Assessment of physico-chemical properties of antioxidant rich fruits and sensory attributes of jamun based RTS beverages

Abstract

In present investigation, efforts have been made to assess physico-chemical properties of jamun and lemon fruit and to prepare antioxidant rich ready-to-serve (RTS) beverages from jamun and lemon juice blends. The physical properties like color and shape of jamun fruit was blackish purple and ovoid or round in shape. The average length, breadth and weight of jamun fruit were 3.16 cm, 2.17 cm and 10.7g respectively while pulp weight, seed weight, inedible waste weight and juice content were 7.45, 2.46, 0.79 and 2.31g of overall fruit weight. The calculated value of edible and waste index was 69.63 and 30.37%, respectively while juice yield was 21.67% of the total fruit weight. Physical properties of lemon fruit was light yellow in color and round in shape. The mean value of length, breadth and weight was 4.1cm, 3.8 cm and 23.0 g, respectively. The weight of pulp, seed, peel and juice content was 8.71, 0.58, 13.72 and 7.67 g, respectively of overall fruit weight. The edible and waste index was 37.85 and 62.15% whereas juice yield was 33.35% of total fruit weight. The experiment comprised of six treatments including one control and five blended RTS beverages. Among different blended ratios (100:0, 99:1, 98:2, 97:3, 96:4 and 95:5) of jamun and lemon juice for preparation of RTS beverages, the ratio 97:3 was reached the highest sensory scores for overall acceptability.