Development of value added drinks from date palm juice (Phoenix sylvestris)

The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized...

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Autores principales:	Faria Hossain Shanta, Barun Kumar Rahut, Md Jahirul Islam, Md Obyedul Kalam Azad, Md. Abu Taher Sohel, Md Rashedur Rahman Rajib, Md Shams-Ud-Din, Md. Adnan
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Date palm (Phoenix sylvestris) Juice Value addition Ready to serve drinks Science (General) Q1-390 Social sciences (General) H1-99
Acceso en línea:	https://doaj.org/article/789a67fd6fd74b39b9161ccdba6f7f9f
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spelling	oai:doaj.org-article:789a67fd6fd74b39b9161ccdba6f7f9f2021-12-02T05:02:37ZDevelopment of value added drinks from date palm juice (Phoenix sylvestris)2405-844010.1016/j.heliyon.2021.e08322https://doaj.org/article/789a67fd6fd74b39b9161ccdba6f7f9f2021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2405844021024257https://doaj.org/toc/2405-8440The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized glass bottle. After that, this pasteurized juice was concentrated to 9%, 12%, 15%, 18% and 21% total soluble solids (TSS) levels and treated with 200 ppm of potassium metabisulfite (KMS) and stored at refrigerated temperature (4 °C). Among them, 18% TSS showed overall acceptability to sensory evaluations for colour, flavour, sweetness, TSS, acidity and microbial load. In contrast, heat treated date palm juice (9% TSS) was used to formulate RTS drinks containing 10%, 20%, 30% and 40% date palm juice, were preserved in sterilized bottles and stored at 30 °C. Results showed that RTS drinks containing 30% date palm juice secured the best colour, flavour, sweetness, TSS, acidity, microbial load and overall acceptability. Furthermore, no significant change was observed in TSS, acidity, microbial load up to three and six months for concentrated juice and RTS drinks, respectively.Faria Hossain ShantaBarun Kumar RahutMd Jahirul IslamMd Obyedul Kalam AzadMd. Abu Taher SohelMd Rashedur Rahman RajibMd Shams-Ud-DinMd. AdnanElsevierarticleDate palm (Phoenix sylvestris)JuiceValue additionReady to serve drinksScience (General)Q1-390Social sciences (General)H1-99ENHeliyon, Vol 7, Iss 11, Pp e08322- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Date palm (Phoenix sylvestris) Juice Value addition Ready to serve drinks Science (General) Q1-390 Social sciences (General) H1-99
spellingShingle	Date palm (Phoenix sylvestris) Juice Value addition Ready to serve drinks Science (General) Q1-390 Social sciences (General) H1-99 Faria Hossain Shanta Barun Kumar Rahut Md Jahirul Islam Md Obyedul Kalam Azad Md. Abu Taher Sohel Md Rashedur Rahman Rajib Md Shams-Ud-Din Md. Adnan Development of value added drinks from date palm juice (Phoenix sylvestris)
description	The high decaying tendency of date palm juice limited its manifold application. Here, we developed a preservation technique for concentrated juice and formulated ready to serve (RTS) drinks. The collected date palm juice was heated at 85 °C for 5 min; scum was removed and preserved in the sterilized glass bottle. After that, this pasteurized juice was concentrated to 9%, 12%, 15%, 18% and 21% total soluble solids (TSS) levels and treated with 200 ppm of potassium metabisulfite (KMS) and stored at refrigerated temperature (4 °C). Among them, 18% TSS showed overall acceptability to sensory evaluations for colour, flavour, sweetness, TSS, acidity and microbial load. In contrast, heat treated date palm juice (9% TSS) was used to formulate RTS drinks containing 10%, 20%, 30% and 40% date palm juice, were preserved in sterilized bottles and stored at 30 °C. Results showed that RTS drinks containing 30% date palm juice secured the best colour, flavour, sweetness, TSS, acidity, microbial load and overall acceptability. Furthermore, no significant change was observed in TSS, acidity, microbial load up to three and six months for concentrated juice and RTS drinks, respectively.
format	article
author	Faria Hossain Shanta Barun Kumar Rahut Md Jahirul Islam Md Obyedul Kalam Azad Md. Abu Taher Sohel Md Rashedur Rahman Rajib Md Shams-Ud-Din Md. Adnan
author_facet	Faria Hossain Shanta Barun Kumar Rahut Md Jahirul Islam Md Obyedul Kalam Azad Md. Abu Taher Sohel Md Rashedur Rahman Rajib Md Shams-Ud-Din Md. Adnan
author_sort	Faria Hossain Shanta
title	Development of value added drinks from date palm juice (Phoenix sylvestris)
title_short	Development of value added drinks from date palm juice (Phoenix sylvestris)
title_full	Development of value added drinks from date palm juice (Phoenix sylvestris)
title_fullStr	Development of value added drinks from date palm juice (Phoenix sylvestris)
title_full_unstemmed	Development of value added drinks from date palm juice (Phoenix sylvestris)
title_sort	development of value added drinks from date palm juice (phoenix sylvestris)
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/789a67fd6fd74b39b9161ccdba6f7f9f
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Development of value added drinks from date palm juice (Phoenix sylvestris)

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