International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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

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

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

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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:
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