Author(s):
1. Khansa Fiaz:
Institute of Food Science & Nutrition, University of Sargodha, Sargodha, Pakistan
2. Muhammad Nadeem:
Institute of Food Science & Nutrition, University of Sargodha, Sargodha, Pakistan
3. Tahir Mahmood Qureshi:
Department of Food Sciences,CUVAS, Bahawalpur, Pakistan
4. Sadaf Javeria:
Institute of Food Science and Nutrition, Gomal University, DI Khan, Pakistan
Abstract:
We have been awarded by nature with a stunning flora and fauna which had prettified our life. Sapodilla is well-known for its therapeutic and nutritive properties. Sapodilla has a good antioxidant mutagenic and anti-cancer property that directly influences radical-scavenging potential. Sapodilla has short shelf life due to its perishable nature. An attempt was carried out to develop sapodilla RTS beverage using green techniques such a sonication and microwave techniques. Physicochemical attributes like acidity, pH, TSS, pH, antioxidant activity, and sensory attributes of RTD was analyzed during 90 days of storage. The highest ° Brix was found in T0 (12.14±1.19° Brix) and the highest pH was found in T2 and T3 with mean values (3.82±0.06% and 4.28±0.04%) and the lowest pH was observed in T1 with mean value (3.72±0.03%). Total phenolic contents were found the maximum in T3 (370.42±1.88bmg GAE/100mL drink) and the lowest phenolic contents was observed in T0 (334.53±1.66 mg GAE/100mL drink). The highest total flavonoid contents were found in T2(316.67±19.51 µg CE/mL) and the lowest total flavonoid contents was observed in T0(111.48±24.28 µg CE/g). The highest antioxidant capacity was found in T3 (410.68±5.10 µl AAE/ml) and the lowest total antioxidant capacity was observed in T0 (381.85±6.09 µl AAE/ml). The results of sensory evaluation disclosed that maximum score for sensory properties like color, flavor, taste and overall acceptability was achieved by treatment T3 and T4 which revealed that these treatments of sapodilla RTS were declared the best with sonication and microwave treatment.
Page(s):
67-67
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
Keywords:
total phenols
,
Total flavonoids
,
acidity
,
total antioxidants
,
Sapodilla
References:
References are not available for this document.
Citations
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