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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (422) Last page : (430)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7662

Study of Sensory and Storage Quality of the RTS Juice Enriched with Papaya Leaf Flavonoid

Vignesh D., Tejas Muthal, Chidanand D. V.* and Sunil C. K.
Indian institute of Food Processing Technology (IIFPT),
Ministry of Food Processing Industries (GOI), Thanjavur, Tamil Nadu, India-613005
*Corresponding Author E-mail: chidanand@iifpt.edu.in
Received: 18.07.2019  |  Revised: 22.08.2019   |  Accepted: 27.08.2019  

 ABSTRACT

Fruits and vegetables are known as protective foods as they are rich source of essential vitamins, minerals, fibers and phytochemicals. Therefore, the present study aimed to develop the ready to serve fruit juice product with different formulations of papaya, carrot, mango fruits to increase the nutritional value of final product. The product was added with the papaya leaf flavonoids extracted by using ultrasonication pre-treatment. The effect of addition of the papaya leaf flavonoids was studied and compared on the physicochemical properties and mineral content of the RTS juice. The addition of papaya leaf flavonoids found beneficial for extending the shelf life of RTS juice. The microbial growth was observed in the samples without addition of papaya leaf flavonoids after 30days of storage; while samples with papaya leaf flavonoids did not show any microbial growth even after 45 days of storage. The sample with blending ratio 60:10:30 of papaya:carrot:mango fruits was accepted in the sensory evaluation. The physicochemical properties of the RTS juice like TSS, total sugars, titratable acidity, ascorbic acid and carotene content found decreasing with increase in the storage time. Finally, it was concluded that the addition of the papaya leaf flavonoids helps in the retention of the nutritional values of the final RTS fruit juice.

Keywords: Papaya leaf flavonoids, Ultrasonication, RTS juice, Physicochemical properties, Mineral content, Microbial growth

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Vignesh, D., Muthal, T., Chidanand D.V., & Sunil, C.K. (2019). Study of Sensory and Storage Quality of the RTS Juice Enriched with Papaya Leaf Flavonoid, Ind. J. Pure App. Biosci. 7(4), 422-430. doi: http://dx.doi.org/10.18782/2320-7051.7662