Formulation and quality evaluation of instant mango drink powder

Akther, Shireen; Alim, Md. Abdul; Badsha, Md. Rahim; Matin, Abdul; Ahmad, Mardiana Idayu; Hoque, Shikha

doi:10.26656/fr.2017.4(4).077

Cited by 6 publications

(4 citation statements)

References 16 publications

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“…The study also revealed that the moisture content of FB2 beverage was significantly increased with higher proportions of F. deltoidea leaves as compared to NBR and FB1. This data was in accordance with the previous study by 43 on the instant Sorrel (Zobo) drinks and 44 on the instant mango drink powder. It has been demonstrated that the moisture content below 14% help in preventing bacterial, fungal, and yeast growth.…”

Section: Discussionsupporting

confidence: 93%

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

Azmi¹,

Samsulrizal²,

Abidin³

et al. 2022

Pharmacogn J.

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Background: Ficus deltoidea (Ficus: Moraceae) has great potential as a functional food. Administration of F. deltoidea has been reported to reduce hyperglycemia, oxidative stress and increase insulin secretion in diabetic rats and humans. However, the poor bioavailability and intestinal absorption of F. deltoidea impede its therapeutic effectiveness at a lower dosage, thus integrating F. deltoidea into brown rice will provide additional advantages. This study aimed to examine the phyto-physicochemical profile, antioxidant properties, consumer acceptance, and safety of beverages formulated from fine powder mixtures of F. deltoidea leaves and brown rice. Methods: The new beverage formulations were prepared by mixing the fine powders of F. deltoidea leaves with brown rice at ratios of 1:6 and 1:13, respectively. Physicochemical, phytochemical, and antioxidant analyses were performed to characterize the prepared beverages. Consumer acceptance was assessed utilising a 9-point hedonic scale and an acute toxicity study was employed to determine the safety of F. deltoidea-added formulations. Results: F. deltoidea decreased the pH and increased the moisture content, ash, and viscosity of a brown rice beverage. The total phenolic, flavonoid, and tannin content as well as antioxidant activities increased significantly in both F. deltoidea-added formulations. The oral LD 50 of the F. deltoidea-added formulation was higher than 2000 mg/kg body weight. Conclusions: These results suggest that adding F. deltoidea leaves to brown rice beverages is safe to consume and improves the phyto-physicochemical profile, antioxidant activities, and consumers' acceptance of the formulation.

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Section: Discussionsupporting

confidence: 93%

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

Azmi¹,

Samsulrizal²,

Abidin³

et al. 2022

Pharmacogn J.

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“…prepared instant beverage powder from extruded malted pearl millet (Babla) reported the antioxidant capacity as 1.78 μmole TE/g. The results of antioxidant capacity were close agreement withAkther et al (2020) for instant mango drink powder.…”

supporting

confidence: 76%

“…The results of anthocyanin content showed that the anthocyanin content of samples was significantly different (p<0.05). The anthocyanin content of the instant mango drinks powder was higher than reported by Akther et al (2020) for instant mango drink powder.…”

Section: Bioactive Compounds Of Instant Mango Drinks Powdercontrasting

confidence: 63%

Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh

Badsha

Akther

Jothi

et al. 2021

Int. J. Agril. Res. Innov. & Tech.

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The upward trend of consumption of processed food must not dim the demand of taking healthy and safe food among population. Thus, six popular commercial brands of instant mango drinks powder of Bangladesh were targeted to investigate some quality parameters (proximate compositions, mineral contents and bioactive compounds). Mineral contents and bioactive compounds of instant mango drinks powder were determined by using biochemical analyzer and UV-visible spectrophotometer, respectively. Results of proximate analysis showed that moisture content, ash content, fiber content, and carbohydrate content of different brands of instant mango drinks powder ranged from 0.21 to 0.25%, 0.45 to 0.55%, 0.10 to 0.40%, and 98.83 to 99.21%, respectively, whereas energy value ranged from 395.32 to 396.84 Kcal/100g. Sodium, potassium, calcium, chloride, phosphorus, iron and vitamin-C were also determined, which showed the significant different (p<0.05) values among different brands. Total anthocyanin content (TAC), Total flavonoid content (TFC), Total phenolic content (TPC), Antioxidant capacity were determined as bioactive compounds. Results of bioactive compounds analysis also showed that the samples were significantly different (p<0.05). Although, the quality varied from brand to brand, but all the samples could be good source of vitamin-C, carbohydrate and energy. Furthermore, health concerning issues can be improved by focusing the bioactive compounds of commercially available instant drinks powder. Int. J. Agril. Res. Innov. Tech. 10(2): 54-58, December 2020

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“…Sensory parameters were appearance, color, texture, flavor, taste, and overall acceptability were evaluated. The scale was arranged from 1 to 9, the highest score (9) was assigned to the most preferred characteristic and the least score (1) to the least desired characteristic (Akther et al, 2020; Azab et al, 2019).…”

Section: Methodsmentioning

confidence: 99%

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

Azab

Almoselhy

Mahmoud

2022

Food Processing Preservation

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One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated. Results showed the oxidative stability of MKF recorded exceeding value (400 h) indicating great stability compared to butter (21 h), using HSH technique with the addition of pectin and mango fat to toffee induced high-quality characteristics. Also, an increase in stability of toffee blends (zeta potential: −80 mV), melting point (34.129°C), TPA of the blends was compatible with full butter TPA with high texture, and high acceptability was observed. Results demonstrate that toffee with MKF and using HSH could improve the quality characteristics of toffee as well as have good nutritional aspects.Novelty impact statement: Improving the quality attributes of toffee confectionery by reducing fat in the recipe as substituted using a high-speed homogenization technique, with mango fat and/or pectin as a fat replacer. They could make toffee lower in fat content, healthier, cheaper, and with the same quality as full-fat toffee. It will valorize the mango fat from mango by-products into nutritional ingredients.

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Formulation and quality evaluation of instant mango drink powder

Cited by 6 publications

References 16 publications

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

Functional Beverages from Blends of Ficus Deltoidea Leaves and Brown Rice Powders: Physico-Phytochemical Properties, Antioxidant Activities, Sensory Evaluation and Acute Toxicity Study

Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

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