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Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics

Renuka, B. and Kulkarni, S. G. and Vijayanand, P. and Prapulla, S. G. (2009) Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics. LWT - Food Science and Technology, 42 (5). pp. 1031-1033. ISSN 0023-6438

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Abstract

Fortification of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligosaccharides (FOSs), a low calorie prebiotic has been discussed. Results indicated that sucrose which is usually used as a sweetener in fruit juice beverages can be partially substituted with FOS without significantly affecting the overall quality. The fruit juice beverages were evaluated for physicochemical and sensory changes during 6 months storage period at ambient (252C) and refrigeration temperature (4C). The pH, total soluble solids, titratable acidity, and colour did not change significantly (P>=0.05) during storage. The initial FOS content of pineapple, mango and orange juice beverages was 3.79, 3.45, and 3.62g/100mL. The FOS content of the fruit juice beverages stored at refrigeration temperature was 2.00-2.39g/100mL after 6 months of storage and 2.69-3.32, 1.65-2.08 and 0.38-0.58g/100mL at the second, fourth and sixth months of storage at ambient temperature respectively. The sensory analysis showed that the beverages were acceptable up to 4 and 6 months storage at ambient and refrigeration temperature respectively.

Item Type: Article
Uncontrolled Keywords: Fructooligosaccharides Fruit juice Fortification Prebiotics Sensory quality
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fermentation Technology and Bioengineering
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 11:12
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9065

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