标题：FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH ( Borrasus flabellifer L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES
摘要：Although palmyrah fruits are seasonal they have excellent chemical and physical properties for the development of food
and beverages. Though there is a demand for palmyrah ready to serve the beverage, existing commercial products are
failed due to their poor quality. Hence this study was conducted to improve the quality of palmyrah ready to serve
beverage by reformulation and modification of process. Pectin and citric acid were selected as stabilizer and acidulant
through ranking test with 11 semi-trained panelists. Using general full factorial design, 18 treatments were carried out
to optimize the levels of fruit (5 -12%), sugar (10-15 %) and pH (3.5-4.0) in the final formula. The final formulation was
evaluated through 31 sensory panelists using 9 points hedonic scale. The formulated beverage contained 12 % fruit
pulp, 12.5 % sugar and pH of 4.0. The level of pectin was adjusted to 0.66 % and the fruit pulp was subjected to
homogenization (30000 rpm for 5 min). Chemical and nutrient analysis of the reformulated product revealed that the
product was significantly better than the existing product in nutrients. It contained 0.14 % crude protein, 0.78 % crude
fat, 0.41 % crude fibre, 0.17 % ash and 11.97 % total sugar. Total antioxidant capacity, total phenolic content, and
inhibition of DPPH radical scavenging activity of prepared product were 4044.00 Ascorbic acid equivalent (AAE)
mg/L, 137.57 gallic acid equivalent (GAE) mg/L and 12.43 % respectively. The developed product did not show any
growth of yeast and mold and bacterial count during 10 weeks time. Hence the developed palmyrah fruit ready to serve
drink showed better quality in the analyzed properties compared with commercially available products.
关键词：palmyrah; antioxidant; homogenization; preserved pulp; ready to serve drink
