1. QUALITY EVALUATION OF DIETETIC JAMUN-MANGOPEACH FRUIT BLENDED DRINK.
- Author
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Masih, Sharoon, Iqbal, Zafar, Parveen, Saima, Kausar, Humaira, Abrar, Muhammad, Saeed, Shazia, Ishfaq, Bushra, Aziz, Muhammad Maaz, and Fatima, Kaniz
- Subjects
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FRUIT drinks , *ACESULFAME-K , *GLASS bottles , *VITAMIN C , *NONNUTRITIVE sweeteners - Abstract
Present research work was conducted in 2021 on the optimization of dietetic jamun-mangopeach fruit blended drink prepared by using (T1 ) sugar, (T2 ) 0.1% aspartame, (T3 ) 0.1% acesulfame-K and (T4 ) 0.1% (aspartame + acesulfame-K). Fruit blend samples were pasteurized at 85-90 oC for 10 minutes, hot filled in glass bottles of 250 mL capacity and stored at ambient temperature for 120 days for physicochemical analysis (pH, total soluble solids, % acidity) and sensory evaluation (color, flavor, taste and overall acceptability). The pH and ascorbic acid decreased while TSS and % acidity increased in all drink samples during storage. In pH, the maximum decrease in T3 (5.90%) and the minimum decrease in T4 (2.60%) was observed while, the maximum decrease in ascorbic acid content was observed in T3 (48.26%) whereas the minimum decrease in T1 (45.22%) during 120 days storage. Similarly the maximum increase in TSS was noticed in T4 (2.55%) and the minimum increase in T3 (1.28%), while the maximum increase in % acidity was recorded in T3 (29.03%) and the minimum increase in T1 (13.89%) during storage. Color, flavor, taste and overall acceptability were also affected during storage. The maximum mean scores for taste (8.40), flavor (8.36), color 8.29 and overall acceptability 7.51 was observed in (T1 ) while the minimum mean score in overall acceptability 6.31, taste 7.24, flavor 7.51 and color 7.76 were observed in (T3 ). Statistical results showed that treatments and storage duration have significant effect. Results indicated that T1 containing sugar was found most acceptable by the panel of judges followed by T2 containing 0.1% aspartame. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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