s.k. dwivedi

8/2/2019 S.K. Dwivedi

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FORMULATION AND EVALUATION OFREADY-TO-SERVE BEVERAGE FROM BLACK

MULBERRY

Shailendra K DwivediAmity International Centre for PostharvestTechnology and Cold Chain Management,

Amity University, Noida, Uttar Pradesh


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An underutilized fruit crop, belonging to the family Moraceae.

Originated on lower slope of Himalayas and is a native of either India orChina.

Used for:

Nutritive foliage which is considered to be sole food for silk worm.

Small, soft, juicy and nutritive fruits with high anthocyanin content andantioxidant properties.

Fruits possess good medicinal properties which can be used for debilitysystems when used with other restorative.

INTRODUCTION


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An overview of mulberry tree Ripe mulberry fruits


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Fruits are very soft and highly perishable with poor storage life and cannot be stored up to 3-4 days even at refrigerated conditions.

So present study was conducted with the objectives:

To utilize the mulberry for the preparation of processed beverages To standardize the most suitable recipe for preparation of Ready-to-

Serve beverages from ripe fruits of mulberry.

OBJECTIVES


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MATERIAL & METHODS

Ripe fruits of mulberry cultivar S-146 were collected from District SilkProject Farm, Gonda (U.P.)

Total Soluble Solids (TSS) content was determined by using ERMA hand

refractometer.

Titratable acidity (as % citric acid) : According to Ranganna (1986).

Non-enzymatic browning (OD) was measured at 440 nm as per theprocedure of Ranganna (1986).

Ascorbic acid content AOAC (1975) method. Total anthocyanins: measured at 535 nm as given by Ranganna (1986)

Antioxidant activity : Using DPPH (2,2- diphenyl picrylhydrazyl) at 515nm (Brand-Williams et al., 1995)

Sensory analysis on 09 points Hedonic scale (Amerine et al., 1965).


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Mulberry Juice

Mulberry juice + syrup + citric acid + water accordingto recipe)

Boiling of RTS

Hot filling in 200 ml glass bottles

Pasteurization at 902oC for 25 min

Flow sheet for preparation of mulberry Ready-to-Serve beverages

Crown Corking

Cooling and labling

Storage


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Detail of treatments used for the standardization of recipe for preparation ofRTS beverage from mulberry

Treatments Juice (%) TSS (0B) Acidity (%)

T1 10 11 0.3

T2 10 11 0.4

T3 10 12 0.3

T4 10 12 0.4

T5 10 13 0.3

T6 10 13 0.4


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EXPERIMENTAL RESULTS


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Physico-Chemical characteristics of mulberry fruits

Parameters MeanSDPhysical PropertiesFruit length (cm) 2.06 0.03Fruit width (cm) 1.12 0.05Fruit weight (g) 1.13 0.01Juice recovery (%) 51.00 1.09Pomace content (%) 44.90 0.32Bio-chemical PropertiesTSS (% ) 9.30 0.19Acidity (% ) 0.70 0.04Ascorbic acid (mg/100 g) 16.00 0.16Moisture (%) 86.50 0.23Minerals (% ) 0.60 0.01Reducing sugars (% ) 6.80 0.04Non-reducing sugars (% ) 2.30 0.06Total sugars (%) 9.20 0.27Total anthocyanins (mg/100 g) 225.4610.97Antioxidant activity (%) 78.562.45


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Ripe mulberry fruits


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Overall acceptability score of different recipes used for the

preparation mulberry RTS

T1: TSS= 11oB, Acidity= 0.30%, T4: TSS= 12oB, Acidity= 0.40%

T2: TSS= 11oB, Acidity= 0.40%, T5: TSS= 13oB, Acidity= 0.30%T3: TSS= 12oB, Acidity= 0.30%, T6: TSS= 13oB, Acidity= 0.40%


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Physico-chemical characteristics of standardized RTS

Parameter Mean value

TSS (oB) 13

Titratable acidity (%) 0.30

Ascorbic acid (mg/100 mL) 2.30

Total anthocyanins (mg/100 mL) 20.43

Antioxidant activity (%) 75.69

Non-enzymatic browning 0.01


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Changes in Total soluble solids, acidity and organoleptic quality ofmulberry Ready-to-Serve beverages during storage period

Storage(month)

Total solublesolids (0B)

Total acidity(per cent)

Browning(OD)

Organoleptic quality(Out of 9)

0 13.00 0.30 0.01 8.60

1

13.00 0.30 0.01 8.40

2 13.00 0.30 0.02 8.20

3 13.10 0.32 0.02 7.60

4 13.10 0.32 0.03 7.40

5 13.30 0.34 0.04 7.00

6 13.30 0.36 0.05 6.80

CD(0.05) 0.333 0.264 NS 0.062


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Effect of storage on ascorbic acid content of mulberry ready-to-serve

beverage

0

0.5

1

1.5

2

2.5

0 1 2 3 4 5 6

2.30 2.20

1.931.78

1.541.33

1.20

Asc

orbicacid

(mg/100

mL)

Storage (months)


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Effect of storage on total anthocyanins of mulberry Ready-To-Servebeverage


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Effect of storage on antioxidant activity of mulberry Ready-To-Servebeverage


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SUMMARY

TSS of the product increased marginally during storage froman initial value of 13.0 to 13.30oB after six months.

Titratable acidity of RTS increased marginally duringstorage.

Total anthocyanins, antioxidant activity, ascorbic acid

content of product decreased significantly.


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CONCLUSION

The information obtained from the results indicatedblack mulberry can successfully be explored for thepreparation of functional beverages with high

refreshing, invigorating, thirst quenching andantioxidant properties with a storability upto atleastsix months.


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THANK YOU

s.k. dwivedi

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