Development of Value-added Ready-to-serve Beverage Based on Garcinia pedunculata: A Super Fruit

Jasmin Islam¹, Phuritshabam Vivekanandini², Daisy Sharma¹, Manash Pratim Sarma^3* and Sabrina Sultana Rahman^4,5

¹Programme of Food Nutrition and Dietetics, Faculty of Science, Assam down town University, Guwahati, Assam, India.

²Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India.

³Programme of Biotechnology, Faculty of Science, Assam down town University, Guwahati, Assam, India.

⁴Faculty of Science, Assam down town University, Guwahati, Assam, India.

⁵Cotton University, Guwahati, Assam, India.

^{Corresponding Author E-mail: sarmadrmanash@gmail.com}

Garcinia pedunculata is an indigenous plant and a seasonal fruit of Assam, North-east India with therapeutic potential. The aim of the present study was to develop a value-added RTS beverage to derive optimum commercial benefit to the local growers of Assam. The study was conducted with the following objectives- to develop and standardize RTS beverage from Garcinia pedunculata, to evaluate its organoleptic acceptability, to analyze its nutritional composition and shelf-life stability. Three variations of garcinia RTS beverages were formulated in the study viz., R1, R2 and R3 along with a control (C) and in each variant, different flavours such as chilli powder, jeera powder and ajwain powder were added. Using the standard 9-point hedonic scale, the RTS beverages were evaluated for their acceptability by 30 semi-trained panelists considering their sensory attributes. Also, the nutritional profiles were assessed and shelf-life estimation was done. The results revealed that garcinia RTS (R2 formulation) had maximum sensory attributes which was selected for further analysis and storage study. The TSS and pH value was recorded as 10 and 1.68 respectively which increased during storage. R2 reported a total sugar content of 24.68 g/100 g, Fe- 3.60 mg/100 g, K- 256.56 mg/100 g and vitamin C- 24.65 mg/100 g. The total phenolic content (TPC) and total flavonoid content (TFC) in R2 was reported to be 161.20 mg GAE/100 g and 312.86 mg CE/100 g respectively. DPPH and FRAP assay recorded the values of 59.31 (%inhibition) and 4.13 µmol Fe (II/g) respectively in R2. The shelf-life studies indicated no visible microbial growth but presence of colony formation was recorded. Thus, RTS beverage prepared from Garcinia pedunculata is highly nutritious and can be commercialized as micronutrient enriched value added drink, thereby making it available throughout the season, which shall further help in sustainable economic status of the local growers.

Antioxidant; Garcinia; Nutraceutical; Ready-to-serve; Underutilized fruit

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