Asian Journal Of Dairy and Food Research

Storage Stability of Functional Beverage Prepared From Bitter Gourd, Lemon and Amla for Diabetes

DOI: 10.18805/ajdfr.DR-199    | Article Id: DR-199 | Page : 76-81
Citation :- Storage Stability of Functional Beverage Prepared From Bitter Gourd, Lemon and Amla for Diabetes.Asian Journal Of Dairy and Food Research.2021.(40):76-81
S.L. Rasmiya Begum, K. Premakumar imara@seu.ac.lk
Address : Department of Biosystems Technology, Faculty of Technology, South Eastern University of Sri Lanka, University Park, Oluvil #32360, Sri Lanka.
Submitted Date : 14-09-2020
Accepted Date : 3-02-2021
First Online:

Abstract

Background: Functional beverages become popular in treating non-communicable diseases like diabetes which is influenced by dietary habits and life style of people nowadays. From the standpoint of safe consumption, maintenance of their quality is vital. Therefore, the present study was aimed to evaluate the storage stability of functional beverage prepared from fruits of anti-diabetic potential at ambient temperature.
Methods: Three different formulations of bitter gourd: lemon: amla (8:2:3, 6:4:3 and 5:5:3) along with control formulation were prepared and subjected to storage at ambient temperature (30±2oC) and RH of 75-80% in which physico-chemical, sensory and microbial tests were performed at pre-decided intervals. 
Result: Analyses indicated that physico-chemical quality parameters of total soluble solids (5.2-3.7), titrable acidity (5.1- 4.5) and ascorbic acid content (45.81-30.48) were significantly decreased while pH increased from 3.5 to 4.0 among formulations during storage. Furthermore, scores for sensorial attributes got decreased and there was no microbial growth in beverage formulations up to two months of storage. Considering these results, formulation T4 prepared with 6% bitter gourd + 4% lemon + 3% amla juices was found to be more acceptable and safer beverage for consumption with minimal percentage change and better retention of quality characteristics which could be commercialized as healthy diet drink for diabetics. 

Keywords

Functional beverage Microbial attributes Physico-chemical parameters Sensorial attributes

References

  1. Adisakwattana, S., Lerdsuwarkij, O., Poputtachi, U., Minipun, A.and Suparpprom, C. (2011). Inhibitory activity of cinnamon bark species and their combination effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase. Plant Foods for Human Nutrition. 66(2): 143-148. doi: 10.1007/s11130-011-0226-4.
  2. Ahmed, M., Ahmad, A., Chatha, Z.A. and Dilshad, S.M.R. (2008). Studies on preparation of read to serve mandarin (Citrus reticulata) diet drink. Pakistan Journal of Agricultural Sciences. 45(4): 470-476.
  3. Asli Emine Ozen (2012). Assessment of functional food and beverage consumption among the Balearic Islands population: gender, socio-demographic and lifestyle determinants. Ph.D. thesis, University of the Balearic Islands, Spain. 3 pp.
  4. Association of Official Analytical Chemists (AOAC) (2006). Official Methods of Analysis. 15th Edn. Arlington, USA.
  5. Balaswamy, K., Rao, P.B., Nagender, A. and Satyanarayana, A. (2011). Preparation of sour grap (Vitis vinifera) beverages and evaluation of their storage stability. Journal of Food Processing Technology. 2(3):116. doi:10.4172/2157-7110.1000116. 
  6. Baljeet, S.Y., Ritika, B.Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. International Food Research Journal. 20(2): 607-612. 
  7. Barwal, V.S., Singh, T.K. and Alkesh (2005a). Studies on processing and development of ready to serve drink from bitter gourd fruit. Journal of Food Science and Technology. 42(3): 217-220.
  8. Bhardwaj, R.L and Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journal of Food Science. 5(5): 281-286. 
  9. Bhuiyan, M.H.R., Shams-Ud-Din, M. and Islam, M.N. (2012). Development of functional beverage based on taste preference. Journal of Environment Science and Natural Resources. 5(1): 83-87.
  10. Chen, L., Chang-Wen, C. and Wu-She, C. (2009). The anti-mutagenic and anti-oxidative activity for functional formula beverage. Taiwanese Journal of Agricultural Chemistry and Food Science. 47(6): 277-284.
  11. Cole, M. B, Hofman, P. Dand Stafford, M. (2000). Fruit Juices, Fruit Drinks and Soft Drinks. In: The Microbiological Safety and Quality of Food. [Gould, G.W., Lund, B.M. and Parker, T.C.B. (Eds)], Aspen Publishers, Marylands. 
  12. Din, A., Bukhari, S.A.H., Salam, A. and Ishfaq, B. (2011). Development of functional and dietetic beverage from bitter gourd. Internet Journal of Food Safety.13: 355-360.
  13. Gaikwad, K.K., Singh, S. and Shakya, B.R. (2013.) Studies on the development and shelf life of low calorie herbal aonla-ginger RTS beverage by using artificial sweeteners. Journal of Food Processing and Technology. 4(1): 200 pp. doi: 10.4172/2157-7110.1000200.
  14. Ghorai, K. and Khurdiya, D.S. (1998.) Storage of heat processed mandarin juice. Journal of Food Science and Technology. 35(5): 422-424. 
  15. Gonzalez, E.R. and Leeson, S. (2000). An investigation on the preservation of kunun-zaki, an African fermented cereal-based food drink. Acta Alimentaria. 29: 385-392.
  16. Jan, A. and Masih, E. D. (2012). Development and quality evaluation of pineapple juice blend with carrot and orange juice. International Journal of Scientific and Research Publications. 2(8): 44-51.
  17. Kausar, H., Saeed, S., Ahmad, M. M. and Salam, A. (2012). Studies on the development and storage stability of cucumber-melon functional drink. Journal of Agricultural Research. 50(2): 239-248.
  18. Kumar, R, Kaushik, R. A. and Chharia, A.S. (1992). Effect of post-harvest treatment on the quality of mango during storage. Haryana Journal of Horticultural Science. 21(1-2): 49.
  19. Menrad, M., Husing, B., Menrad, K., Reib, T., Beer-Borst, S. and Zenger, C.A. (2000). Functional food. TA 37/2000. Bern: Schweizerischer Wissenschafts und Technologierat.
  20. Mishra, V., Puranik, V., Singh, V., Verma, M., Yadav, N. and Rai, G.K. (2012). Development of vitamin C rich value-added beverage. American Journal of Food Technology. 7: 222-229. 
  21. Puranik, V., Chauhan, D.K. and Mishra, V. (2013). Development of herbal functional RTS beverage. International Journal of Biotechnology Research. 1(3): 28-37.
  22. Raman, A. and Lau, C. (1996). Anti-diabetic properties and phytochemistry of Momordica charanti L. (Cucurbitaceae). Phytomedicine. 2: 349-362
  23. Satkar, K.P., Kulthe, A.A. and Chalke, P.R. (2013). Preparation of bitter gourd ready-to-serve beverage and effect of storage temperature on its keeping quality. The Bioscan, International Quarterly Journal of Life Sciences. 8(1): 115-117. 
  24. Schnitter, C. (2001). Liquid fruit and vegetable power nutritional beverages. European Food and Drink Review. 27-29.
  25. Sharma, R. (2005). Market trends and opportunity for functional dairy beverage. Australian Journal of Dairy Technology. 60(2): 195-198.
  26. Sheela, S. and Sruthi, K. (2014). Evaluation of acceptability, nutrient content, antimicrobial activity and storage stability of formulated bitter gourd: mosambi and bitter gourd: lemon RTS beverages. International Journal of Current Microbiology and Applied Sciences. 3(6): 25-31.
  27. Shihabudeen H.M.S., Priscilla, D.H. and Thirumurugan, K. (2011). Cinnamon extract inhibits α -glucosidase activity and dampens postprandial glucose excursion in diabetic rats. Nutrition and Metabolism. 8(1): 46. doi: 10.1186/1743-7075-8-46.
  28. Simsek, M. (2011). A study on selection and identification of table fig types in east edge of Firat river. Asian Journal of Animal and Veterinary Advances. 6: 265-273.
  29. Sri, S.R. and Bobby. (2005). Storage stability of the fortified sweet lime (Citrus sinensis) squash and its supplementary effect on physical endurance of athletes. The Indian Journal of Nutrition and Dietetics. 42: 308-316.
  30. Thakur, K.S. and Barwal V. (1998). Studies on preparation and evaluation of squash from unmarketable kiwi fruit. Indian Food Packer. 52(1): 26-27.
  31. Welihinda, J., Karunanayake, E.H., Sheriff, M.H.R. and Jayasinghe, K.S.A. (1986). Effect of Momordica charantia on the glucose tolerance in maturity onset diabetes. Journal of Ethnopharmacology.17: 277-282. 

Global Footprints