Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 59; no. 2; pp. 63 - 66
• Main Authors: Jain, S.K, Khurdiya, D.S
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 2004
• Subjects: ascorbic acid; Ascorbic Acid - administration & dosage; Ascorbic Acid - analysis; Ascorbic Acid Deficiency - prevention & control; Beverages - analysis; Biological and medical sciences; food enrichment; Food industries; Food, Fortified; Fruit and vegetable industries; fruit juices; Fundamental and applied biological sciences. Psychology; gooseberries; Humans; Nutritional Requirements; Nutritive Value; Ribes - chemistry; Taste; Enrichment; Ribes grossularia var. uva crispa; Citrus fruit; sensory quality; Vitamin; Fruit product; Punica granatum; RTS beverages; Lime; Blending; Dicotyledones; Quality; Angiospermae; Punicaceae; Saxifragaceae; physiconutritional; Beverage; Pomegranate; Fruit; vitamin C; juice; Fruit juice; Emblica officinalis; Apple; Grape; Spermatophyta; Gooseberry; Limes (fruit)
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-004-0019-0

Physiconutritional qualities of fruits viz. apple, lime, pomegranate, 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.