Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Deeba S Jairajpuri, Saqib Qadri and Vasudha Sharma
Arabian Gulf University, Bahrain
Hamdard University, India
Posters-Accepted Abstracts: J Nutr Food Sci
Withania somnifera and Solanum nigrum, well known for their nutraceutical potential have been explored as a functional ingredient in a wide array of health foods and drinks. Processing of fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a functional ready to serve (RTS) beverage blend using Withania somnifera (Ashwagandha) and Solanum nigrum (Makoi) separately with orange (Citrus sinensis L.). Orange juice (85%), sucralose (10%), citric acid (0.1%), Withania somnifera and Solanum nigrum (6%), colouring (carmosine E122) (0.05%), flavouring propylene glycol (E1520) (0.05 %) were mixed in given proportion to prepare the blend with TSS of 8.2 �?ºBrix. The product was bottled, pasteurized and stored at room temperature. The quality characteristics and storage stability of orange juice were compared with ashwagandha fortified beverage blend (AFBB) and Makoi fortified beverage blend (MFBB). Periodic analysis were carried out upto 90 days for various physicochemical parameters, nutritional profile, microbial quality, color and sensory acceptibility. Both AFBB and MFBB exhibited more or less comparable quality characterstics both in fresh and in stored samples and both were acceptable till 90 days when stored at room temperature.The results indicate that antioxidant rich Withania somnifera (AFBB antioxidant activity:899�?±22.4 �?¼mol TE/100 gms) and Solanum nigrum (MFBB antioxidant activity: 750�?±21.8 �?¼mol TE/100 gms) could be successfully utilized to develop functional fruit beverage to improve quality of nutrition in todayâ�?�?s lifestyle.
Deeba S Jairajpuri is an Assistant Professor for Biochemistry Department at Arabian Gulf University, Kingdom of Bahrain
Email: deebasj@agu.edu.bh