Development and standardization of blended ready-to-serve beverage from Singapore cherry (Muntingia calabura)

Abstract

The study on development of blended beverages from Singapore cherry fruits were carried out at Dept. of Food Science and Nutrition during 2015- 16. The physical and biochemical properties of Singapore cherry fruit were determined and results revealed that the average weight, length and width were 1.80 g, 1.00 cm and 1.20 cm respectively. Ready-To-Serve (RTS) beverage was developed by using three different fruits by blending with Rose apple and Passion fruit in different combinations (100 %, 50:50:00, 50:25:25 and 50:00:50). The prepared products were subjected for biochemical and sensory analysis. The results revealed that the products prepared in the combination of 50:25:25 showed very good with respect to colour (7.81), appearance (7.81), texture (7.75), flavor (7.68) and overall acceptability (7.93) with a pH (1.8) and TSS (31.50oBrix). The product was subjected for nutrient analysis and results showed that all the products contained high moisture, vitamin C and calcium.