Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological qualit…

A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation

Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

a ready to eat antioxidant rich appetizer based on coleusaromaticus its development and shelf life evaluation

Antioxidant rich products are valued due to their health benefits and Appetizers are required in several pathological and geographical stress situations such as prolonged exposure to altitude. The paper deals with the development of a shelf stable RTE (ready-to-eat) antioxidant rich herbal appetizer convenient to the consumer. Using ginger and Karpurvalli (Coleus aromaticus) as two independent variables, a central composite design with 13 experimental combinations was obtained. These combinations were processed by concentration and dehydration into the appetizer RTE munches using preprocessed ingredients and evaluated for antioxidant activity, vitamin C, and sensory characteristics. The product optimized using Design Expert Statistical Software had the proximate composition of 11.4% fat, 2.3% protein, and 75.0% carbohydrates, supplying about 82.36 Kcals per munch of 20 g. The munches packed in metalized polyester pouches had a shelf life of 10 months at 28 ± 5°C as well as 37°C storage. The RTE appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.

Studies on effect of irradiation on functional properties of two ready-to-drink appetizer beverages and their shelf lives

Purpose – The purposes of this paper are to extend the shelf life of juice/fluids and reduce the thermal damage of their functional components. Thermal processing is a universal method used to extend the shelf lives of juice/fluids. However, combination processing thought to be beneficial in extending the shelf life with least possible thermal damage. The shelf life of the two thermally processed appetizer beverages, i.e. ginger beverage and karpurvalli beverage was established up to six months. Design/methodology/approach – Both appetizer beverages were processed using irradiation in combination with heat treatment. A short thermal treatment at 95°C for 5 minutes was given to the bottled beverages, and these were then irradiated with different dosages of 1, 2 and 3 kGy. The samples were stored at room temperature (18-33°C), as well as at 37°C and periodically analysed for changes in pH, acidity, TSS, browning index, antioxidant activity and gingerol/carvacrol contents and for their microbiological qualit…

optimization of ginger based ready to drink appetizer by response surface methodology and its shelf stability

Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage.

PRACTICAL APPLICATIONS

The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

OPTIMIZATION OF GINGER‐BASED READY‐TO‐DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the Appetizers based on ginger are useful for appetite stimulation. A ready-to-drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in-pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage.

PRACTICAL APPLICATIONS

The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale-up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

Close Encounters-The appetizer”Close encounters, Artists on artistic research”, red Erna Grönlund, Gunnel Gustafsson, Anna Karin Ståhle och Hjalmar Blomqvist. (Stockholm, 2008)

Close Encounters-The appetizer”Close encounters, Artists on artistic research”, red Erna Gronlund, Gunnel Gustafsson, Anna Karin Stahle och Hjalmar Blomqvist. (Stockholm, 2008)

close encounters the appetizer close encounters artists on artistic research red erna gronlund gunnel gustafsson anna karin stahle och hjalmar blomqvist stockholm 2008

Close Encounters-The appetizer”Close encounters, Artists on artistic research”, red Erna Gronlund, Gunnel Gustafsson, Anna Karin Stahle och Hjalmar Blomqvist. (Stockholm, 2008)