Indexing

Evaluation of Sensorial Attributes of Pomegranate Syrup based RTS with the Fusion of chia Seeds and Sensorial Attributes

Author: Gouthami Y., Bhuvaneshwari G., S.L. Jagadeesh, Vasant M. Ganiger, Chandrashekhar V. M., D.L. Rudresh and Anand Nanjappanavar

PDF Download PDF

Abstract

Pomegranate is a commercially/economically extensive fruit crop grown all around the world. Pomegranate juice is delectable one which is immensely invigorating and recommended for patients suffering from gastrointestinal in convenience due to its medicinal value. Chia seeds are known as super food as it contains high potent of essential fatty acids, dietary fibres, vitamins and antioxidants. From the health point of view, omega-3 fatty acids are of thoughtfulness because they are influential element in the membranes of brain cells, cardiomyocytes and the rods and cones of the retina. Chia could also be a good source of gel. The melioration of product has become an evoking interest tool in modern fruit beverage processing industry, in the developing of new beverages of superior grade having sensory and nourishing properties. Enrichment of the product not solely boost the attribute and nutrition but also leads to the emergence of new product advancement. In this investigate, nutritious pomegranate juice and immersed chia seeds were exploit at various combinations (100:0, 90:10, 85:15 and 80:20) using both sucrose and fructose for preparation of pomegranate RTS by incorporation of chia seeds. The study disclosed that RTS prepared with 90 per cent pomegranate juice and 10 per cent chia seeds scored maximum for almost all sensorial attributes.

Keywords

Pomegranate juice, chia seeds, fructose, sucrose, sensory characteristics

Conclusion

Chia seeds incorporated pomegranate syrup with combination of 90 per cent Pomegranate juice + 10 per cent Chia seeds + Fructose (45º Brix) had a better acceptability by the panellists.

References

-

How to cite this article

¬¬¬¬Gouthami Y., Bhuvaneshwari G., S.L. Jagadeesh, Vasant M. Ganiger, Chandrashekhar V. M., D.L. Rudresh and Anand Nanjappanavar (2023). Evaluation of Sensorial Attributes of Pomegranate Syrup based RTS with the Fusion of chia Seeds and Sensorial Attributes . Biological Forum – An International Journal, 15(10): 1294-1298.