Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

Sukhvinder Singh Purewal; Rishav Kamboj; Kawaljit Singh Sandhu; Pinderpal Kaur; Kartik Sharma; Maninder Kaur; Raj Kumar Salar; Sneh Punia; Anil Kumar Siroha

Applied Food Research (Jun 2022)

Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages

Sukhvinder Singh Purewal,
Rishav Kamboj,
Kawaljit Singh Sandhu,
Pinderpal Kaur,
Kartik Sharma,
Maninder Kaur,
Raj Kumar Salar,
Sneh Punia,
Anil Kumar Siroha

Affiliations

Sukhvinder Singh Purewal: Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India; Corresponding authors.
Rishav Kamboj: Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
Kawaljit Singh Sandhu: Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India; Corresponding authors.
Pinderpal Kaur: Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
Kartik Sharma: Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
Maninder Kaur: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
Raj Kumar Salar: Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, India
Sneh Punia: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
Anil Kumar Siroha: Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India

Journal volume & issue: Vol. 2, no. 1
p. 100057

Abstract

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The experimental work on ready to serve Kinnow-Amla beverage was conducted to check the effect of storage duration on sensorial, physicochemical and antioxidant properties. Experimental work during the present study aimed to prepare Kinnow-Amla based blended ready to serve beverages. Kinnow and Amla juice was blended in different proportion to prepare five different samples or ready to serve beverage. Beverage samples were studied in terms of their pH, total soluble solids, antioxidant properties, titratable acidity, and sensorial parameters. Samples were stored for a period of 90 days and the effect of storage duration on different parameters were studied. The output from experimental work revealed compositional changes in Kinnow-Amla based ready to serve beverages. Decrease in pH, total phenolic content and increase in total soluble solids was observed during the storage period (90 days). Sensorial score revealed that, Kinnow-Amla RTS remains acceptable only up to 60 Days, thereafter a decrease in quality attributes has been observed. Kinnow-Amla based ready to serve beverage could be used as health benefiting antioxidant rich drink.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

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