International Journal of Advanced Biochemistry Research

Biochem
Journal

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Vol. 8, Issue 2, Part G (2024)

Quality attributes of watery rose apple (Syzygium aqueum (Burm) Alston) ready-to-serve beverage

Author(s): Chandan K, Yadava CG, Srinivasulu GB, Pushpa P, Kiran Nagajjanavar and Raghunatha R
Abstract: The watery rose apple (Syzygium aqueum (Burm) Alston) is an underutilized fruit mostly grown in the Western Ghats. The fruit contains 93 percent moisture and is highly perishable. The fruit is rich in protein and minerals such as calcium and potassium. The development of its processed products will enhance utility and minimize postharvest loss. Highly refreshing ready-to-serve beverage can be prepared by blending 20 percent watery rose apple fruit juice containing 0.3 percent acidity and adjusted to 15°B TSS recorded higher sensory score for colour and appearance (8.04), taste (8.16), flavour (8.20) and overall acceptability (8.39). The beverage contains carbohydrates (18.56%), protein (14.18 mg), ascorbic acid (2.35 mg), calcium (3.99 mg) and potassium (17.50 mg) per 100 mL.
Pages: 549-551  |  370 Views  199 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Chandan K, Yadava CG, Srinivasulu GB, Pushpa P, Kiran Nagajjanavar, Raghunatha R. Quality attributes of watery rose apple (Syzygium aqueum (Burm) Alston) ready-to-serve beverage. Int J Adv Biochem Res 2024;8(2):549-551. DOI: 10.33545/26174693.2024.v8.i2g.613
International Journal of Advanced Biochemistry Research
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