Development of ready-to-serve pineapple juice with coconut milk
Copyright © 2019 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Background: Being available in Sri Lanka, Ready-to-serve drinks are more popular among Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living. Aims: To produce a ready-to-serve drink using pineapple juice with coconut milk. Methods and Material: Pineapple Juice (Ananas comosus) and Coconut milk were optimized to a blended ready to serve beverage which was mixed in four different predetermined ratios and stored for 14 days in glass bottles (200ml capacity). Physicochemical and sensory analysis were done according to the standards procedures. After 14 days of incubation period, four samples were tested for their sensory properties at CBL Natural foods laboratory. Results: The ratio of pineapple juice: coconut milk (71:29) was ranked as highest score (106) for sensory evaluation and content Total suspended solids (13 ºBrix), pH (4.25) and moisture (82.32). Conclusions: The formulation of mixed blend Pineapple juice beverage is possible to satisfy consumer tastes and preferences.
Keywords
How to Cite
Similar Articles
- Impact of Micronutrient Supplementation on Sputum Conversion Kinetics in Pulmonary Tuberculosis: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
- Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes
- Effect of Sunlight Exposure and Packaging Materials on the Quality and Oxidative Stability of Commercial Vegetable Oils in Cameroon
- Hepatoprotective Potential of Probiotic-Enriched Stirred Yoghurt Against Metabolic Dysfunction-Associated Steatotic Liver Disease in a Rat Model: In Production
- Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview
- Exploring the Antioxidant Potential and HPLC Profile of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts
- Socioeconomic and Demographic Correlates of Nutritional Status in Elderly Urban Dwellers of Havana, Cuba
- Mediterranean diet and food consumption in an urban adult population of Northwest Algeria
- Biochemical, Phytochemical, and Antioxidant Characterization of Sweet Orange (Citrus Sinensis) Processing By-Products from Côte d'Ivoire: Under Production
- Assessment of antioxidant and antibacterial activity of Phoenix dactylifera L. seed extracts: Perspective for the development of new foods
You may also start an advanced similarity search for this article.
NAJFNR is licensed under 