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Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun

  • Shanooba Palamthodi
  • Deepak Kadam
  • S. S. Lele
Original Article
  • 6 Downloads

Abstract

This paper reports the formulation and storage stability of Ash gourd (Benincasa hispida) and Bottle gourd (Lagenaria siceraria) juice blended with the Jamun (Syzygium cumini). Both the beverages found to be rich in polyphenols, flavonoids, and anthocyanins. The Ash gourd–Jamun (AGJ) and Bottle gourd–Jamun (BGJ) beverages showed significant bio-accessibility of polyphenols, flavonoids, and anthocyanins. Moreover, the addition of sugar was found to enhance the bioaccessibility of these fractions in both the beverages. Further, the biochemical attributes such as physiochemical and functional properties of Ash gourd–Jamun and Bottle gourd–Jamun blended juice were evaluated during the accelerated storage. The total soluble solids and acidity and the sensory score did not change significantly during the storage period. The AGJ exhibited a 35%, 73%, 34% and 35%, whereas BGJ shows 32%, 65%, 35% and 20% decrease in total polyphenol, anthocyanin, DPPH and inflammatory activity during the 2 months of storage period respectively. However, the reduction was less in Bottle gourd–Jamun beverage. Results of the study are promising and add to the necessity and potential of gourd family based functional food development.

Keywords

Gourd family Antioxidant activity Anthocyanin Functional food 

Notes

Acknowledgements

The authors are grateful to UGC-BSR (Government of India) for providing financial assistance during the course of this investigation.

Compliance with ethical standards

Conflict of interest

Authors have no conflict of interest.

Supplementary material

13197_2018_3509_MOESM1_ESM.docx (49 kb)
Supplementary material 1 (DOCX 49 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Shanooba Palamthodi
    • 1
  • Deepak Kadam
    • 1
  • S. S. Lele
    • 1
  1. 1.Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMatunga, MumbaiIndia

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