Informatics Publishing Limited

T. Amaravathi ¹, P. Vennila ², G. Hemalatha ³, P. Parimalam ⁴

Affiliations
1 Department of Family Resource Management, Home Science College and RI, Madurai, IN
2 Department of Post Harvest Technology , Tamil Nadu Agricultural University, Coimbatore, IN
3 Department of Food Science and Nutrition, Home Science College and RI, Madurai, IN
4 Department of Family Resource Management, Home Science College and RI, Madurai, IN

Abstract

There is a great potential for commercialization of spiced RTS beverages as natural health drinks from major and under exploited fruits not only in domestic but also at the export front. The present study portrays the nutrient content of spiced pineapple ready-to-serve beverages during fresh period. The pineapple RTS beverages were processed with extracts of ginger, green chillies, pepper, cardamom and nutmeg. The combined spices extracts such as ginger + pepper, ginger + cardamom and ginger + nutmeg were blended with pineapple juice and prepared the RTS beverages. The spiced pineapple RTS was standardized based on organoleptic evaluation. The nutrient content such as Total Soluble Solids (TSS), pH, acidity, reducing sugar, total sugar, tannin, β-carotene, ascorbic acid and non enzymatic browning were analysed. The sensory evaluation revealed that the all the beverages had good sensory properties except B₂ and B₃ beverages

Keywords

Spiced Pineapple Ready-to-serve Beverages-nutrient Content-sensory Evaluation

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T. Amaravathi ¹, P. Parimalam ²

Affiliations
1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai (T.N.), IN
2 Department of Family Resource Management, Home Science College and Research Institute, Madurai (T.N.), IN

Abstract

Seaweeds, one of the important marine living resources could be termed as the futuristically promising plants. These plants have been a source of food, feed and medicine in the orient as well as in the west, since ancient times. Although, seaweeds in India are used for industrial production of agar and alginate and as a fertilizer, it is yet to be utilized on a large scale for various purposes, which is not being done, due to lack of its awareness among the Indian populace. In order to harness the rich potential of seaweeds in India, the present limited use needs to be diversified into other contemporary areas of application. Being a plant of unique structure and biochemical composition, seaweed could be exploited for its multi-functional properties in the form of food, energy, medicine and cosmetics. In addition to the comprehensive view on its uses, the article also calls for the need to implement biotechnological tools for sustainable management of seaweed resources. All in all, an attempt has been made to highlight the prospects of seaweed in India in the modern context.

Keywords

Edible Seaweed, Value Addition, Functional Properties.

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