Follow
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
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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.2018.7(6): 535-542
DOI: https://doi.org/10.20546/ijcmas.2018.706.061


Formulation and Evaluation of Jamun RTS Blended with Avocado and Nannari – A Nutraceutical Drink
Arshad Khayum1*, H.C. Krishna1, A.P. Mallikarjuna Gowda2, G.K. Sadananda1 and T.H. Shankarappa1
1College of Horticulture, University of Horticultural Sciences Campus, GKVK Post, Bengaluru-560065, Karnataka, India
2ICAR-KVK, Doddaballapur, Bengaluru Rural-561 205, Karnataka, India
*Corresponding author
Abstract:

Formulation of Jamun RTS, a nutraceutical beverage by blending Jamun with avocado and nannari, was conducted at College of Horticulture, Bangalore. The prepared Jamun RTS was analysed for physico-chemical characters and sensory quality at monthly interval for three months of storage. The TSS, pH, total sugars and reducing sugars were found to have increased during the storage whereas; acidity, anthocyanin, ascorbic acid content, total antioxidants, non- reducing sugars and the organoleptic scores had decreased. Among all the blended RTS treatments, highest pH 4.50 was observed in treatment, 10 ml juice containing 65: 30: 05 percents of jamun, avocado and nannari and sugar. While, maximum TSS (17.60 oB), ascorbic acid (24.72 mg 100 g-1), higher retention of anthocyanin content (11.80 mg 100 ml-1), total antioxidants (56.00 %) and total sugars (13.42 %) was found in treatment,16 ml juice containing 80: 15: 05 percents of jamun, avocado and nannari and honey.


Keywords: RTS, Jamun, avocado, Nannari, Honey, Nutraceutical
Download this article as Download

How to cite this article:

Arshad Khayum, H.C. Krishna, A.P. Mallikarjuna Gowda, G.K. Sadananda and Shankarappa, T.H. 2018. Formulation and Evaluation of Jamun RTS Blended with Avocado and Nannari – A Nutraceutical Drink.Int.J.Curr.Microbiol.App.Sci. 7(6): 535-542. doi: https://doi.org/10.20546/ijcmas.2018.706.061