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Designing a Functional Beverage Blend for Optimal Antioxidant Activity and its Storage Stability

Designing a Functional Beverage Blend for Optimal Antioxidant Activity and its Storage Stability

Hamza Tariq1, Imran Hayat1, Saima Rafiq1*, Aqsa Qayyum2 and Sohrab Qayyum1 

 

1Department of Food Sciecne and Technology, Univrsity of the Poonch Rawalakot-12350, Azad Kashmir, Pakistan; 2Food Science Research Institute, National Agricultural Research Centre, Islamabad-44000, Pakistan.

saimaft2009@gmail.com; aqsachatha@gmail.com

ABSTRACT

The present study was designed to formulate a new antioxidant rich ready-to-serve (RTS) beverage by the combination of different ratios of apple and autumn olive juice (T1= Apple 100% + Autumn olive 0%, T2 = Apple 80% + Autumn olive 20%, T3= Apple 60% + Autumn olive 40%, T4 = Apple 40% + Autumn olive 60%, T5 = Apple 20% + Autumn olive 80%, T6 = Apple 0% + Autumn olive 100%) and to study its physico-chemical profile (pH, acidity, total soluble solids (TSS), reducing sugars, non-reducing sugars, total sugars, vitamin C), antioxidant activity, total phenolics, and sensory evaluation (color, flavor, taste, overall acceptability) during storage (90 days) at ambient temperature for consumer acceptability. An increase in titratable acidity, vitamin C, total phenolics and antioxidant activity was observed with increasing the concentration of autumn olive in the beverage blends while a decreasing trend was observed for pH, reducing sugars, non-reducing sugars and total sugars. Organoleptic parameters such as color, flavor, taste and overall acceptability significantly (p < 0.05) influenced. The TSS, acidity, reducing sugars and total sugars content increased whereas pH, ascorbic acid, antioxidant activity, total phenolics and non-reducing sugar content decreased during storage of 90 days. Overall, the blended drink having 40% apple and 60% autumn olive juice RTS was highly acceptable. 

 

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Pakistan Journal of Agricultural Research

September

Vol. 33, Iss. 3, Pages 422-691

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