Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage BlendReportar como inadecuado




Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

International Journal of Food ScienceVolume 2014 2014, Article ID 847013, 7 pages

Research ArticleFood Science, Technology and Nutrition Division, Department of Home Science, Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh 515001, India

Received 3 June 2014; Accepted 18 July 2014; Published 18 August 2014

Academic Editor: Fabienne Remize

Copyright © 2014 Pushkala Ramachandran and Srividya Nagarajan. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel AG and papaya. Aloe gel 30%, papaya pulp 15%, spice extract 5%, and citric acid 0.1% were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend SAGPB were compared with spiced papaya RTS beverage SPB. Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.





Autor: Pushkala Ramachandran and Srividya Nagarajan

Fuente: https://www.hindawi.com/



DESCARGAR PDF




Documentos relacionados