期刊
PLANT FOODS FOR HUMAN NUTRITION
卷 59, 期 2, 页码 63-66出版社
KLUWER ACADEMIC PUBL
DOI: 10.1007/s11130-004-0019-0
关键词
Emblica officinalis; juice; physiconutritional; RTS beverages; sensory quality; vitamin C
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.
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