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, ()
10.1007/978-3-032-14975-6_13Optimization of a Process for a Microgreen and Fruit Based Ready to Serve Beverage
Lovely Professional University
,
Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India 144411
,
Pimpernel Food Products Pvt. Ltd. West Bengal, India
,
Lovely Professional University
Lovely Professional University
Lovely Professional University
Lovely Professional University
College of Applied Food and Dairy Technology, Minbhawan, New Baneshwor, Kathmandu, Nepal, G.P.O. Box: 11898
Published: 24.02.2021.
Volume 10, Issue 3 (2020)
pp. 41-56;
Abstract
A process for preparation of a microgreen and fruit based beverage was optimized using spinach (Spinacia oleracea) microgreen, pomegranate (Punica granatum), pineapple (Ananascomosus) and sugar. The blended juice in different ratios was analysed for total soluble solids, viscosity, sedimentation, acidity, metal chelation activity, free radical scavenging activity and reducing power. The optimized beverage had, 17.26 mL 100 mL-1 spinach microgreen juice, 57.07 mL 100 mL-1 pomegranate juice, 1.01 g 100 g-1 sugar and 24.66 mL 100 mL-1 pineapple juice. The product was high in nutrients, particularly protein, minerals (sodium, potassium and iron), vitamins (vitamin C), bioactive compounds (total phenols and total carotenoids) and had high antioxidant activity (metal chelation activity, free radical scavenging activity and reducing power). The antioxidants and bioactive compounds present in juice were designed to help reduce oxidative stress during inflammatory cases such as arthritis.
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