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Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener

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Abstract

Fermented beverages from blood fruit (Haematocarpus validus Bakh.f.exForman) and aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between blending of different proportion of blood fruit and aonla along with two types of organic sugar (palm and cane sugar) to add the diversity to the drinks, preserve the nutrition, antioxidative and functional properties of the fruits and reduced the post harvest losses. The beverages have the following proximate compositions viz. a significantly highest TSS (8.36 °Brix), total sugar (2.29%), reducing sugar (1.92%), alcohol (9.02%) were recorded treatment combinations T3S1 (Blood fruit 90% + aonla 10% +palm sugar 20%). T2 (100% aonla) recorded highest β-carotene (172.95 IU), titratable acidity (0.61%) and ascorbic acid (61.95 mg/100ml) while highest anthocyanin (12.98 mg/100 ml) were recorded in T1 (100% blood fruit). Similarly, the sensory evaluation shows that most of treatments (T1S1, T3S1, T3S2, and T4S2) were accepted by the panellists. Considering the findings of investigation and highest net monitory returns (5.84 B: C ratio) obtained, it can be conclude that blending of blood fruit and aonla at different proportion with different types of sugar has a good prospect for commercialization.

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Acknowledgements

It is my pleasant task to express my gratitude to all those who has contributed in many ways to the success of this study and made it an unforgettable experience for me. I would like to express my sincerest gratitude to my advisor Dr. A.K. Chaurasiya, for the continuous support during my research work. His guidance helped me in all the time of research and writing of this paper.

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The authors did not receive support from any organization for the submitted work.

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Authors and Affiliations

  1. Department of Horticulture North, Eastern Hills University Tura, 794001, Meghalaya, India

    Rapunga Flory Hingba & Arvind Kumar Chaurasiya

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  1. Rapunga Flory Hingba
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  2. Arvind Kumar Chaurasiya
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I, Ms. RFH, hereby declare that this is my original research work done by me for my Ph.D. research work, under the supervision of Dr. AKC from North Eastern Hill University, Tura Campus, Meghalaya. All the authors have confirmed that they have read and approved the paper to be published in the Journal of Food Science and Technology.

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Correspondence to Rapunga Flory Hingba.

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Hingba, R.F., Chaurasiya, A.K. Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener. J Food Sci Technol 60, 1505–1512 (2023). https://doi.org/10.1007/s13197-023-05691-6

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