Development and Storage Behavior of Persimmon-based Flavored Functional Beverage

Preethika Murali, Hamid, Navjot Kaur, Bhavesh Khatri, Komal Sharma, Aditi Karat Thazhathethil and Akansha Saini

Abstract

Persimmon is a rich reservoir of essential nutrients including protein, dietary fiber, minerals, carbohydrates, carotenes, phenolic compounds, and vitamins. This research study was designed with the aim to develop ready-to-serve beverages infused with persimmon and citrus juices and investigating the impact on their physical as well as chemical attributes over a storage period of two months. Various combinations of ingredients were employed, encompassing honey, galgal, ginger juice, mint extract, and spice extract, with total soluble solids (TSS) 10 °Brix and titratable acidity 0.30%. Among all the persimmon ready-to-serve (RTS) beverages prepared using different proportions of ingredients, the blend (T8) incorporating persimmon pulp (10%), galgal juice (7%), ginger juice (3%), mint extract (3%) and spice extract (3%) was particularly preferred by the panelists with a higher overall acceptability score of 7.07 ± 0.44 respectively. Treatment T8 (10% pulp + 3% ginger juice + 3% mint extract + 3% spice extract) recorded to have the higher ascorbic acid (21.60 ± 0.34), total phenols (10.16 ± 0.38), total flavonoids (10.98 ± 0.43) beside higher antioxidant activity 69.35 ± 0.27 percent among all the treatment. It was revealed that treatment T8 using galgal and honey was found to be the best based on sensory evaluation and chemical parameters. Furthermore, the findings strongly indicate that persimmons with honey, galgal, ginger juice, mint extract, and spice extract hold the potential for the preparation of flavored persimmon beverages.

Published on: November 07, 2023
doi: 10.17756/jfcn.2023-s1-049
Citation: Murali P, Hamid, Kaur N, Khatri B, Sharma K, et al. 2023. Development and Storage Behavior of Persimmon-based Flavored Functional Beverage. J Food Chem Nanotechnol 9(S1): S390-S397.

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