Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Development of Drink Based on Pineapple, Orange and Grapefruit

M. H. R. Bhuiyan
Department of Food Engineering & Technology, State University of Bangladesh

M. R. Kabir
Assistant Manager, PRAN-RFL Group

Abstract/ Executive Summary:

The experiment was conducted to develop fruit drink based on pineapple, orange and grapefruit. There were six different combinations of fruit juices to make drinks. Among them the best formulated drink was identified on the basis of overall acceptability. In the experiment flavor was more influential on overall acceptability rather than color. The best combination of the fruit juices was 8% pine apple, 1% orange and 1% grape fruit. Per liter best fruit drink was made of 80 ml pineapple juice, 10ml grape juice, 10ml orange juice, 150g sugar, 3g citric acid and 900ml water. TSS showed linear whereas acidity and vitamin C concentration showed inverse relation with storage period. The RFT (4±1⁰C) storage ensured better retention of chemical and sensory properties than RMT (30±2⁰C) storage. The storage stability of the drink was higher in RFT than RMT.

Keywords: Drink, Pineapple, Orange, Grape fruit, Overall acceptability

Location: Department of Food Engineering & Technology, State University of Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

1. To find out an acceptable formulation of fruit drinks based on pineapple, orange and grapefruit, 2. To assess the nutritional value of fruit drinks, and 3. To study the shelf-life of prepared fruit drinks.

Methodology:

Materials required - The fully ripe and fresh pineapple, orange and grapefruit were collected from the local market. The sugar, water and other chemical such as citric acid, Na-benzoate etc was used from laboratory stock. Preparation of fruits juices - After removal of the crown, pineapples were thoroughly washed and peeled. Then core was removed and the juice was collected and then filtered. After peeling, the orange was pressed and filtered to collect its juice. The grape juice was also collected through pressing and filtering. Preparation of fruit cocktail - The water (90%), sugar (15%), citric acid (0.3%) and Na-benzoate (100ppm) were constant for each formulation, with the variation in pineapple, orange and grape juice. The six different formulations of fruit drinks were made. To make per liter drinks, initially the fruit juices were mixed by their specific percentage. Then the mixture was diluted with water to make its desire volume. After that 150g sugar and 3ml citric acid were added to each liter of drinks. The finished products were bottled and stored at room temperature. The bottles were opened at specific interval to determine its TSS, acidity, vitamin C, pH and to observe color and flavor. Sensory and chemical evaluation - The consumer’s response on color, flavor and overall acceptability of the developed products were evaluated by taste-testing panel, using 1-9 point Hedonic Rating Test (HRT). The panelist scores were analyzed with software. The acidity, pH, total soluble solids and vitamin C content were determined as per standard method.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 2, Page: 170-174, July - August, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The best acceptable formulation of the fruit based drink was identified based on the overall acceptability. Flavor showed most prominent effect on overall acceptability than color. The increase in TSS was directly whereas acidity and vitamin C concentration change was inversely related with storage period. The RFT storage ensured maximum retention of chemical and sensory properties compared to RMT storage. Significant RFT and RMT storage life of drinks was 60 to 90 days and 45 to 60 days respectively.

Knowledge Management: Journal