Development and quality of apple -whey based herbal functional ready-to-serve beverage
Article Main
Abstract
Apple is one of the widely consumed fruits which constitute an important part of the human diet as a source of sugars and dietary fibres. But, it is poor in proteins and some minerals like calcium. On the other hand, whey- a by-product of dairy industry is an excellent source of proteins and calcium. Therefore, in the present study, apple-whey based functional ready-to-serve (RTS) beverage was developed by blending apple juice with whey and jaljeera extract and was evaluated for quality under ambient and refrigerated conditions during storage. The incorporation of whey had increased the calcium content from 3.96 to 15.64 mg/100 mL and total proteins from 0.07 to 0.29 % in the developed beverage. Further addition of jaljeera extract not only enhanced the sensory quality of the beverage, but also improved the ascorbic acid content (10.57 mg/100g) total phenols (37.86 mg/100g) and antioxidant activity (40.34 %). The developed product was stored safely for a period of sixty days under refrigerated storage conditions with minimum changes in chemical and sensory attributes.
Article Details
Article Details
Keywords
Apple, Calcium, Functional beverages, RTS, Whey
References
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Aneja, K.R. (2003). Experiments in Microbiology, Plant Pathology and Biotechnology, 4th ed., New Age International Pub Ltd, New Delhi, 607p.
Aruna, K., Vimla, V., Giridhar, N. and Raio, D.G. (1997). Studies on preparation and storage of nectar prepared from papaya. Beverage and Food World, 24, 29-32.
Barwal, V.S. and Sharma, R. (2001). Standardization of recipe for the development of plum appetizer. Journal of Food Science and Technology, 38, 248-250.
Betoret, E., Sentandreu, E., Betoret, N., Codoner-Franch, P., Valls-Belles, V. and Fito, P. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science and Emerging Technologies, 16, 298-304. https://doi.org/10.1016/j.ifset.2012.07.003
Bhat, F.M. and Singh, R. (2014). Preparation, quality evaluation and shelf life studies of whey-guava beverage. World Journal of Agriculture Science, 10, 141-145.https://doi.org/10.5829/idosi.wjas.2014.10.3. 1811
Bhat, M.M., Thakur, N.S. and Sharma, R. (2013). Standardization of recipe for the preparation of dried wild pomegranate (Anardana)-long gourd appetizer. Journal of Hill Agriculture, 4, 16-21.
BIS. (1977). Determination of Fat by Gerbars Method-Milk Products. In Bureau of Indian Standards. New Delhi pp 5.
Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technology, 28, 25-30.
Bray, H.G. and Thorpe, W.V. (1954). Analysis of phenolic compounds of interest in metabolism. Methods of Biochemical Analysis, 52, 1-27. https://doi.org/10.1002/9780470110171.ch2
Goyal, N. and Gandhi, D.N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink. World Journal of Dairy and Food Sciences, 4, 70-72.
Hamid, Thakur, N.S., Kumar, P. and Thakur, A. (2017). Studies on preparation and preservation of Ready-To-Serve (RTS) beverage from underutilized mulberry (Morus alba L.) fruits and its quality evaluation during storage. International Journal of Current Microbiology and Applied Sciences, 6, 1067-1079. https://doi.org/10.20546/ijcmas.2017.609.128
Hyson, D.A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2, 408-420. https://doi.org/10.3945/an.111.000513
Ismail, A.E., Abdelgader, M.O. and Azhari, A.A. (2011). Microbial and chemical evaluation of whey-based mango beverage. Advance Journal of Food Science and Technology, 3, 250-253.
Jackson, M.L. (1973). Soil Chemical Analysis. New Delhi: Prentice Hall of India Pvt. Ltd. pp 143.
Kapoor and Ranote, P.S. (2015). Antioxidant potentials and quality of blended pear-jamun (Syzygium cumini L.) juice. International Research Journal of Biological Sciences, 4, 30-37.
Kaur, C. and Kapoor, H.C. (2001). Antioxidants in fruits and vegetables the millennium’s health. International Journal of Food Science and Technology, 36, 703-725.https://doi.org/10.1111/j.1365-2621.2001.005 13.x
Kausar, H., Saeed, S., Ahmad, M.M. and Salam, A. (2012). Studies on the development and storage stability of cucumber-melon functional drink. Journal of Agriculture Research, 50, 239-248. https://doi.org/10.13140/RG.2.2.35674.18886
Kumar, S. and Manimegalai, G. (2005). Studies on storage stability of whey based papaya juice blended RTS beverage. Journal of Food Science and Technology, 42, 185-188.
Leahu, A., Damian, C., Oroian, M. and Ropciuc, S. (2013). Physico-chemical parameters of fruit juices- evaluation during storage. Lucrari Stiintifice-Seria Zootehnie, 59, 213-217.
Lee, C.Y. (2012). Common nutrients and nutraceuticals quality of apple. New York Fruit Quarterly, 20:1-7
Mahony, M.O. (1985). Sensory Evaluation of Food: Statistical Methods and Procedures. New York: Marcel Dekker. pp. 168-169.
Mohammed, A.G., Hayam, M., Abbas, Abeer, F. and Zayan. (2014). Physico-chemical and microbiological properties of papaya functional beverage based on sweet cheese whey. Life Sciences Journal, 11, 257-263.
Pimentel, T., Curz, A. and Deliza, R. (2016). Sensory evaluation: sensory rating and scoring methods. In: The Encyclopedia of Food and Health. Caballero B, Finglas P, and Toldra F, eds. Oxford: Academic Press. pp. 744-749.
Ranganna, S. (2009). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New Delhi: Tata McGraw Hill, pub. Co. Ltd. pp. 1112.
Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. (2012). Studies on development and storage of whey based RTS beverages from mango cv. Kaser. Journal of Food Processing and Technology, 3, 148-150.
Seth, M., and Hirdyani, H. (2016). Development and sensory analysis of a buttermilk based fermented drink using barley and fructo-oligosaccharide as functional ingredients. International Journal of Home Science, 2, 235-239.
Sharma, R. and Tandon, D. (2015). Development and evaluation of antioxidant rich low calorie functional bitter gourd (Momordica charantia L) spiced squash. International Journal of Farm Sciences, 5, 68-77.
Sharma, R. and Thakur, A. (2017). Effect of blending on sensory quality, functional properties and storage stability of bitter gourd-aonla blended squash. Journal of Hill Agriculture, 8, 234-239. https://doi.org/10.5958/2230-7338.2017.00044.1
Sharma, R., Joshi, V.K. and Abrol, G.S. (2012). Fermented fruit and vegetable products as functional foods- An overview. Indian Food Packer, 66, 45-53.
Sharma, R., Sharma, R. and Thakur, A. (2018). Development and evaluation of Vitamin C enriched low calorie Aloe vera-aonla blended functional squash using stevioside. Indian Journal of Horticulture, 75, 289-294. https://doi.org/10.5958/0974-0112.2018.00049.X
Sharma, R., Tandon, D., Joshi, V.K. and Attri, S. (2015). Development and evaluation of different beverages from Aloe vera (L.) burm.f. for their nutritional, functional and sensory qualities. Indian Journal of Natural Products and Resources, 6, 278-282.
Sirohi, D., Patel, S., Choudhary, P.L. and Sahu, C. (2005). Studies on preparation and storage of whey-based mango herbal pudina (M. arvensis) beverage. Journal of Food Science and Technology, 42, 157-161.
Thakur, A., Thakur, N.S. and Kumar, P. (2017). Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality. Journal of Applied and Natural Science, 9, 2137-2142. https://doi.org/10.31018/jans.v9i4.1500
Thakur, N.S., Thakur, N., Hamid, Kumar, P. and Thakur, A. (2018). Formulation and optimization of vitamin C rich ready-to-serve juice based beverage from wild aonla fruits and its quality evaluation during storage. Journal of Pharmacognosy and Phytochemistry, 7, 1796-1802.
Thompkinson, D.K. and Sabikhi, L. (2006) Laboratory Manual of Market Milk. Karnal: Dairy Technology Division, National Dairy Research Institute. pp 77.
Wargovich, M.J. (2000). Anticancer properties of fruits and vegetables. Horticulture Science, 35, 573-575. https://doi.org/10.21273/HORTSCI.35.4.573
Wilson, E.L. and Burns, D.J.W. (1983). Kiwi juice processing using heat treatment techniques and ultra-filtration. Journal of Food Science, 48:1101-1105.
Yadav, R.B., Yadav, B.S. and Kalia, N. (2010). Development and storage studies on whey-based banana herbal (Mentha arvensis) beverage. American Journal of Food Technology, 5, 121-129. https://doi.org/10.3923/ajft.2010.121.129
Aneja, K.R. (2003). Experiments in Microbiology, Plant Pathology and Biotechnology, 4th ed., New Age International Pub Ltd, New Delhi, 607p.
Aruna, K., Vimla, V., Giridhar, N. and Raio, D.G. (1997). Studies on preparation and storage of nectar prepared from papaya. Beverage and Food World, 24, 29-32.
Barwal, V.S. and Sharma, R. (2001). Standardization of recipe for the development of plum appetizer. Journal of Food Science and Technology, 38, 248-250.
Betoret, E., Sentandreu, E., Betoret, N., Codoner-Franch, P., Valls-Belles, V. and Fito, P. (2012). Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science and Emerging Technologies, 16, 298-304. https://doi.org/10.1016/j.ifset.2012.07.003
Bhat, F.M. and Singh, R. (2014). Preparation, quality evaluation and shelf life studies of whey-guava beverage. World Journal of Agriculture Science, 10, 141-145.https://doi.org/10.5829/idosi.wjas.2014.10.3. 1811
Bhat, M.M., Thakur, N.S. and Sharma, R. (2013). Standardization of recipe for the preparation of dried wild pomegranate (Anardana)-long gourd appetizer. Journal of Hill Agriculture, 4, 16-21.
BIS. (1977). Determination of Fat by Gerbars Method-Milk Products. In Bureau of Indian Standards. New Delhi pp 5.
Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technology, 28, 25-30.
Bray, H.G. and Thorpe, W.V. (1954). Analysis of phenolic compounds of interest in metabolism. Methods of Biochemical Analysis, 52, 1-27. https://doi.org/10.1002/9780470110171.ch2
Goyal, N. and Gandhi, D.N. (2009). Comparative analysis of Indian paneer and cheese whey for electrolyte whey drink. World Journal of Dairy and Food Sciences, 4, 70-72.
Hamid, Thakur, N.S., Kumar, P. and Thakur, A. (2017). Studies on preparation and preservation of Ready-To-Serve (RTS) beverage from underutilized mulberry (Morus alba L.) fruits and its quality evaluation during storage. International Journal of Current Microbiology and Applied Sciences, 6, 1067-1079. https://doi.org/10.20546/ijcmas.2017.609.128
Hyson, D.A. (2011). A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition, 2, 408-420. https://doi.org/10.3945/an.111.000513
Ismail, A.E., Abdelgader, M.O. and Azhari, A.A. (2011). Microbial and chemical evaluation of whey-based mango beverage. Advance Journal of Food Science and Technology, 3, 250-253.
Jackson, M.L. (1973). Soil Chemical Analysis. New Delhi: Prentice Hall of India Pvt. Ltd. pp 143.
Kapoor and Ranote, P.S. (2015). Antioxidant potentials and quality of blended pear-jamun (Syzygium cumini L.) juice. International Research Journal of Biological Sciences, 4, 30-37.
Kaur, C. and Kapoor, H.C. (2001). Antioxidants in fruits and vegetables the millennium’s health. International Journal of Food Science and Technology, 36, 703-725.https://doi.org/10.1111/j.1365-2621.2001.005 13.x
Kausar, H., Saeed, S., Ahmad, M.M. and Salam, A. (2012). Studies on the development and storage stability of cucumber-melon functional drink. Journal of Agriculture Research, 50, 239-248. https://doi.org/10.13140/RG.2.2.35674.18886
Kumar, S. and Manimegalai, G. (2005). Studies on storage stability of whey based papaya juice blended RTS beverage. Journal of Food Science and Technology, 42, 185-188.
Leahu, A., Damian, C., Oroian, M. and Ropciuc, S. (2013). Physico-chemical parameters of fruit juices- evaluation during storage. Lucrari Stiintifice-Seria Zootehnie, 59, 213-217.
Lee, C.Y. (2012). Common nutrients and nutraceuticals quality of apple. New York Fruit Quarterly, 20:1-7
Mahony, M.O. (1985). Sensory Evaluation of Food: Statistical Methods and Procedures. New York: Marcel Dekker. pp. 168-169.
Mohammed, A.G., Hayam, M., Abbas, Abeer, F. and Zayan. (2014). Physico-chemical and microbiological properties of papaya functional beverage based on sweet cheese whey. Life Sciences Journal, 11, 257-263.
Pimentel, T., Curz, A. and Deliza, R. (2016). Sensory evaluation: sensory rating and scoring methods. In: The Encyclopedia of Food and Health. Caballero B, Finglas P, and Toldra F, eds. Oxford: Academic Press. pp. 744-749.
Ranganna, S. (2009). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New Delhi: Tata McGraw Hill, pub. Co. Ltd. pp. 1112.
Sakhale, B.K., Pawar, V.N. and Ranveer, R.C. (2012). Studies on development and storage of whey based RTS beverages from mango cv. Kaser. Journal of Food Processing and Technology, 3, 148-150.
Seth, M., and Hirdyani, H. (2016). Development and sensory analysis of a buttermilk based fermented drink using barley and fructo-oligosaccharide as functional ingredients. International Journal of Home Science, 2, 235-239.
Sharma, R. and Tandon, D. (2015). Development and evaluation of antioxidant rich low calorie functional bitter gourd (Momordica charantia L) spiced squash. International Journal of Farm Sciences, 5, 68-77.
Sharma, R. and Thakur, A. (2017). Effect of blending on sensory quality, functional properties and storage stability of bitter gourd-aonla blended squash. Journal of Hill Agriculture, 8, 234-239. https://doi.org/10.5958/2230-7338.2017.00044.1
Sharma, R., Joshi, V.K. and Abrol, G.S. (2012). Fermented fruit and vegetable products as functional foods- An overview. Indian Food Packer, 66, 45-53.
Sharma, R., Sharma, R. and Thakur, A. (2018). Development and evaluation of Vitamin C enriched low calorie Aloe vera-aonla blended functional squash using stevioside. Indian Journal of Horticulture, 75, 289-294. https://doi.org/10.5958/0974-0112.2018.00049.X
Sharma, R., Tandon, D., Joshi, V.K. and Attri, S. (2015). Development and evaluation of different beverages from Aloe vera (L.) burm.f. for their nutritional, functional and sensory qualities. Indian Journal of Natural Products and Resources, 6, 278-282.
Sirohi, D., Patel, S., Choudhary, P.L. and Sahu, C. (2005). Studies on preparation and storage of whey-based mango herbal pudina (M. arvensis) beverage. Journal of Food Science and Technology, 42, 157-161.
Thakur, A., Thakur, N.S. and Kumar, P. (2017). Preparation of Myrica nagi (Box myrtle) drink and effect of storage temperature on its quality. Journal of Applied and Natural Science, 9, 2137-2142. https://doi.org/10.31018/jans.v9i4.1500
Thakur, N.S., Thakur, N., Hamid, Kumar, P. and Thakur, A. (2018). Formulation and optimization of vitamin C rich ready-to-serve juice based beverage from wild aonla fruits and its quality evaluation during storage. Journal of Pharmacognosy and Phytochemistry, 7, 1796-1802.
Thompkinson, D.K. and Sabikhi, L. (2006) Laboratory Manual of Market Milk. Karnal: Dairy Technology Division, National Dairy Research Institute. pp 77.
Wargovich, M.J. (2000). Anticancer properties of fruits and vegetables. Horticulture Science, 35, 573-575. https://doi.org/10.21273/HORTSCI.35.4.573
Wilson, E.L. and Burns, D.J.W. (1983). Kiwi juice processing using heat treatment techniques and ultra-filtration. Journal of Food Science, 48:1101-1105.
Yadav, R.B., Yadav, B.S. and Kalia, N. (2010). Development and storage studies on whey-based banana herbal (Mentha arvensis) beverage. American Journal of Food Technology, 5, 121-129. https://doi.org/10.3923/ajft.2010.121.129
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Development and quality of apple -whey based herbal functional ready-to-serve beverage. (2019). Journal of Applied and Natural Science, 11(2), 291-298. https://doi.org/10.31018/jans.v11i2.2047
