Kancharla Swetha

Department of Food Science and Nutrition, Savitribai Phule Pune University, Pune, India

Publications
  • Research Article   
    Efficacy Development and Physio Chemical Analysis of Pineapple Based Herbal RTS Beverage
    Author(s): 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.. View more»

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