DEVELOPMENT AND QUALITY EVALUATION OF PROBIOTIC CARBONATED RTS BEVERAGE FROM BER FRUIT (Zizizphus mauritiana)
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Date
2018
Authors
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Publisher
MPUAT, Udaipur
Abstract
Development and Quality Evaluation of Probiotic Carbonated RTS
Beverage from Ber Fruit (Zizizphus mauritiana)”
Ber (Ziziphus mauritiana) is an abundantly and wildly available fruit during
winters in arid and sub-arid regions of India which is extensively enjoyed by locals.
As, it has very limited shelf life and prone to over rippening; it is severely
underutilized crop of arid parts. Ber crop needs very few resources and gives high
returns. Thus, optimum utilization and reimbursement of this fruit crop calls for value
addition which can be advantageous to the health of common man.
Fruit based probiotic beverages have many known health benefits over dairy
based probiotic beverages as well as proved to be more economical alternative.
Carbonation of beverages ensures better taste, extended storage period and nutritional
enhancement; further makes them more attractive and appealing to the consumers.
The investigation was conducted with the objective of utilizing ber fruit in the
production of probiotic carbonated ready to drink beverage that can serve two
purposes- firstly, an affordable functional food; and secondly, it can be relished by
young generation.
The study was carried in two phase. In the initial phase, standardization of the
recipe for preparing ber fruit syrup was done. After that the fermentation of syrup by
Lactobacillus acidophilus and carbonation process was carried out.
Hot process was used to extract pulp and juice of ber fruit, followed by
addition of sugar and citric acid to prepare syrup (concentrate). Prepared syrup
samples were fermented by inoculating L. acidophilus culture at 0%, 1%, 1.5% and
2% which were incubated at 370C for 48 hours. The concentrates were filled in 250
ml pre sterilized PET bottles at the rate of 80 ml and chilled carbonated water was
poured in each bottle leaving head space of 2-3 cm and sealed. The prepared drink
was free of any kind of artificial preservatives and kept under refrigeration (4 0C) for
a period of 45 days. Experiments were performed for analyzing physico-chemical and
organoleptic parameters as well as total viable count on 0th day, 15th day, 30th day and
45th day.
Analysis for the physio-chemical properties such as titratable acidity, TSS and
pH value, Ascorbic acid and sugar content, was done. Acidity of freshly prepared
samples calculated as T1, T2, T3 and T4 had 0.38, 0.47, 0.40 and 0.44; respectively.
TSS value for four treatments was varied from 12.9 to 14.1, the pH values were
recorded as 3.3, 3.06, 3.42 and 3.04 for treatment T1, T2, T3 and T4 respectively.
Acidity and TSS values were in consensus with the required values for RTS
beverages. Mean ascorbic acid content of four samples was 1.3 mg /100 ml. Total
sugar was recorded as T1 10.56%, T2 10.5, T3 10.5 and T4 10.4. Reducing sugars and
non reducing sugars were calculated for T1, T2, T3 and T4 were 2.68%, 2.7%, 2.71%
and 2.7% and 7.88%, 7.80%, 7.79%and 7.7; respectively. The drink scored above 7.0
for overall acceptability on a nine point hedonic scale rating and showed the positive
response of the consumer. The initial value of total viable count of L. acidophilus
were 15.8 X107, 20X 107 and 22.9 X 107 cfu / ml for T2, T3 and T4.
Titratable acidity and pH values depicted significant decline with increase in
storage duration and were recorded as 0.39 and 3.10 respectively on 45th day. A
gradual and significant decline recorded in all sensory attributes and mean overall
acceptability was reduced to 6.07 ± 0.99. At the end of storage period total viable
count of samples were 10 X 107, 12 X 107 and 12.5 X 107 cfu / ml. Microbial analysis
showed absence of Coliform throughout the storage period and yeast and moulds were
not found upto 30th day of storage. Although all treatments had sustained the storage
period very well yet, highest overall acceptability score was obtained by T1 and T3.
Hence, it is concluded that T1 and T3 were best among all four treatments.
The study therefore suggests that there is great potential to exploit value
addition aspect of underutilized ber fruit as a probiotic carbonated drink which will
serve as a relishing functional drink free from any synthetic preservative. It will
enhance the health status of consumers, serve as a recreational drink and also decode
the issue of extremely limited shelf life of ber fruit.
Dr. Nikita Wadhawan Zahara Ali Shams
Description
DEVELOPMENT, QUALITY EVALUATION, PROBIOTIC CARBONATED RTS BEVERAGE FROM BER FRUIT
Keywords
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Citation
Shams, Z.A. and Wadhawan, N.