Abstract
The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti-nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, colour difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti-nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST-1 (40 oC/30 min), TST-2 (42 oC/27 min), TST-3 (44 oC/24 min), TST-4 (46 oC/21 min), TST-5 (48 oC/18 min), TST-6 (50 oC/15 min), and TST-7 (52 oC/12 min). Thermosonicated beverages had an extended shelf life of 4 weeks at 4 °C with desirable physicochemical quality and the storage study has exhibited minimal quality changes. The results obtained from this study may help the fruit beverage industries design similar processing of blood fruit beverages on a large-scale production.
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