DEVELOPMENT OF NUTRI-ENRICHED POMEGRANATE BEVERAGES
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Date
2015-07
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University of Horticultural Sciences, Bagalkot
Abstract
The experiment on “Development of nutri-enriched pomegranate beverages” was
conducted in the Department of Post Harvest Technology, College of Horticulture,
Bagalkot, Karnataka during 2014-15. In the present experiment, pomegranate juice (PJ)
was enriched with drumstick leaf extract (DLE), ginger juice (GJ) and soymilk (SM)
blended for preparation of RTS and squash.
In RTS, overall average maximum sensory score (7.17) was found in T2 (90% PJ
+ 10%DLE). The most acceptable top six samples from sensory evaluation were taken for
storage studies (4 MAS) under refrigerated condition. At the end of storage, significant
differences were observed with respect to physico-chemical parameters. Total sugar
(9.59%), reducing sugar (2.09%) and sugar to acid ratio (33.30) was maximum in the
treatment T1 (100%PJ), whereas the highest non reducing sugar content (7.63%), phenol
content (251.79 mg GAE/100 ml), ascorbic acid content (18.36 mg/100 ml), b-carotene
(1194.00 mg/100 ml), calcium (102.07 mg/100 ml), magnesium (10.47 mg/100 ml) and
iron (0.614 mg/100 ml) were recorded in T3 (80%PJ + 20%DLE). Mean scores of TSS,
pH, titrable acidity, tannin and antioxidant activity were found highest in T11 (89.50%PJ
+ 10%DLE + 0.5%GJ:16.04ºbrix :3.19; 0.32%; 100.87 mg/100 ml and 58.53%
respectively)..The results of organoleptic evaluation clearly indicated that the treatment
T1 recorded the highest score 7.57 and it was on par with T2 (7.38).
In squash, The highest score (7.84) for overall acceptability through sensory
evaluation was observed in treatment T13 (68.50%PJ + 30%DLE + 1.5%GJ). The most
acceptable top six samples from sensory evaluation were taken for storage studies
(4MAS) under refrigerated condition. The highest total sugar, reducing sugar, non
reducing sugar and sugar to acid ratio were recorded in T1 (31.05; 3.97%; 27.07%; 3.55,
respectively). The highest scores for pH (3.27) was observed in T1, titrable acidity
(8.90%) and ascorbic acid (58.44 mg/100 ml) in treatment T12 (79.50% PJ + 20% DLE +
1% GJ).b-carotene (3080.67 mg/100 ml), tannin (376.36 mg/ 100 ml), total phenol
(669.64 mg GAE/100 ml), antioxidant activity (71.13%), calcium (212.60 mg/100 ml),
iron (1.77 mg/100 ml) and zinc (0.298 mg/100 ml) and TSS (46.91ºbrix) contents were
recorded in treatment T13. The results of organoleptic evaluation clearly indicated that the
treatment T8 recorded the highest score of 7.76.
In total, 90% PJ + 10% DLE (T2) RTS and 68.50%PJ + 30% DLE + 1.5% GJ
(T13) squash had the highest nutrient content with acceptable sensory quality.