Abstract:
Peaches belong to Rosacea family and due to its tangy taste and nutraceutical benefits it is widely consumed across the world. Food industries preserve it as pulp to produce liquid products. Whereas its powder drink in market are synthetic, with no added pulp powder. The aim of this study is to develop a natural peach drink powder with no artificial color and flavor and to examine the rice husk ash (RHA) as an anticaking agent in conjunction with tricalcium phosphate during 50 days of storage. Freeze dried peach powder was used in this study. Different concentration of natural drink peach powder NDPP was prepared (10% PP+2% RHA, 10% PP+4% RHA, 20% PP+2% RHA, 20% PP+ 4% RHA, 30% PP+2% RHA and 30% PP+ 4% RHA) with three different controls without rice husk ash (10% PP+control, 20% PP+control and 30% PP+control). Rice husk ash (RHA) was analyzed for moisture content, total ash content, water soluble ash, acid-insoluble ash and silica determination while natural peach drink powder (NPDP) was analyzed for moisture content, total soluble solids, pH, titratable acidity, sugar/acid ratio, ascorbic acid, powder flowability, total phenolic compounds and DPPH radical scavenging assay. The data was analyzed by applying standard deviation and two-way (ANOVA) using least significance difference at p<0.05 and principal component analysis (PCA) was done by using SIMCA-P+ software. On the base of organoleptic and sensory evaluation the results of sample T1 (10% PP+control) and T8 (30% PP+2% RHA) were found best.
Page(s):
85-85
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022