Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (<Emphasis Type="Italic">Emblica officinalis</Emphasis> Gaertn.) Juice |
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| Authors: | Email author" target="_blank">SHASHI?KUMAR?JAINEmail author DS?KHURDIYA |
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| Institution: | (1) Department of Horticulture, Narain College, Shikohabad, 205135, Uttar Pradesh, India;(2) Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi, 110012, India |
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| Abstract: | Physiconutritional qualities of fruits viz. apple, lime, pome- granate, Perlette grape, and Pusa Navrang grape were analyzed and compared with those of Indian gooseberry (Emblica officinalis Gaertn.). Indian gooseberry juice contained the highest vitamin C (478.56 mg/100 ml). Hence, when gooseberry juice was blended with other fruits juice for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best. |
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| Keywords: | Emblica officinalis juice physiconutritional RTS beverages sensory quality vitamin C |
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