Preparation of ready-to-serve beverage from tropical almond (terminalia cattappa) fruit pulp

Abstract

Tropical Almond (Kottamba) is a locally available underutilized fruits which is rich in vitamins, pigments and antioxidants. In this research, ready to serve drink (RTS) was produced using ripened Tropical Almond fruits. PH, titrable acidity and Brix value of the ripen Tropical Almond fruits were determined using standard methods. Four RTS samples were prepared according to SLS standards with different Brix value as 60, 90, 120 and 150 . Sensory evaluation, microbial analysis, PH and titrable acidity measurements were done for fresh products as well as for products stored at ambient tempera ture for six months. Sensory evaluation was conducted by trained sensory panel subjectively using 7 point hedonic scale. Results were analyzed according to Friedman test at 95% level of significant. Proximate analysis was carried out for the best sample which was identified by the above tests. The selected best sample (Brix valve 120) gave acceptable results according to SLS standers in all tests per formed. In the proximate analysis, protein content and fiber content, for the best product, were found to be 0.043% and 0.82% respectively. There was no microbial colony formation observe even after six month of storage. Considering the results it was concluded that Tropical Almond fruit pulp can be used to produce RTS with acceptable qualities according to the SLS standards.