Standardization and Evaluation of Physico-Chemical and Sensory properties of Functional Acerola (West Indian Cherry) Beverages

Author: Kirubha C., Kezia S., Satheeshan K.N., Ranganathan T.V. and Jenita Thinakaran

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Abstract

Acerola, a tropical fruit rich in vitamin C and bioactive compounds, faces challenges in preservation and marketability due to its delicate nature. Only limited research has been carried out in this underutilized crop especially in the preparation of acerola-based beverages due to its very seasonal availability and its high perishability. This study attempted to develop and evaluate functional acerola beverages with enhanced physico-chemical and sensory properties. Ready-to-serve beverages were prepared by processing acerola with functional ingredients like aloe vera, chia seeds, ginger, cinnamon, and mint. The beverages were evaluated for their physico-chemical properties and sensory attributes. The results showed significant variations in total soluble solids, pH, titratable acidity, and ascorbic acid content among the different treatments. Sensory evaluation resulted in mint having better taste, aroma, texture and overall acceptability. The findings provide insights into the potential of combining acerola with different ingredients to create functional beverages with desirable sensory attributes, which can contribute to the utilization of this tropical fruit that offer health benefits to consumers.

Keywords

Acerola, Vitamin C, RTS, Physico-chemical properties, sensory attributes

Conclusion

Awareness on the use of natural foods, health and nutritional supplements following the COVID-19 pandemic has created huge shift in food consumption behavior globally. This has resulted in development of numerous functional foods that improve health leading to several patents. The functional acerola- aloe vera RTS beverages will be a great additional and ideal option for the consumers as acerola are rich in vitamin C and other minerals and vitamins. Additionally, aloe vera, chia seed, ginger, cinnamon and mint help to create an antioxidant rich and refreshing drink. The combination of these ingredients apart from enhancing taste also provides potential health benefits, such as anti-inflammatory and antioxidant properties, making it a great choice for those looking to improve their overall well-being.

References

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How to cite this article

Kirubha C., Kezia S., Satheeshan K.N., Ranganathan T.V. and Jenita Thinakaran (2023). Standardization and Evaluation of Physico-Chemical and Sensory properties of Functional Acerola (West Indian Cherry) Beverages. Biological Forum – An International Journal, 15(5): 800-804.