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Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage

Date: December 9,2021 |Hits: 842 Download PDF How to cite this paper

Om Prakash1, Attar Singh Chauhan1, Ashok Kumar Maurya2, Vithal Balavant Kudachikar1,*

1Department of Fruit and Vegetable Technology, Academy of Scientific and Innovative Research (AcSIR), CSIR-Central Food Technological Research Institute, Mysuru, South-Central Karnataka state, India.

2National Dope Testing Laboratory, New Delhi-110003, India.

*Corresponding author: Vithal Balavant Kudachikar


This study aims to develop and characterize the ready-to-serve beverage formulations from enzyme liquefied Kainth fruit pulp and to assess their stability during storage. Xanthan gum showed the highest acceptability in terms of stability (zeta potential -29.10 mV) and sensory quality attributes, also carried out the effect of high-speed homogenization (20 MPa) on ready to serve beverages prepared with added xanthan gum. Both ready to serve beverage variations (with or without homogenization) showed high antioxidant potential (phenolics, flavonoids, and antioxidant activities) with better retention of vital nutrients (vitamins and minerals), organoleptically acceptable, microbiologically safe during storage, with shelf stability of these products up to four months at RT (29±2°C) and five months at LT (4±2°C) respectively. This study demonstrates that the product formulations from Kainth fruit have 4-6 months of shelf stability with a potential source of high phytonutrients and antioxidant properties that could promote and benefit human health.


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How to cite this paper

Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage

How to cite this paper: Om Prakash, Attar Singh Chauhan, Ashok Kumar Maurya, Vithal Balavant Kudachikar. (2021) Development and Characterisation of Kainth Fruit Beverage Formulations: Nutritional Composition, Analysis, and Stability Study during Storage. International Journal of Food Science and Agriculture5(4), 704-716.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.12.019

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