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Plant Foods for Human Nutrition

, Volume 59, Issue 2, pp 63–66 | Cite as

Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (Emblica officinalis Gaertn.) Juice

  • SHASHI KUMAR JAIN
  • D.S. KHURDIYA
Article

Abstract

Physiconutritional qualities of fruits viz. apple, lime, pome- granate, Perlette grape, and Pusa Navrang grape were analyzed and compared with those of Indian gooseberry (Emblica officinalis Gaertn.). Indian gooseberry juice contained the highest vitamin C (478.56 mg/100 ml). Hence, when gooseberry juice was blended with other fruits’ juice for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best.

Emblica officinalis juice physiconutritional RTS beverages sensory quality vitamin C 

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Copyright information

© Springer Science+Business Media, Inc. 2004

Authors and Affiliations

  1. 1.Department of HorticultureNarain CollegeShikohabadIndia
  2. 2.Division of Post Harvest TechnologyIndian Agricultural Research InstituteIndia

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