Development and Quality Evaluation of RTS from Mandarin (Citrus reticulata) and Carrot Blend Flavored with Ginger Extract
Journal Title: Journal of Food Processing & Technology - Year 2018, Vol 9, Issue 1
Abstract
The current investigation was carried out to prepare RTS beverage from Mandarin and carrot blend flavored with ginger extract. Five different formulations of Mandarin juice, carrot juice and ginger extract were used to prepare RTS beverage and quality was assess for a total period of 90 days. Physicochemical and sensory evaluation was carried out. The result of nutritional analysis showed that pH and TSS increase during storage while the declining trend in ascorbic acid content and titratable acidity increased during total period of storage. Sensory analysis showed that there was a declining trend in color, taste, flavor and overall acceptability. Among different treatments, T2 gives highest score for overall acceptability and could be recommended for large scale production in industries
Authors and Affiliations
Zeeshan M, Saleem SA, Ayub M, Arsalan Khan
Keywords
Related Articles
- EP ID EP514363
- DOI 10.4172/2157-7110.1000714
- Views 123
- Downloads 0
Pre-harvest Modulation of N-3 Long-chain Polyunsaturated Fatty Acids in Rainbow Trout Meat for Human Consumption
Since post-harvest improvement of food quality depends on the pre-harvest stage, controlling food quality at the pre-harvest stage is being recognized as an important aspect of food processing technology. n-3 Long-chain...
Measurement of Phenolic Content and Antioxidant Capacity of Pennyroyal (Mentha pulegium L.) and Microalgae Spirulina platensis Extracted by Steeping, Ultrasonic and Microwave Methods
Now-a-days more attention is drawn to the use of natural compounds over synthetic ones in the production of food dyes and pharmaceutical additives. Among the most important and effective components in diets are antioxida...
Tocotrienols Concentration Using Packed Column Supercritical Fluid
Palm oil is the richest source of natural tocotrienols. Tocols in palm consists of both tocopherols and tocotrienol in the amount between 600 ppm-1,000 ppm in crude palm oil. Both tocopherols and tocotrienols have been f...
Effect of Germination on Anti-oxidant Activity, Total Phenols, Flavonoids and Anti-nutritional Content of Finger Millet Flour
Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity. Some of the health benefits of...
Improvement of Nutrition Production by Protoplast Fusion Techniques in Chlorella vulgaris
Recent decades showing remarkable development of the biotechnology of microalgae.Valuable product for food, nutrition and other applications will extend into broader area. Natural nutrition production from microalgae are...