Vol. 8, Issue 4 (2019)

Author(s):
Desai GB, Kshirsagar RB and Sawate AR

Abstract:
The present investigation aimed to assess the physicochemical and organoleptic properties of beverage. The beverage was prepared by varying the concentration of jamun seed powder extract @ 0, 5, 10, 15 and 20% by keeping the proportion of other ingredients such as aonla used 10% as fruit juice, orange juice 5% and ginger 2% constant. The prepared beverages were evaluated for consumer acceptability on the basis of organoleptic evaluation and found highest overall acceptability was showed for sample T3 C7 (8.0) as compared to sample C (7.0), T₁ A₇ (7.5) and T₂ B₇ (7.4). The selected samples were analysed to assess the effect of jamun seed powder extract on physico-chemical characteristics and viscosity of beverages. The TSS were found in the beverages prepared from different juice blends all the beverages were maintained at 10 to 12° Brix. Among the treatments, the highest pH was noticed in control sample C₀ (3.54) which was decreased to T₂ B₇ (3.18), T₁ A₇ (3.21) and T₃ C₇ (3.26). The percentage of acidity increased control (0.41 %) to sample T₃ C₇ (0.2614) with the addition of 15% jamun seed extract. Total sugar was also increased from 3.29 to 5.28 %. The reducing and non-reducing sugars were increased from 2.21 to 4.07% and 1.08 to 1.31%, except the sample T₂ B₇ had low amount of non-reducing sugar (0.91%) as compared to sample C (1.08%). The viscosity showed that decreasing due to addition of jamun seed extract. The viscosity at shear rate 50 rpm of sample C, T₁ A₇, T₂ B₇ and T₃ C₇ were found to be 23.4, 18.0, 17.5 and 16.5 cP, respectively. At shear rate 100 rpm the viscosity of sample C, T₁ A₇, T₂ B₇ and T₃ C₇ was 15.6, 13.8, 12.6 and 11.8 cP, respectively. Thus, it was concluded that the results obtained on physico-chemical properties were significantly affected among the treatments by varying the concentration of extract and the apparent viscosity was found decreasing due to addition of jamun seed extract.