International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 2253-2259

Development and Sensory Evaluation of Beverages having High Antioxidant Activity
Gopika Puri*, Balwinder Sadana and Neerja Singla
Department of Food and Nutrition, College of Home Science, PAU, Ludhiana, Punjab, India
*Corresponding author

Citrus fruits and juices are valuable part of healthy and nutritious diet. Beverages from fruits are low cost and are very refreshing. Fruit beverage gives all the plant nutrients e.g. phenols, important vitamins, minerals and fiber. Low cost beverages with high nutritional values can be made from fruits which plays a significant role in human diet. Four beverages namely- amla beverage, grapefruit beverage, kinnow beverage and orange beverage were prepared and were subjected to sensory evaluation. Grapefruit due to its bitter taste is not palatable for direct consumption, same with amla fruit due to its astringency it is not consumed, hence processing is required. The fruit beverages were chemically analyzed and suitable formulation was made. The nutritional analysis revealed that the beverages are rich in vitamins and antioxidant content. Orange beverage got the highest moisture content i.e. 97.0 ±1.0 /100 ml, whereas grapefruit beverage had the highest content of crude protein 0.8 ± 0.05/100 ml and amla beverage got the highest vitamin C content 780.2 mg ± 1.3/100 ml than grapefruit, kinnow and orange beverage. The study evaluated the appearance, colour, texture, flavour, overall acceptability of fresh fruit beverages. The prepared beverages were sensory evaluated by a panel of judges using 9 point hedonic scale.

Keywords: Antioxidants, Astringency, Beverages, Citrus fruits, Phenols.

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How to cite this article:

Gopika Puri, Balwinder Sadana and Neerja Singla. 2017. Development and Sensory Evaluation of Beverages having High Antioxidant Activity.Int.J.Curr.Microbiol.App.Sci. 6(11): 2253-2259. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.