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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 503-511
DOI: https://doi.org/10.20546/ijcmas.2017.608.065


Standardization of Technology for Development of Nutritious, Cost Effective and Antioxidant Rich Bitter Gourd- Kiwi Blended Functional Squash
Abhishek Thakur* and Rakesh Sharma
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan-173230, India
*Corresponding author
Abstract:

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of fruits and vegetables is associated with reduction of occurrence of various degenerative diseases due to presence of antioxidants like Vitamin C and phenolics etc. in them. Bitter gourd fruit (Momordica charantia L.) has been reported to contain many nutraceutical compounds and possess antioxidant and hypoglycemic activity. Therefore, efforts have been made to formulate an unique antioxidant rich and palatable bitter gourd based functional squash by blending bitter gourd juice with different proportions of kiwi fruit (Actinidia deliciosa) juice (20, 40 and 50) using different levels of fruit part (30 and 35%) and TSS (40 and 45oB). Among different formulations, the squash prepared using 30% blended juice of treatment T3 having 80% bitter gourd juice and 20% kiwi juice/pulp with 45oB TSS had recorded highest sensory scores for taste, bitterness acceptability and overall acceptability. The best formulation had been found to have good amount of ascorbic acid, phenolics, antioxidants and strong antimicrobial activity against E coli compared to control sample (100% bitter gourd squash). The unit cost of production of the developed product (Rs 69.75 per 750 ml PET bottle) was comparable to that of the standard bitter gourd squash (Rs 68.22 per 750 ml PET bottle) and thus its availability in the market will definitely benefit the health conscious people at reasonable prices.


Keywords: Bitter gourd, Momordica charantia L., Functional beverages, Blending antioxidant.
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How to cite this article:

Abhishek Thakur and Rakesh Sharma. 2017. Standardization of Technology for Development of Nutritious, Cost Effective and Antioxidant Rich Bitter Gourd- Kiwi Blended Functional Squash.Int.J.Curr.Microbiol.App.Sci. 6(8): 503-511. doi: https://doi.org/10.20546/ijcmas.2017.608.065