Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice

Plant Foods Hum Nutr. Spring 2004;59(2):63-6. doi: 10.1007/s11130-004-0019-0.

Abstract

Physiconutritional qualities of fruits viz. apple, lime, pomegranate, Perlette grape, and Pusa Navrang grape were analyzed and compared with those of Indian gooseberry (Emblica officinalis Gaertn.). Indian gooseberry juice contained the highest vitamin C (478.56 mg/100 ml). Hence, when gooseberry juice was blended with other fruits' juice for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best.

MeSH terms

  • Ascorbic Acid / administration & dosage*
  • Ascorbic Acid / analysis*
  • Ascorbic Acid Deficiency / prevention & control
  • Beverages / analysis*
  • Food, Fortified*
  • Humans
  • Nutritional Requirements
  • Nutritive Value
  • Ribes / chemistry*
  • Taste

Substances

  • Ascorbic Acid