Author(s):

Prajna Prabhakar Hegde, Sadananda GK, Sreenivas KN, Shankarappa TH, Chandan K, Manjula GS, Mohamad Tayeebulla H and Abdullah Masoumi

Abstract: There is always demand from consumers all over the world for novel food products which may be nutritious and also delicately flavored. Juice blending not only improves quality and nutrition of basic raw material, but also offers to develop the new product. In this context highly functional kokum juice is blended with aonla and ginger in different ratio and they are analyzed for variation in pH, acidity, ascorbic acid, anthocyanin and antioxidant activity after blending. Blended RTS with 10 per cent kokum, 1 per cent aonla and 1 per cent ginger was found to be the best in terms of its sensory attributes like color, flavor, taste, after taste and overall acceptability and superior in terms of biochemical composition consisting of 13°Brix TSS, 2.54 pH, 0.8 per cent acidity, 48.75 mg/100 ml ascorbic acid, 3.12 mg/100 ml anthocyanin and 277.05 mg AEAC/100ml antioxidants. The biochemical properties of the Kokum RTS increased with the addition of aonla and ginger indicating that the blending of kokum with other fruits/economic parts increases its nutritional quality.

Pages: 323-325  |  1693 Views  578 Downloads

Download (593KB)