10.5281/zenodo.3571814
https://zenodo.org/records/3571814
oai:zenodo.org:3571814
Kumara, Ajith
Ajith
Kumara
Quality Assurance Manager, CBL Natural Foods (Pvt) Ltd, Minuwangoda,11550, Sri Lanka.
Mahagamage, Mahagama Gedara Yohan Lasantha
Mahagama Gedara Yohan Lasantha
Mahagamage
Centre for Environmental Studies and Sustainable Development, Open University of Sri Lanka, Nugegoda, 10250, Sri Lanka.
Arampath, Palitha C
Palitha C
Arampath
Post Graduate Institute of Agriculture, University of Peradeniya, Peradeniya, 20400, Sri Lanka.
Development of Ready to Serve Pineapple Juice with Coconut Milk
Zenodo
2019
Ready-to-serve drink
Pineapple juice
Coconut milk
Physicochemical
Sensory properties
2019-12-18
eng
10.5281/zenodo.3571813
Creative Commons Attribution 4.0 International
Background: Being available in Sri Lanka, Ready-to-serve drinks are more popular among Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living. Aim: To produce a ready-to-serve drink using pineapple juice with coconut milk. Methods and Material: Pineapple Juice (Ananas comosus) and Coconut milk were optimized to a blended ready to serve beverage which was mixed in four different predetermined ratios and stored for 14 days in glass bottles (200ml capacity). Physicochemical and sensory analysis were done according to the standards procedures. After 14 days of incubation period, four samples were tested for their sensory properties at CBL Natural foods laboratory. Results: The ratio of pineapple juice: coconut milk (71:29) was ranked as highest score (106) for sensory evaluation and content Total suspended solids (13 ºBrix), pH (4.25) and moisture (82.32). Conclusions: The formulation of mixed blend Pineapple juice beverage is possible to satisfy consumer tastes and preferences.