Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Formulation of Noni (Morinda citrifolia L.) Based Syrup


Affiliations
1 Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), India
2 Department of Food Trade and Business Management, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), India
3 Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
4 Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

   Subscribe/Renew Journal


Morinda citrifolia L., commonly known as Noni, has been used in folk medicine for over 2000 years, its every part i.e. ischolar_mains, stem, bark, leaves, flowers and fruit is utilized in various combinations for herbal remedies (Tabrah and Eveleth, 1966). Recently, the fruit juice is in high demand as food supplement or alternative herbal medicine for different kind of illnesses. The fruits are edible, but don't have a nice taste or smell. Hence, noni juice was blended with some other juices and noni based syrup was prepared. In which aloe vera juice and aonla juice were blended with noni juice to overcome the strong flavour of noni juice and also to improve nutraceutical value of beverage. Aonla juice and aloe vera juice were used as noni juice replacer at different concentrations. Ginger juice was added to improve taste of final product. Accordingly eleven samples (A to K) of noni syrup were formulated. The formulated noni based syrup samples were organoleptically analyzed for quality attributes like colour and appearance, flavour, mouth feel, taste and overall acceptability. The organoleptic evaluation of beverages indicated that sample H having 50 per cent noni juice, 10 per cent aloe vera juice and 40 per cent aonla juice scored highest rank on 9 point hedonic scale. Further, the physico-chemical properties of noni juice, aonla juice, aloe vera juice, ginger juice and sample H of syrup were investigated. The physico-chemical analysis of sample H showed that syrup had total soluble solids 66.60bx, acidity 1.23 per cent, brix:acid ratio 54.14, pH 4.05, ascorbic acid content 75.23mg/100ml, total sugar content 76.33 per cent, reducing sugar content 32.45 per cent and ash content 0.30 per cent. Moreover, the prepared noni based nutraceutical beverages were qualitatively assessed for their shelf- life by storing at refrigerated (5°C) and ambient conditions (35-40°C).

Keywords

Noni, Aloe Vera, Aonla, Ginger, Syrup, Juice, Physico-Chemical Properties.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bhardwaj, R.L. and Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African J. Food Sci., 5(5) : 281 – 286.

  • Bhardwaj, R.L. and Pandey, S. (2011). Juice blends-A way of utilization of under utilized fruits, vegetables and spices: A review. Critic. Rev. Food Sci. & Nutr., 51: 563-570.

  • Deka, B.C. and Sethi, V. (2001). Preparation of mixed fruit juice spiced RTS beverages. Indian Food Packer, 42(3): 58-61.

  • Endrizzi, I., Pirretti, G., Calo, D.G. and Gasperi, F. (2009).A consumer study of fresh juices containing berry fruits.J. Sci. Food & Agric., 89(7): 1227-1235.

  • Ghorai, K. and Sethi, V. (1996). Varietal suitability of amla (Desi and Banarasi) fruits for storage and preservation. Indian Food Packer., 50 (1): 11-18.

  • Joshi, A.A., Chilkawar, P.M. and Jadhav, B.A. (2012). Studies on physico-chemical properties of noni fruit (Morinda citrifolia) and preparation of noni beverages. Internat. J. Food Sci., Nutr. & Dietet., 1(1): 3-8.

  • Mapson, C.W. (1970). Vitamins in fruits. Biochem. Fruit & Prod., 1: 376–387.

  • Mehta, U. and Bajaj, S. (1983). Effect of storage and method of preservation on the physico-chemical characteristics of citrus juices. Indian Food Packer, 37: 42–51.

  • Nagi, H.P.P.S. and Manjrekar, S.P. (1976). Studies on the effect of preparation of cider from North Indian apple II, storage studies. Indian Food Packer, 30: 12–15.

  • Ramachandra, C.T. and Srinivasa, R.P. (2008). Processing of aloe vera leaf gel:a review. American J. Agric. & Biol. Sci., 3(2): 502-510.

  • Rangana, S. (1986).Hand book of analysis and quality control for fruits and vegetable products. IInd Ed.. Tata McGrawHill Publ. Co., NEW DELHI, INDIA.

  • Satwadhar, P.N., Deshpande, H.W., Syed, I.H. and Syed, K.A. (2011). Nutritional composition and identification of some of the bioactive components in Morinda citrifolia juice. Internat. J. Pharm. Sci., 3: 58-59.

  • Srivastava, R.P. and Kumar, Sanjeev (2004). Fruit and vegetable preservation principles and practices, 3: 184-189.

  • Tabrah, F.L. and Eveleth, B.M. (1966). Evalution of the effectiveness of ancient Hawaiian medicine. Hawaii Medicinal. J., 25 : 223-230.

  • The Food Safety And Standards Act, 2006 (2015). Commercial Law Publisher. 6th Ed. 244.

  • Yanine Chan-Blanco, Fabrice Vaillant, Ana Mercedes Perez, Max Reynes, Jean-Marc Brillouet and Pierre Brat (2006). The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties. J. Food Composi. & Anal., 19(6&7): 645-654.


Abstract Views: 244

PDF Views: 0




  • Studies on Formulation of Noni (Morinda citrifolia L.) Based Syrup

Abstract Views: 244  |  PDF Views: 0

Authors

G. D. Ladda
Department of Food Science and Technology, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), India
R. Siddiqui
Department of Food Trade and Business Management, M.I.P College of Food Technology, Aundha, Hingoli (M.S.), India
P. N. Satwadhar
Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
I. H. Hashmi
Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Morinda citrifolia L., commonly known as Noni, has been used in folk medicine for over 2000 years, its every part i.e. ischolar_mains, stem, bark, leaves, flowers and fruit is utilized in various combinations for herbal remedies (Tabrah and Eveleth, 1966). Recently, the fruit juice is in high demand as food supplement or alternative herbal medicine for different kind of illnesses. The fruits are edible, but don't have a nice taste or smell. Hence, noni juice was blended with some other juices and noni based syrup was prepared. In which aloe vera juice and aonla juice were blended with noni juice to overcome the strong flavour of noni juice and also to improve nutraceutical value of beverage. Aonla juice and aloe vera juice were used as noni juice replacer at different concentrations. Ginger juice was added to improve taste of final product. Accordingly eleven samples (A to K) of noni syrup were formulated. The formulated noni based syrup samples were organoleptically analyzed for quality attributes like colour and appearance, flavour, mouth feel, taste and overall acceptability. The organoleptic evaluation of beverages indicated that sample H having 50 per cent noni juice, 10 per cent aloe vera juice and 40 per cent aonla juice scored highest rank on 9 point hedonic scale. Further, the physico-chemical properties of noni juice, aonla juice, aloe vera juice, ginger juice and sample H of syrup were investigated. The physico-chemical analysis of sample H showed that syrup had total soluble solids 66.60bx, acidity 1.23 per cent, brix:acid ratio 54.14, pH 4.05, ascorbic acid content 75.23mg/100ml, total sugar content 76.33 per cent, reducing sugar content 32.45 per cent and ash content 0.30 per cent. Moreover, the prepared noni based nutraceutical beverages were qualitatively assessed for their shelf- life by storing at refrigerated (5°C) and ambient conditions (35-40°C).

Keywords


Noni, Aloe Vera, Aonla, Ginger, Syrup, Juice, Physico-Chemical Properties.

References