National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was undertaken to assess the effect storage on the quality of functional dairy beverage prepared using milk, sugar and adding 30% mango pulp. The drinks were sterilized and stored at ambient temperature for determining their shelf life. A significant (p < 0.01) loss of ascorbic acid and reducing sugar content of the drinks occurred during storage for 75 days. Changes antioxidant activity and HMF content indicated decreased functionality and deterioration in appearance and flavor scores of the drinks. It was found that sterilized functional beverage was acceptable up to 60 days. Standard plate count, yeast and molds and spore formers were not detected throughout the storage of beverage. Based on consumer demand and the potential health benefits, we believe that new functional beverages will be launched. The keys to design new functional beverages could be: addition of a component to provide health benefits; removal of a component by technological or biotechnological means so that the food provides benefits not otherwise available; replacement of a component by an alternative component with favorable properties; modification of a component by enzymatic, chemical, or technological means to provide a benefit or a combination of any of the above The future of functional beverages depends on the unequivocal demonstration of their efficacy in promoting health. Thus, a joint venture between food producers and researchers is advisable, as a tool to provide scientific evidence of many health claims, as well as a way to find successful strategies to improve the appeal of functional beverages.
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