Abstract
There is a great potential for commercialization of spiced RTS beverages as natural health drinks from major and under exploited fruits not only in domestic but also at the export front. The present study portrays the nutrient content of spiced pineapple ready-to-serve beverages during fresh period. The pineapple RTS beverages were processed with extracts of ginger, green chillies, pepper, cardamom and nutmeg. The combined spices extracts such as ginger + pepper, ginger + cardamom and ginger + nutmeg were blended with pineapple juice and prepared the RTS beverages. The spiced pineapple RTS was standardized based on organoleptic evaluation. The nutrient content such as Total Soluble Solids (TSS), pH, acidity, reducing sugar, total sugar, tannin, β-carotene, ascorbic acid and non enzymatic browning were analysed. The sensory evaluation revealed that the all the beverages had good sensory properties except B2 and B3 beverages. Keywords: Spiced Pineapple Ready-to-serve Beverages-nutrient Content-sensory Evaluation
Highlights
Pineapple (Ananas comosus) has long been one of the most popular of the non-citrus tropical and subtropical fruits, largely because of its attractive flavor and refreshing sugar-acid balance
RTS beverages prepared from juices such as plum and watermelon could be increased by addition of spice extracts like ginger, black pepper, mint, cardamom and cumin[2]
Apart from nutritional quality improvement, blended juice can be improved in its effects among the variables, it cannot depict the net effects of various parameters on the reaction rate
Summary
Pineapple (Ananas comosus) has long been one of the most popular of the non-citrus tropical and subtropical fruits, largely because of its attractive flavor and refreshing sugar-acid balance. RTS beverages prepared from juices such as plum and watermelon could be increased by addition of spice extracts like ginger, black pepper, mint, cardamom and cumin[2]. These spice apart from their appetizing properties, possess medicinal and therapeutic values, which have a profound effect on human health, since they affect many functional processes. Juice blending is one of the best methods to improve the nutritional quality of the juice. It can improve the vitamin and mineral content depending on the kind and quality of fruits and vegetables used[3]. One could think of a new product development by blending of fruit juices with suitable spice extracts at correct proportion in order to get highly acceptable health drinks
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