum

Premakumar

2021

AJDFR

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Background: Functional beverages become popular in treating non-communicable diseases like diabetes which is influenced by dietary habits and life style of people nowadays. From the standpoint of safe consumption, maintenance of their quality is vital. Therefore, the present study was aimed to evaluate the storage stability of functional beverage prepared from fruits of anti-diabetic potential at ambient temperature.Methods: Three different formulations of bitter gourd: lemon: amla (8:2:3, 6:4:3 and 5:5:3) along with control formulation were prepared and subjected to storage at ambient temperature (30±2oC) and RH of 75-80% in which physico-chemical, sensory and microbial tests were performed at pre-decided intervals. Result: Analyses indicated that physico-chemical quality parameters of total soluble solids (5.2-3.7), titrable acidity (5.1- 4.5) and ascorbic acid content (45.81-30.48) were significantly decreased while pH increased from 3.5 to 4.0 among formulations during storage. Furthermore, scores for sensorial attributes got decreased and there was no microbial growth in beverage formulations up to two months of storage. Considering these results, formulation T4 prepared with 6% bitter gourd + 4% lemon + 3% amla juices was found to be more acceptable and safer beverage for consumption with minimal percentage change and better retention of quality characteristics which could be commercialized as healthy diet drink for diabetics.

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“…One of their peers, Mishra et al . () reported decline in the flavor and overall acceptability scores of ascorbic‐acid‐supplemented functional drinks as a function of storage. Previously, Aziah and Komathi () carried out a trial to assess the effect of mango peel supplementation on the sensory profile of biscuits.…”

Section: Resultsmentioning

confidence: 99%

Quantification of Mangiferin by High Pressure Liquid Chromatography; Physicochemical and Sensory Evaluation of Functional Mangiferin Drink

Imran

Butt

Akhtar³

et al. 2015

Journal of Food Processing and Preservation

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The current research project was an attempt to extract and quantify mangiferin contents from mango peel and to evaluate its storage stability in functional drinks. The reverse phase high performance liquid chromatography quantification revealed that highest mangiferin contents were observed in ethanolic extracts of chaunsa (7.2 ± 0.2 mg/g) while other varieties like anwar ratol, langra, dusahri and desi mango were lower in mangiferin contents. Moreover, mangiferin ethanolic extract from chaunsa peel showed higher 1,1-diphenyl-2-picrylhdrazyl (83.2 ± 6.0%) and ferric reducing antioxidant power activity (14.3 ± 1.0 mmol/ 100 g) while maximum β-carotene (80.3 ± 5.7%) activity was recorded in acetone mangiferin extract. For storage stability, three types of drinks containing whole mango peel, mangiferin alongside control treatment were prepared to evaluate their suitability and stability. Furthermore, 60 days storage caused a significant effect on acidity while total soluble solids decreased nonmomentously in all treatments.

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Development of Vitamin C Rich Value Added Beverage

Cited by 11 publications

References 14 publications

Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage

Proximate and mineral composition of Kadamba (Neolamarckia cadamba) fruit and its use in the development of nutraceutical enriched beverage

Storage Stability of Functional Beverage Prepared From Bitter Gourd, Lemon and Amla for Diabetes

Quantification of Mangiferin by High Pressure Liquid Chromatography; Physicochemical and Sensory Evaluation of Functional Mangiferin Drink

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