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Beverages 2018, 4(2), 42; https://doi.org/10.3390/beverages4020042

Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.)

Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India
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Received: 9 April 2018 / Revised: 21 May 2018 / Accepted: 30 May 2018 / Published: 5 June 2018
(This article belongs to the Special Issue Functional Beverages, from Idea to Functionality)
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Abstract

This study aimed to develop a process for the development of ready to serve (RTS) beverages from enzyme liquefied (pectinase) Cape gooseberry juice with additives and preservatives. Storage stability of the RTS beverage at both refrigerated temperature (LT: 4 ± 1 °C) and room temperature (RT: 27 ± 2 °C) were evaluated for 90 days for microbial, sensorial and physicochemical quality parameters. The stability of RTS beverage stored at LT (4 ± 1 °C) was excellent with a retention of the primary quality attributes ascorbic acid (15.44 mg/100 mL), total phenolic content (15.50 mg GAE/100 mL), total carotene (1.07 mg/100 mL), β-carotene (0.78 mg/100 mL), high viscosity (30.29 cp), and with high sensory scores of the product (8.3) up to 90 days as compared to the overall acceptability (6.5) of RT stored RTS for 60 days. Additionally, both the LT and RT stored RTS beverages had microbial counts within the permissible limits. Therefore, both beverages were safe to consume at the end of storage duration. In conclusion, the RTS beverage developed from Cape gooseberry could be served as functional health drink alternative to synthetic soft drinks due to its unique features (high nutritive values, high organoleptic values and high stability) of the product. View Full-Text
Keywords: cape gooseberry juice; RTS beverage; ascorbic acid; β-carotene; sensory profile; microbiological profile; storage conditions cape gooseberry juice; RTS beverage; ascorbic acid; β-carotene; sensory profile; microbiological profile; storage conditions
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Hemalatha, R.; Kumar, A.; Prakash, O.; Supriya, A.; Chauhan, A.S.; Kudachikar, V.B. Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.). Beverages 2018, 4, 42.

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