Abstract
Fruit based beverages are one of the foremost categories of beverages that are consumed globally. Since fruit beverages are easily digestible, health conscious, highly refreshing, thirst quenching, appetizing and nutritionally far superior to most of the synthetic beverages available in the market, consumption of fruit based beverages have been increased dramatically. Natural extracts of tropical fruits such as Carica papaya (papaya), Passiflora edulis (passion fruit), and natural flavor extract of Camellia sinensis (leaves) and Cinnamomum verum (Cinnamon barks) were extracted and used as the main ingredients of this product while sugar, Citric acid, pectin were used as the supplementary ingredients. The best fruit pulp ratio and the best natural flavoring agent out of tea and cinnamon was determined through structured sensory evaluations by participating 30 semi trained panelists. Further experiments were also performed to find the optimum amount of pectin to reduce hard packing and to determine the shelf life of the developed beverage and to develop the natural pectin extraction method by using unutilized parts of the Passiflora edulis fruit. Proximate analysis studies and microbiological studies were also carried out. Collected data were statistically analyzed using Kruskal-Wallis non parametric analysis and sample 293 which is containing 15% total fruit pulp with papaya to passion fruit ratio 2:1 and cinnamon as the flavoring agents was the best product formulae. According to the proximate analysis data, fat, protein, carbohydrates, fiber and the ash content were 0.41%, 0.11%, 13.13%, 0.052%, 3.028% and 83.27% respectively. The total plate count was 12 cfu/ml and yeast and molds were 0 cfu/ml of the product and Physico-chemical studies reveals that, the product can be preserved for 30 days under 4±1 0C condition. The average pectin percentage of Passiflora edulis and Carica papaya were 6.9 % and 4.5 % respectively.
Highlights
Consumption of fruit based beverages and drinks has been increased at a fast rate due to naturally flavoured ready to serve fruit drink will attract the health conscious consumers
Still the post- harvest losses are happening around 30-40% because of perishable nature of the fruits and lack of value addition
All the raw materials are readily available in Sri Lanka and less value addition are reported in the industry by considering the growing market demand
Summary
Consumption of fruit based beverages and drinks has been increased at a fast rate due to naturally flavoured ready to serve fruit drink will attract the health conscious consumers. Still the post- harvest losses are happening around 30-40% because of perishable nature of the fruits and lack of value addition. With a view to overcome the aforementioned concerns Papaya (Carica papaya) and Passion fruit (Passiflora edulis) have been used to develop RTS drinks by incorporating naturally available flavors such as cinnamon, tea and plant based pectines, naturally extracted from passion fruit wastes. All the raw materials are readily available in Sri Lanka and less value addition are reported in the industry by considering the growing market demand
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: European Journal of Engineering Research and Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.