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Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 8 Issue: 1

Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics

Kavitha B1*, Sugasini D2*, Poorna CR Yalagala2 and P Kumar2

1Department of Food Science and Nutrition, Nammalavar Agricultural College and Technology, Coimbatore, Tamil Nadu

2Section of Endocrinology, Diabetes & Metabolism, Department of Medicine, University of Illinois at Chicago, USA

*Corresponding Author : Kavitha B, PhD
Department of Food Science and Nutrition, Nammalavar Agricultural College and Technology, Coimbatore, Tamil Nadu, India
Tel:
+9944241416
E-mail:
[email protected]

Sugasini D
Department of Food Science and Nutrition, Nammalavar Agricultural College and Technology, Coimbatore, Tamil Nadu
Email: [email protected]

Received: July 06, 2018 Accepted: August 30, 2018 Published: January 24, 2019

Citation: Kavitha B, Sugasini D, Yalagala CR, Kumar P (2019) Development of Nutraceutical Rich Tender Coconut Water Mixed Fruit Juices Jelly and Its Physico-Chemical Characteristics. J Food Nutr Disor 8:1. doi: 10.4172/2324-9323.1000257

Abstract

Abstract
Objective: To prepare nutraceutical rich tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice in varying proportions maintaining a constant level of total soluble solids (TSS) and acidity in the final product.
Methods: Among the above blends, the tender coconut water mixed fruit jelly exhibited good organoleptic characteristics with high sensory score. The shelf stability of the jelly samples was evaluated at 4°C for the period of 90 days.
Results: The physicochemical properties of the tender coconut water mixed juice fruit jelly, such as TSS, reducing sugar and acidity significantly increased during storage at 4° C. Total sugars, vitamin C, pH and total phenols, decreased significantly during storage at refrigeration 4°C. The tender coconut water mixed juice fruit jelly remained acceptable up to 90 days of storage under 4°C temperature, when stored in plastic PET bottles. The microbial load of stored jelly under above conditions was found to be within the acceptable limits. Moreover, the total antioxidant activity was significantly increased with tender coconut water mixed fruit jellies as compared to control.
Conclusion: The tender coconut water mixed juice fruit jelly blended with guava juice, aonla and pomegranate juice contains good amount of nutraceuticals and retained self-life up to 90 days

Keywords: Nutraceuticals; Pomegranate; Aonla; Guava; Functional foods; Health foods; Phenols; Tender coconut water mixed fruit jellies

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