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Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages.

ABSTRACT: There is a clear trend towards increasing consumption of juices as they can reduce imbalance of redox potential and provide necessary health benefits to consumers. Levels of karwanda (Carissa congesta Wight) and vegetable juices were varied to prepare nine different formulations of ash gourd-karwanda (AgK) and bottle gourd-karwanda blends (BgK) of higher nutritive, sensory qualities and storability. Total polyphenols (TP), antioxidant activity (AOA), total soluble solids and acidity were increased significantly (p???0.05) with addition of karwanda. AgK blend (35:35) and BgK blend (35:30) were selected based on their higher overall acceptability, TP and AOA. AgK blends had higher ?-amylase (31%) while BgK blends had higher ?-glucosidase (43%) inhibitory activities. Concentration of TP and anthocyanins decreased significantly (p?

SUBMITTER: Purohit P 

PROVIDER: S-EPMC6400749 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature

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Effect of karwanda (<i>Carissa congesta</i> Wight) and sugar addition on physicochemical characteristics of ash gourd (<i>Benincasa hispida</i>) and bottle gourd (<i>Langenaria siceraria</i>) based beverages.

Purohit P P   Palamthodi S S   Lele S S SS  

Journal of food science and technology 20190125 2

There is a clear trend towards increasing consumption of juices as they can reduce imbalance of redox potential and provide necessary health benefits to consumers. Levels of karwanda (<i>Carissa congesta</i> Wight) and vegetable juices were varied to prepare nine different formulations of ash gourd-karwanda (AgK) and bottle gourd-karwanda blends (BgK) of higher nutritive, sensory qualities and storability. Total polyphenols (TP), antioxidant activity (AOA), total soluble solids and acidity were  ...[more]

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