Blended Beverage Research Articles

Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (Citrus grandisLinn.)

Introduction. Natural beverages face strong competition from synthetic drinks in the open market.Creation of diversity in natural products is a key strategy to withstand this com- petition. Pummelo (Citrus grandis Linn.) is one such potential fruit which could be exploited on a commercial scale if processed properly. The bitterness of pummelo juice is a serious han- dicap in its utilization. The present study aimed at preparation of a cost-effective, palatable blended beverage of pummelo. Materials and methods. To overcome this problem, pummelo was blended with mango ginger and kokum juice in the ratio of (65:30:5) for the preparation of syrup. The product was stored for 120 days in ambient conditions of storage and analyzed for changes in its physicochemical constituents. Results and discussion. Total soluble solids and total sugar increased during storage, while titratable acidity and ascorbic acid content decreased slightly during storage. Organoleptically, the best recipe was 25% juice, 70 °Brix total soluble solids and 1.5% acidity with a score of 6.3 out of 7.0 for overall acceptability. Mango ginger juice suppressed the bitter aftertaste of pummelo juice and imparted its characteristic taste andflavortotheproduct.Theproductwasshelf-stableandhadimportantmedicinalconstituents in it. The (total revenue / total cost) ratio of the product was 2.90. India / Citrus grandis / Curcuma amada / Garcinia indica / beverages / fruit juices / fruit syrups / profitability / flavor / quality

Development and Storage Studies of Blended Papaya-Aloe vera Ready to Serve (RTS) Beverage

An experiment was conducted to study the feasibility of blending papaya and Aloe vera juice in different ratio for preparation of blended Ready-to-Serve (RTS) beverage and assess their storage life at ambient temperature. The prepared blended RTS were organoleptically evaluated by adopting 9 point hedonic scale. Among different blended ratio for RTS beverage, sample with 5 and 10 percent of Aloe vera juice reached the highest hedonic scores. It was also found that prepared blended RTS beverage could be successfully storage at refrigerated temperature for the period of 3 months without significant changes in chemical and senatorial quality profile.

Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage

Juice from sand pear and apple was extracted by grating the fruits following extraction using hydraulic press. The juice after extraction was filtered, heat pasteurized and packed in glass bottles followed by processing. Suitability of blending sand pear juice with apple juice was evaluated. Blending of sand pear juice (SPJ) with apple juice (AJ) in the proportion of 50:50 to 60:40 gave better quality with higher sensory score. With the increase in the level of SPJ in the AJ mix there was gradual increase in the level of polyphenols. Brix to acid ratio of the beverage was optimum when SPJ and AJ were blended in the ratio of 50:50 to 60:40. Storage of blended beverage containing 50-60% SPJ was found more shelf stable during 6months storage.

PERSPECTIVES OF PROCESSING PAPAYA (CARICA PAPAYA) FRUIT: NATIONAL AND INTERNATIONAL STRATEGIES

Papaya is a tropical fruit grown more prominently in recent years, production next to fruits such as mango, banana, citrus and pineapple at the global level. Even in India, the fruit is more common with a number of varieties. The fruit is characterise for its active pectinolytic enzymes during ripening. Papain, the proteolytic enzyme is of industrial importance. The fruit is known for its carotenoid content and retinol activity, to counteract vitamin A deficiency. Pro-vitamin A carotenoids average 232 μg beta-carotene and 594 μg beta-cryptoxanthin/100 g and vitamin A ranged from 18 to 74 μg RAE (retinol activity equivalents)/100 g. Lycopene content in the red-fleshed varieties ranged from 1350-3674 μg/100 g. Its vitamin C content is -50 mg/100 g. Because of faster fruit softening consequent to ripening, and the recorded transportation losses up to 40%, the fruit requires conversion into processed products, to ensure extended storage, for transportation, trade and consumption. Juice, blended beverages, jam (including low calorie), jelly, dehydrated, osmo dried, cereal flakes, fruit bar, candy, restructured and intermediate moisture and frozen products could be developed from the fresh fruit, besides minimal processing. The fruit is known to reduce blood cholesterol. The pectin content of the fruit aids in jam preparation and easy setting. Varieties with low sweetness suit the diabetic patients. Because of the mild flavor of the fruit, the products can be supplemented with other strong flavors, to obtain tailor made sensorial products. Its fast growth in nature, higher yields and diverse range of varieties offer papaya fruit for development of economically viable products on commercial scale, with ample scope for blending with other fruits. The biochemical constituents of the fruit related to health benefits and the provision for development of wide spectrum of processed products dictate the scientific merit of the fruit, with national and international strategies for the future.

Desenvolvimento de bebida mista à base de água de coco e suco de acerola

Levando-se em consideração o grande potencial de industrialização da água de coco e do suco de acerola e suas propriedades funcionais, o presente trabalho teve como objetivo elaborar uma bebida mista à base de água de coco e suco de acerola, na forma "pronto para beber", e avaliar sua estabilidade durante 180 dias de armazenamento à temperatura ambiente (28 ± 2 °C). Foram preparadas quatro formulações com duas proporções de suco de acerola (25 e 30%) e sólidos solúveis (10 e 12 °Brix), submetidas ao tratamento térmico a 90 °C durante 60 segundos e envasadas a quente em garrafas de vidro. As formulações foram submetidas à caracterização química e físico-química (pH, acidez, sólidos solúveis e vitamina C) e avaliação sensorial (cor, sabor e avaliação global). A formulação mais aceita foi avaliada através de análises químicas, físico-químicas, sensoriais e microbiológicas durante 180 dias de armazenamento. A bebida elaborada com 30% de suco de acerola e adicionada de sacarose até 12 °Brix obteve as maiores notas de aceitação para o sabor e avaliação global quando comparada às demais formulações estudadas. A bebida mista apresentou pH, acidez, sólidos solúveis e açúcares totais estáveis. Os conteúdos de vitamina C, antocianinas totais, açúcares redutores e cor variaram significativamente ao longo de 180 dias de armazenamento. A bebida formulada manteve estabilidade microbiológica. A avaliação sensorial mostrou que a bebida teve boa aceitação pelos provadores, principalmente durante os primeiros 90 dias de armazenamento.

DEVELOPMENT OF A BLENDED NONALCOHOLIC BEVERAGE COMPOSED OF COCONUT WATER AND CASHEW APPLE JUICE CONTAINING CAFFEINE

ABSTRACT In this work, the stability of a blended beverage composed by coconut water and clarified cashew apple juice (“cajuina”) is presented. The physicochemical, microbiological and sensory stability of a blended nonalcoholic beverage composed of coconut water and cajuina (80:20 v/v) were evaluated during 6 months. The results showed that the beverage presented good stability in all analyzed parameters except for vitamin C, which presented a loss of about 80% of the initial content. The beverage color also presented changes during the storage time. Despite these alterations, the product acceptance during the storage period did not show any rejection. PRACTICAL APPLICATIONSThe development of blended beverages is a good way of improving the nutritional quality of traditional products. By mixing two or more kinds of fruits, a product with more vitamins and minerals and with different sensory and flavor characteristics when compared to the raw materials is obtained. In the present work, coconut water and cashew apple juice were mixed to obtain a different product combining the nutritional components from both fruits. The blended beverage combines the high vitamin C content of the cashew apple juice with the high mineral level of the coconut water. Caffeine was also added conferring stimulating properties to the product. The product acceptance was evaluated by sensory analysis and presented good acceptance until 6 months of storage at room temperature, presenting the required characteristics for a commercial product.

Development of a blended beverage consisting of coconut water and cashew apple juice containing caffeine

SummaryThe objective of this work was to evaluate the acceptability of coconut water/cashew apple juice blends containing 100 p.p.m. of added caffeine. Five formulations with different concentrations of cashew apple juice, previously standardised with respect to pH values, total soluble solids (°Brix) and caffeine contents, were evaluated. The formulations were subjected to chemical characterisation (pH, soluble solids, acidity, total sugar and vitamin C), microbial and sensory evaluation (colour, flavour, overall quality and purchase intention). All samples showed good acceptability, but the formulation with 12.5% cashew apple juice and 87.5% coconut water reached the highest hedonic scores. All formulations showed good microbiological quality. The results showed that the vitamin C content presented a great difference among the formulations varying according to the proportion of cashew apple juice.

Consumer Acceptance of Mayhaw (Crataegus opaca Hook, and Arn.) Juice Blended with Muscadine Grape (Vitis rotundifolia Michx.) Juice

Fruit juices are among the top 10 products occupying grocery store shelf space. They are also one of the top five consumption patterns of fruits and vegetables. There is a strong potential for growth in blended juices and juice-based beverages. A study was conducted to evaluate the potential for mayhaw and muscadine juices to compete in this growing market. Mayhaws and muscadines are well utilized in jams, jellies, and syrups. Five juice-blend ratios were tested for juice quality, juice-blend compatibility, and consumer preference. Pasteurized samples of mayhaw and muscadine juice were blended 70/30, 60/40, and 50/50. Juice was ambient temperature when tested. Color, percent soluble solids, and sugar/acid ratio were evaluated. Juice blends of 70, and 60% muscadine received the lowest color preference values among panelists. Forty to seventy percent mayhaw juice received the highest color preference scores. A blend of 60/40 muscadine/mayhaw was most preferred among panelists for overall taste. When consumers were asked to compare a commercial blend of cranberry/apple juice, with a 60/40 or 40/60 blend, the muscadine/mayhaw combination was most preferred.

STORAGE STABILITY OF A STIMULANT COCONUT WATER-CASHEW APPLE JUICE BEVERAGE

Besides flavor, appearance and overall impression, food consumers seek foods rich in nutrients. Fruits are a rich source of nutrients and minerals, and fruit juices are a popular way of consuming them. Development of new products, where two or more kinds of fruit juices are blended to obtain a product that combines the nutritional value of both fruits, which present a different and pleasant taste, has been encouraged by the food industry and has been well accepted by consumers. In this work, the storage stability of a coconut water-cashew apple juice (87.5:12.5 v/v) beverage was evaluated. Caffeine addition (100 mg/L) conferred stimulating properties to the blend. The physicochemical, microbiological and sensory stability of this blended beverage was evaluated during 6 months. The results showed that the beverage presented good stability for all parameters that were analyzed except for vitamin C, which presented a loss of 58% from the initial content.

Ergonomic Evaluation in a Beverage and Food Service Application

A global beverage and food company contracted the authors to evaluate the current store design to enhance speed of service and minimize the potential for employee injury. This assessment involved observations, interviews, physical measurements and link analyses at three high-volume locations in Southern California and three international stores in Singapore and Malaysia. The study examines two frequently performed tasks (preparation of café latte and mocha ice blended beverages). While the design was deemed to be adequate for the tasks performed, the analysis identified six areas for improvement. Further, the analysis included macroergonomic considerations for management control and organizational culture.

GRAPE JUICE AS AN EXTENDER AND SWEETENER FOR BLUEBERRY DRINKS1

ABSTRACTBlueberry juice has a strong flavor and low sugar content, but does not make an affordable, palatable drink unless mixed with water or another juice. This study investigated characteristics of blueberry juice blended with Concord, Reliance, Sunbelt, and Venus grape juices, and Thompson Seedless concentrate (TSC), The blends were evaluated by a trained sensory panel for the attributes of blueberry flavor, color, and aroma, and for astringency, body, and sweetness. Intensity of blueberry‐related sensory attributes increased with increased concentration of blueberry juice for all two‐way juice beverage blends. Blends sweetened with high fructose corn syrup (HFCS) as opposed to TSC were perceived as significantly different in triangle testing. In three‐way blends of blueberry, Concord, and water, replacing HFCS with TSC as a sweetener, and increasing the percentage of blueberry and Concord juice increased intensity ratings for blueberry aroma, and the effects were additive. For the attributes of body, color, flavor, and sweetness, changing sweeteners had no effect, but increasing the percentage of blueberry and Concord grape juice increased the intensity ratings for these characteristics.