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 JAINEmail author


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 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Jain SK, Khurdiya DS (2000) Aonla: Potential fruit for processing. Delhi Garden Maga 38: 50–51.Google Scholar
  2. 2.
    Barthakur NN, Arnold NP (1991) Chemical analysis of the emblic (Phyllanthus emblica L.) and its potential as a food source. Scientia Horticult 47: 99–105.Google Scholar
  3. 3.
    Prasad PSRK, Surya Prakash Rao PV, Nageswara Rao G, Giridhar N (1968) Some preliminary studies on utilization of aonla (Phyllanthus emblica Linn.). Indian Food Packer 22(6): 8–11.Google Scholar
  4. 4.
    Singh IS, Kumar S (1995) Studies on processing of aonla fruits II. Aonla products. Prog Horticult 27(1/2): 39–47.Google Scholar
  5. 5.
    Nath V (1999) Delicacies of aonla. Indian Horticult 44(3): 15–16.Google Scholar
  6. 6.
    Jain SK (2001) Processing and storage of aonla based beverages. PhD Thesis, Division of Fruits & Horticultural Technology, Indian Agricultural Research Institute, New Delhi, India.Google Scholar
  7. 7.
    AOAC (1984) Official Methods of Analysis, 14th edn. Washington DC: Association of Official Analytical Chemists.Google Scholar
  8. 8.
    Ranganna S (1997) Hand Book of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edn. New Delhi: Tata McGraw-Hill.Google Scholar
  9. 9.
    Amerine MA, Pangborn RM, Roessler EB (1965) Principles of Sensory Evaluation of Food. New York: Academic Press.Google Scholar
  10. 10.
    Langthasa S (1999) Processing and preservation of apple pulp. PhD Thesis (7): 749–776.Google Scholar
  11. 11.
    Masoodi FA, Bhupinder K, Harinder K (1992) Perlette grape juice I. Effect of extraction methods, SO2 concentration and storage on the physico-chemical composition. Indian Food Packer 46(6): 5–13.Google Scholar
  12. 12.
    Sethi V, Jindal PC (1996) Study on physico-chemical characteristics of colored grape hybrids. Drakshavritta Souvenir 75–76.Google Scholar
  13. 13.
    Rege AR, Pai JS (1999) Development of thermal process for clarified pomegranate (Punica granatum) juice. J Food Sci Technol 36(3): 261–263.Google Scholar
  14. 14.
    Tripathi VK, Singh MB, Singh S (1988) Studies on comparative compositional changes in different preserved products of aonla (Emblica officinalis Gaertn.) var. Banarasi. Indian Food Packer 42(4): 60–66.Google Scholar
  15. 15.
    Singh IS, Pathak RK (1987) Evaluation of aonla (Emblica officinalis Gaertn.) varieties for processing. Acta Horticult 208: 173–177.Google Scholar
  16. 16.
    Khurdiya DS, Srivastava S, Jindal PC (1995) Processing of teinturier grape hybrids for juice. Indian Food Packer 49(5): 13–16.Google Scholar
  17. 17.
    Deka BC (2000) Preparation and storage of mixed fruit juice spiced beverages, PhD Thesis, Division of Fruits & Horticultural Technology, Indian Agricultural Research Institute, New Delhi, India.Google Scholar
  18. 18.
    Akinwale PO (2000) Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. Eur Food Res Technol 211(3): 205–207.Google Scholar

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

Personalised recommendations