Abstract:
The present study mainly focused on producing an antioxidant rich beverage
from soursop (Annona muricata L.) blended with Ginger (Zingiber
officinale) and studying its storage stability at ambient (28°C) temperatures.
For the formulation, ginger extract was blended with soursop juice at the
ratio of 1%, 3%, 5%, 7%and 10% levels (v/v). Sensory evaluation was
carried out by a panel of 25 semi-trained panelists, using 9-point-hedonic- scale to select the best level of ginger. Physico-chemical and antioxidant properties of soursop pulp, ginger extract and final product were evaluated. Changes in physicochemical, microbiological quality and antioxidant activity of the blended beverage were analyzed at weekly intervals. Protein, fat, fiber
ADF, ash, carbohydrate, moisture content of sousop pulp were 0.26%,
0.85%, 0.36% 8.9%, 13.83% and 82.8% respectively. Results showed that soursop juice blended with 10% ginger extract was obtained significantly (p<0.05) highest sensory scores together with highest level of antioxidants comparatively. The antioxidant capacity in 10% ginger extract blended
beverage was found as 6593.1 mg AA/g (FW) while soursop pulp, and
ginger extract has got 8132 mg AA/g (FW), 3142.6 mg AA/g (FW) values respectively. Total phenolic content of soursop pulp, ginger extract and final beverage were 144.9 mg GAE/1g, 157.35 mg GAE/1g and 169.71 mg GAE/1 g respectively. The physicochemical properties of the final beverage were found as follows; pH, acidity, and TSS of the final beverage were 3.7,
0.6 g/100ml (citric acid equivalents, and 12° respectively. The formulated beverage was found to be microbiologically safe for consumption. Results showed that the minimum shelf life of the final product was 8 weeks at 28°C.
