Journal of Food Processing & Technology

Abstract

Efficacy Development and Physio Chemical Analysis of Pineapple Based Herbal RTS Beverage

Kancharla Swetha*

The medicinal herb basil (Ocimum basilicum), also known as tulasi, is well-known for its therapeutic properties. Individual extracts of pineapple fruit, basil leaves, and ginger, as well as sugar syrup, were prepared and mixed with the rations listed below. A physicochemical analysis as well as a sensory evaluation was performed. The final formulation was chosen based on sensory evaluation, with a rating of 7 overall acceptability. Basil extract, ginger, and sugar syrup were optimised and blended to create an RTS beverage that was pasteurised at 90 °C for 25 seconds, cooled, and stored at 5 °C for 20 days. A physicochemical and sensory analysis was carried out. There were minor changes in pH, total soluble solids, acidity, vitamin C, and antioxidant content. TSS increased during storage and was reported to have increased by 2.5° brix. The addition of basil extract and ginger to know juice significantly increased its antioxidant and vitamin C content. As storage time passed, vitamin C, pH, and as a result, acidity decreased. The ascorbic acid content of all RTS (Ready to Serve) beverages was reported to have decreased by 10-14 mg/100 gm. During storage, the antioxidant potential gradually decreased from 54.2 in 10 % RTS to 60.1 in 25% RTS. The mean overall acceptability scores of more than 8 for beverage samples containing up to 20 % basil extract incorporation indicated the commercial potential for producing good and nutritious RTS beverages that will also be beneficial in terms of antioxidant and nutraceutical to the consumer's potential Heat pasteurization (90 °C for 25 seconds) and basil and ginger extract were found to be more effective at inactivating microbial flora. The shelf life of the RTS, on the other hand, was established within 10 days, after which the acceptability decreased. It is recommended that children, adolescents, and the elderly use the product within 10 days.

Published Date: 2020-10-05; Received Date: 2020-09-04