Vanilla Extract Research Articles

Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception

This study aimed to comparatively analyze the volatile flavor of rooibos tea (Aspalathus linearis) obtained by two commonly used flavor extraction methods, simultaneous distillation–extraction (SDE) and steam distillation under reduced pressure (DRP). The tea obtained by the two extraction methods, were analyzed by gas chromatography–mass spectrometry to identify volatile aroma-related compounds. Descriptive sensory analysis of the extracted rooibos tea flavor was carried out by a trained panel (n = 7). Fifty volatile compounds were identified, including 26 and 25 aroma-active compounds by SDE (45.9 µg/g) and DRP (37.5 µg/g), respectively. SDE recovered larger quantities of alcohols, acids, and esters, whereas DRP was useful for analyzing thermally unstable volatile compounds, including various alcohols, aldehydes, and hydrocarbons. Descriptive sensory analysis revealed that ketones and phenolic compounds may be responsible for the sensory attributes woody and grassy green, whereas the aldehydes and acidic compounds may contribute to floral and fruity.

A phased Vanilla planifolia genome enables genetic improvement of flavour and production.

The global supply of vanilla extract is primarily sourced from the cured beans of the tropical orchid species Vanilla planifolia. Vanilla plants were collected from Mesoamerica, clonally propagated and globally distributed as part of the early spice trade. Today, the global food and beverage industry depends on descendants of these original plants that have not generally benefited from genetic improvement. As a result, vanilla growers and processors struggle to meet global demand for vanilla extract and are challenged by inefficient and unsustainable production practices. Here, we report a chromosome-scale, phased V. planifolia genome, which reveals sequence variants for genes that may impact the vanillin pathway and therefore influence bean quality. Resequencing of related vanilla species, including the minor commercial species Vanilla × tahitensis, identified genes that could impact productivity and post-harvest losses through pod dehiscence, flower anatomy and disease resistance. The vanilla genome reported in this study may enable accelerated breeding of vanilla to improve high-value traits.

Vanilla modulates the activity of antibiotics and inhibits efflux pumps in drug-resistant Pseudomonas aeruginosa

Vanilla, a popular flavour extracted from Vanilla planifolia pods was tested for its antibiotic modulatory activity against extensively drug-resistant (XDR) Pseudomonas aeruginosa clinical isolates. Cured vanilla pod extract (VPE) was found non-bactericidal even at high doses (> 2000 µg/mL), however, it modulated the activity of several antibiotics at a sub-inhibitory concentration of 500 µg/mL. This modulation activity of VPE was observed for last line antibiotic options such as meropenem and tigecycline, as well as commonly used antibiotics like ciprofloxacin, levofloxacin and chloramphenicol. Further, it was observed that VPE inhibited the activity of efflux pumps in XDR P. aeruginosa clinical isolates. GC-MS spectral analysis revealed the dominance of vanillin, furfuran and some short-chain fatty acids in VPE. Therefore, further studies on the constituent ingredients in VPE are recommended to identify the active compounds and use them as antibiotic modulators and efflux pump inhibitors. Vanilla extract inhibits dominant efflux pump in Pseudomonas aeruginosa and modulates the activity of last line and commonly used antibiotics

Evaluation of Cytotoxicity and Taste-Masking Effect of Selected Flavors on Dental Lidocaine HCl Injection.

Aim: Anxiety and intolerance to dental local anesthetic injections are common in patients undergoing dental procedures. This work was designed to study cytotoxicity of selected flavors in primary gingival keratinocytes (PGK), to acquire information on their suitability for use in dental lidocaine hydrochloride (LID) injection. We also evaluated the bio-mimetic taste of LID dental injection in the presence of selected flavors and sweetener using an Astree electronic tongue (ETongue). Methods: The cytotoxicity of chocolate natural and artificial flavor (CTE), raspberry flavor artificial (RAS), cherry flavor (CHR), bitterness suppressor flavor (BSF) and lemon flavor extract (LFE) at various dilutions (0.16–10% v/v) was carried out in PGK using the live cell morphological analysis and MTT cell cytotoxicity assay. Based on the cytotoxicity data, CTE and RAS were added to Xylocaine® (2%) along with 0.09% sodium saccharin and taste was assessed using an ETongue. Results: After three hours of treatment, a dose-dependent cell death was induced by all flavors compared to the untreated control. BSF was found to be more toxic when compared to other flavors. CTE was found to be less toxic. The mean IC50 values of CTE, RAS, CHR, BSF and LFE in PGK were found to be 9.54, 8.43, 2.21, 0.38 and 4.01 mg/mL. Taste analysis with the ETongue showed a clear taste difference between the control and test formulations containing CTE and RAS flavors along with sodium saccharin. Conclusion: CTE and RAS flavors in combination with 0.09% sodium saccharin can achieve a significant taste-masking effect in the dental LID injection.

Conditioned odor aversion as a tool for reducing post‐release predation during animal translocations

AbstractPredation is a key factor in prey population dynamics and could impact population recovery. One common means employed to recover prey populations is that of translocations, but most fail owing to high predation during the early stages. We tested whether conditioned odor aversion can reduce predation during animal translocations by using the predation of the European rabbit Oryctolagus cuniculus by the red fox Vulpes vulpes as a case study. Following a before‐after control‐impact design (BACI), we deployed bait stations monitored using camera‐traps in two zones to which rabbits were translocated. One week before the rabbits were released, microencapsulated levamisole was added to rabbit baits located in the treatment zones, along with vanilla essence as an odor cue. A total of 148 rabbits were distributed in artificial warrens with the odor cue and 68 of them were fitted with radio collars in order to determine their survival rates. The response to the treatment and translocation as regards subsequent rabbit abundance was evaluated using N‐mixture models, while rabbit establishment was evaluated using a warren use index (WUI). The treatment decreased the proportion of baits consumed by foxes, but this decrease was partially compensated by other predators. WUI and rabbit population growth increased significantly more after translocations in the treatment zones than in the control zones. The short‐term survival of translocated rabbits was also higher in the treatment zones than in the control zones. Our study showed that conditioned odor aversion reduced rabbit predation by foxes, and had a positive effect on rabbit population growth after translocation, since there was an increase in rabbit survival and warren establishment. This method could be used as a non‐lethal tool for the recovery of a key prey when carrying out programs concerning the reintroduction of endangered predators or for other vulnerable species requiring translocations.

Sensory and physical evaluation of herbal biscuit incorporated with Ashwagandha (Withania somnifera) and Ragi (Eleusine coracana)

Preparation of herbal biscuit is innovative, futuristic research in the field of functional food preparation. During this research wheat flour-based herbal biscuits were prepared using wheat flour, ragi flour, milk, white butter/ghee, salt, baking soda, baking powder, sugar, vanilla essence, and Ashwagandha root powder. Six samples of biscuit of white butter were prepared with variation in the quantity of Ashwagandha root powder and Ragi flour. The sensory analysis of all the six samples was done based on a 9-point hedonic scale. At 2% incorporation of Ashwagandha and 28% incorporation of ragi, the biscuit is accepted due to its taste. Further, for flavour enhancement ghee was chosen in place of white butter for the biscuit preparation. The same procedure was repeated for biscuit preparation and the same percentage composition is taken with ghee biscuit also. The sensory and physical analysis for both white butter and ghee sample was done. The analysis shows that the biscuits prepared from ghee had more diameter and thickness and significantly got the highest score in all the aspects of sensory analysis. Ghee biscuits are better in context with their nutritional benefits than white butter. Therefore, ghee biscuits are superior to white butter biscuits. The health benefits in the form of herbal biscuits can tickle the taste buds of the consumers and influence them for consuming it for a healthy wellbeing. Hence, the development and utilization of such functional foods will not only improve the nutritional status of the population but also helps those suffering from many diseases.

Vanilla

The vanilla bean, obtained from Vanilla planifolia and Vanilla tahitensis, members of the Orchidaceae family, is the source of vanilla extract, one of the most desired and widely used food flavorings worldwide. Besides uses of vanilla in foods, perfumes, and pharmaceuticals, it has complementary medicinal applications including alleviation of fever, spasms, and gastrointestinal irritations, to name a few. However, support from the scientific literature for human health benefits of vanilla and its chemical constituents vanillin and vanillic acid is limited and preliminary. This narrative review provides a summary of findings from human and animal studies addressing potential health benefits of the extract of this bean and select extract components.

Effect of lignosulphonates on Vanilla planifolia shoot multiplication, regeneration and metabolism

Vanilla planifolia (V. planifolia) is a valuable orchidaceous plant, commonly grown for its pods that are used to produce the flavouring vanilla extract. Here, we evaluated the effect of calcium lignosulphonate (Ca-LIGN) and sodium lignosulphonate (Na-LIGN) on multiplication and regeneration of V. planifolia shoot tip culture. In 150 mg L−1 Ca-LIGN medium, the most number of shoots per explant (5.78 ± 0.63) was successfully obtained. Besides, Ca-LIGN also enhanced the shoot bud and primordial formation rate, as seen under scanning electron microscopy. In contrast, medium containing 150 mg L−1 Na-LIGN recorded the highest average of shoot length (4.72 ± 0.30 cm). Meanwhile, the best growth of root length (1.8 ± 0.32 cm) and root induction (96.67 ± 5.16%) were recorded on the explants treated with 150 mg L−1 Na-LIGN rooting medium. All rooted plantlets successfully acclimatized in the greenhouse (100.00% survival rate). Further biochemical analysis revealed that Ca-LIGN increased the total protein, chlorophyll, sugar, flavonoid and phenolic contents of V. planifolia. Notably, expression of both ribulose-1,5-bisphosphate carboxylase (Rubisco) and phosphoenolpyruvate carboxylase (PEPC) genes were also elevated under the treatment of Ca-LIGN, implying a positive role in the photosynthetic process. Taken together, LIGN being an environmental friendly product could be used to enhance the growth and micropropagation of V. planifolia.

Impact of vanilla origins on sensory characteristics of chocolate

The sensory characteristics of white and milk chocolate with three origins of vanilla (Madagascar, Indonesia, Papua New Guinea) were investigated using a multi-analytical approach. The sensory tests included profiling using Quantitative Descriptive Analysis with a trained panel; Temporal Dominance of Sensations test with untrained respondents from various countries currently residing in Belgium, and the consumers sensory preference test with consumers in Belgium, France, Sweden and Canada. The vanilla extracts were also analyzed by gas chromatography-mass spectrometry (GC–MS) in combination with olfactometry (GC–MS-O) to identify the key aroma compounds in the different vanilla origins.This research shows that sensory profile of Papua New Guinea (PNG) samples is different from Madagascan and Indonesian extracts. The flavor signature was correlated with almondy and anisic descriptors. The perceived difference between Madagascan and Indonesian origins was reduced when assessed within complex matrices such as chocolate. In sugared water, Madagascan vanilla has balsamic, phenolic notes while Indonesian has woodier notes. In a chocolate base, the Indonesian sample lost its woody characteristic for a dairy enhanced characteristic. The botanical variety has more impact on difference in sensory profile of a chocolate than the vanilla origin itself.The sensory data correlates with volatile components identified in this study. Guaiacol and vanillin were identified as the main key aroma compounds in all three vanilla origins using GC–MS-O. Additional key aroma compounds were responsible for the differences in sensory characteristics between the three vanilla origins: anisaldehyde for anisic note in the PNG samples and ethyl 2-methylbutanoate and 3/2-methylbutanoic acid in the Indonesian sample. Sensory profiles of vanillas from various origins were more visible and pronounced in white chocolate compared to milk chocolate.This study gives novel insights to the chocolate, as well as the vanilla sectors, indicating possibilities of vanilla replacement and consumer preferences across Europe and Canada. The consumer study shows that, on average, people do not indicate which chocolate is significantly more liked.

Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis.

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.

Development of novel plant-based milk based on chickpea and coconut

Lately, the demand for cow's milk substitutes has been growing. These substitutes are called plant-based milk, which are water-soluble extracts based on vegetables, legumes, cereals, pseudocereals, or nuts. Legumes are an attractive option in the development of new products since they are rich in proteins. Chickpea is one of them also rich in fibers, and minerals while coconut milk is plant-based, rich in lipids, and with good acceptance by consumers. Despite the use of coconut milk in food industries, there are no studies in the literature regarding the development of plant-based milk based on chickpea. So, this study aimed to develop a plant-based milk based on chickpea and coconut as a substitute for cow's milk. Seven different concentration extracts were prepared, with varying dilutions of chickpea and coconut extracts. The chemical composition was analyzed, including calcium, potassium and sodium content; total soluble solids; pH; titratable acidity; color, physical stability, and acceptance. Protein content ranged from 2.1 g/100 g to 1.04 g/100 g, and calcium content ranged from 107.41 to 131.26 mg/100 g among the seven samples. The samples containing 100, 90, 80, and 70% of chickpea extract reached higher protein values than other plant-based milk and calcium content similar to cow's milk, as well as soy milk, almond extract, and rice extract. Plant-based milk consumers well-accepted chickpea extracts with 10 and 30% of coconut. When the vanilla extract was added to both evaluated beverages in the secondary sensory analysis, acceptance improved. Novel plant-based milk based on chickpea and coconut was developed in this study. The drink has a good nutritional composition (such as protein, carbohydrate, lipid, and calcium content) when compared to cow's milk and other common substitutes for cow's milk, such as oat, almond, and rice extracts. Thus, it may be a potential substitute for cow's milk.

Risk analysis of a supercritical fluid extraction plant using a safety software

The Supercritical Fluid Extraction (SFE) technology is currently used in many industrial fields thanks to the advantages that it can offer. Experimental tests are carried out for different purposes such as decaffeination of coffee/tea, extraction of aromas and herbal flavours as well as spices, extraction of fats and oils, extraction of cholesterol and extraction of alcohol from beverages. SFE plants safety is closely linked to the high pressure they operate, a condition that can lead to a risk status for plant operations and above all workers. For this reason it is necessary to adopt preventive safety measures and a risk analysis is the means that allows to define and examine hazardous scenarios in order to identify safety devices. Risk scenarios related to an extraction plant as explosions are analysed through methods based on indices determination such as the Fire and Explosion Index (F&EI), the Safety Weighted Hazard Index (SW&HI) and the Probit method. This work presents the risk analysis of a SFE plant named “Luwar” using the commercial software “Phast & Safeti” provided by the DNV GL Company. In the plant is used CO2 as extraction fluid and the process purpose is valuable compounds extraction from microalgae. The risk analysis is performed on the extraction vessel considering the plant placed inside a structure (indoor condition). The results allow to identify two risk parameters, i.e. the distance and the area within which CO2 concentration in the air assumes a value considered unsafe for human health. On the basis of the outputs it is possible to identify the safety system to be adopted in order to limit the damage deriving from the occurrence of a risk situation.

Development of wall material for the microencapsulation of natural vanilla extract by spray drying

AbstractBackground and objectivesThe aim of this study was to develop a wall material using rice starch (Oryza sativa) to optimize the microencapsulation of vanilla extract by spray drying. Native starch rice was hydrolyzed, succinated, extruded, and characterized.FindingsThe peak viscosity of modified starches was reduced from 3,875 cP to <100 cP by effect of the modification step. Native starch was gelatinized by extrusion according to gelatinization enthalpy (∆H J/g). Natural vanilla extract was encapsulated, and the most optimal conditions for the drying process were air inlet temperature of 125°C, 14.0% of total solids, and 86.2% of encapsulation efficiency. The scanning electron microscopy evidenced the formation of microcapsules; however, the confocal laser scanning microscopy showed no interaction between the wall material and the vanilla extract. This could be related to the zeta potential values of the vanilla extract and the wall material.ConclusionsModified rice starch is a potential wall material for the encapsulation of different bioactive compounds in the food sector.Significance and noveltyChemical and physical modifications such as hydrolysis, succinylation, and extrusion in native rice starch offer adequate properties to achieve 86.2% encapsulation efficiency of natural vanilla extract using spray drying.

Development of species-specific molecular markers in Vanilla for seedling selection of hybrids.

Vanilla planifolia is the primary botanical source of vanilla extract used globally in various foods and beverages. V. planifolia has a global distribution based on a few foundational clones and therefore has limited genetic diversity. Many Vanilla species easily hybridize with V. planifolia and could be a source of valuable genetic traits like increased vanillin content, disease resistance, or early flowering. While breeding Vanilla hybrids may improve plant performance, basic molecular tools for this species are lacking. DNA-based molecular markers are the most efficient method to validate hybrid progeny, detect hybrids in commercial plantings, and identify unknown accessions. This study used publicly available sequence data to develop species-specific, qRT-PCR-based molecular markers for Vanilla. Over 580,000 assembled sequence fragments were filtered for species specificity and twenty-two targets were selected for qRT-PCR screening. Ten targets differentially amplified among V. planifolia, V. pompona, V. phaeantha, and V. palmarum with ΔCT values as high as 17.58 between species. The ten targets were used to validate the parentage of hybrid progeny from controlled crosses with most hybrid progeny showing amplification patterns similar to both parents. The ten targets were also used to screen sixteen Vanilla species for specificity, and supported species assignments for unknown accessions including the detection of putative hybrids. This is the first report using species-specific, qRT-PCR-based molecular markers in Vanilla. These markers are inexpensive, simple to develop, and can rapidly screen large populations. These methods will enable the further development of species-specific molecular markers when creating Vanilla interspecific hybrid populations.

An Economic Analysis of Bakery and Confectionary Products in Aurangabad City

Present study revealed that the ingredient in making bakery and confectionary products Maida is one of the important ingredients same trend was observed in case of sugar. The study was conducted with ingredients used by bakers namely maida, ghee, butter, eggs, baker’s yeast, baking powder, GMS, sugar, milk powder, cake gel, salt, vanilla essence, bread improver, water, custard powder and other requirement such as fuel, electricity, labour etc. All the bakers surveyed used maida as the main ingredient. Finding of the study will be useful for the organization to understand ingredients used by bakers. To conclude the finding of study it may go a long way in helping the organization to take appropriate decision pertaining to sales and marketing of bakery products in Aurangabad city. The study was carried out with a specific objective to know the quantity of ingredients used by bakers in Aurangabad city per anum. The survey was conducted with 8 to 10 bakers of Aurangabad city using convenient sampling technique.

Development of free and encapsulated Arjuna herb extract added vanilla chocolate dairy drink by using response surface methodology (RSM) software

Two functional vanilla chocolate milk drinks i.e. Drink 1 (containing free herb) and drink 2 (containing encapsulated herb) were optimized by incorporating alcoholic extract of Terminalia arjuna (free and encapsulated forms), cocoa powder and sugar into milk with the help of Central Composite Rotatable Design (CCRD) of response surface methodology (RSM). During the optimization of Drinks, the products were evaluated for sensory (namely colour and appearance, flavour, mouthfeel, sedimentation and overall acceptability) and physico-chemical (i.e. pH, colour, sedimentation and viscosity) characteristics. In addition, the flavour score was aimed to be maximized while the other responses were kept in range in order to arrive at optimized solutions. The result revealed that the desirability of Drink 1 and Drink 2 were 1.0 and 0.93, respectively, representing herb extract (free form: 0.3% and encapsulated form: 1.8%, respectively), cocoa powder (0.75 and 0.97%, respectively) and sugar (6.85 and 7.00%, respectively) into milk and had corresponding sensory attribute such as sweetness score (7.34 and 7.36, respectively), flavour score (7.00 and 7.20, respectively), overall acceptability score (6.96 and 7.34, respectively) and physicochemical properties such as L* (50.29 and 49.41, respectively), a* (10.27 and 11.25, respectively), sedimentation value (3.44 and 3.84, respectively) and viscosity (9.74 and 10.63cp respectively). All the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in all the aspects of model efficiency check (R2>85%). Further, the sensory qualities of optimized Drinks formulations were improved by addition of vanilla essence (0.05%) and stabilizer (0.03%).

Qualitative analysis of low calorie cake formulated with whole wheat flour and its cost-effectiveness

Aim: The prime objective of the present endeavor is to develop the value-added and low-calorie cake using whole wheat flour as base material through the sensible incorporation of the requisite ingredients. Materials and Methods: To accomplish the objective, four cakes were formulated including the control developed from the 100 g of refined wheat flour exclusively (cake V0), and the rest three (cakes V1, V2, and V3) consisting of the whole wheat flour along with the other ingredients such as sugar, oil, milk, baking soda, baking powder, and vanilla essence in different proportions. Results and Discussion: Out of these four cakes, the cake V3 topped the list on the basis of the nine-point Hedonic scale and numerical scoring test with respect to the color, flavor, texture, taste, appearance, and overall acceptability The protein, fat, carbohydrate, phosphorus, iron, and the crude fiber per 100 g of the V3 cake were determined to be 5.69 g, 12.27 g, 31.75 g, 133.68 mg, 1.45 mg, and 0.42 g crude fiber, respectively. The energy content of the V3 cake was estimated to be 258.49 kcal which was less than about 150 kcal per 100 g of cake in comparison to the market cake. The mean score for the overall acceptability of cake V3 was found to be 7.56 ± 0.932. Significant difference at P ≤ 0.05 among these cakes in terms of their color, flavor, and appearance was observed, whereas the overall acceptance and the texture among these cakes differed moderately from each other. The cost of the prepared cake was found three times less than the cake available in the market. Conclusion: Thus, the prepared cake with whole wheat flour with minimal sugar and oil content can be recommended to elderly persons, obese, and diabetic patients contentedly.

Formulation and Evaluation of Herbal Lipsticks

The safety and reliability of natural products have triggered the need to produce herbal-based products. The use of herbal cosmetics has become increasingly popular among present-day women. Synthetic coloring agents being used in cosmetics have been found to produce carcinogenic effects. The objective of the present study involved the preparation and evaluation of herbal lipsticks using color matter from natural sources such as carrot, beetroot, turmeric, tomatoes, pomegranate, and cocoa. Different natural ingredients such as beeswax, carnauba wax, vanilla essence, castor oil, white soft paraffin, strawberry essence, vitamin E, lemon juice was used to formulate herbal lipstick. Prepared herbal lipstick was evaluated for different evaluation tests such as color, texture, pH, melting point, breaking point, surface anomalies, aging, and perfume stability.

Vanilla Cultivation in Southern Florida

Vanilla extract is popular around the world as an ingredient in ice cream and various other desserts. The botanical source of vanilla extract is primarily the cured beans of Vanilla planifolia. The United States is the world?s largest importer of vanilla beans, but domestic production is minimal. However, southern Florida has a favorable growing environment for vanilla cultivation. This new 7-page publication of the UF/IFAS Horticultural Sciences Department includes information relevant to growers interested in establishing a vanillery. Written by Alan H. Chambers, Pamela Moon, Vovener de Verlands Edmond, and Elias Bassil. https://edis.ifas.ufl.edu/hs1348

Development of a Naturally Flavored Ready to Serve (RTS) Fruit Beverage

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.