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Research Note
Fructooligosaccharide fortification of selected fruit juice beverages:
Effect on the quality characteristics
B. Renuka a, S.G. Kulkarni b, P. Vijayanand b, S.G. Prapulla a,*
a Fermentation Technology and Bioengineering Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, Indiab Fruit and Vegetable Technology Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, India
a r t i c l e i n f o
Article history:
Received 11 May 2008
Received in revised form
12 September 2008
Accepted 18 November 2008
Keywords:
Fructooligosaccharides
Fruit juice
Fortification
Prebiotics
Sensory quality
a b s t r a c t
Fortification of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligo-
saccharides (FOSs), a low calorie prebiotic has been discussed. Results indicated that sucrose which is
usually used as a sweetener in fruit juice beverages can be partially substituted with FOS without
significantly affecting the overall quality. The fruit juice beverages were evaluated for physicochemical
and sensory changes during 6 months storage period at ambient (25 2 C) and refrigeration temper-
ature (4 C). The pH, total soluble solids, titratable acidity, and colour did not change significantly
(P! 0.05) during storage. The initial FOS content of pineapple, mango and orange juice beverages was
3.79, 3.45, and 3.62 g/100 mL. The FOS content of the fruit juice beverages stored at refrigeration
temperature was 2.002.39 g/100 mL after 6 months of storage and 2.693.32, 1.652.08 and 0.38
0.58 g/100 mL at the second, fourth and sixth months of storage at ambient temperature respectively.
The sensory analysis showed that the beverages were acceptable up to 4 and 6 months storage at
ambient and refrigeration temperature respectively.
2008 Elsevier Ltd. All rights reserved.
1. Introduction
There is a significant growth in the fruit juice market, which has
attracted the attention of fruit growers, fruit juice distributors and
processors to meet the demand. Fruit juice beverages with neu-
traceuticals are now gaining more importance in the fruit juice
market (Stack, 1995). The consumption of foods and beverages
containing functional prebiotics and probiotics is the current global
consumer trend (Mark-Herbert, 2004; Verbeke, 2005). Conse-
quently the global functional food market is thriving with recent
estimates indicating up to a $50 billion annual share (Stanton, Ross,
Fitzgerald, & Van Sinderen, 2005).
The supplementation of neutraceutical components and tradi-
tional nutritional ingredients improves the nutritional quality ofbeverages (Breithaupt, 2001). Fortification with novel functional
ingredients such as probiotics (Luckow, Sheehan, Fitzgerald, &
Delahunty, 2006), prebiotics like fructooligosaccharides (FOSs) is
a recent development in this direction. Probiotics are live microbial
food supplements that improve intestinal microbial balance (Fuller,
1989). Prebiotics promotes the growth or activity of a limited
number of bacterial species, especially probiotics in the gut. They
selectively nourish the beneficial intestinal flora, stimulate their
proliferation, and reinforce their action (Ziemer & Gibson, 1998).
The FOSs have attracted special attention because of their prebiotic
properties and also due to their sweet taste being very similar to
that of sucrose (Yun, 1996). They act as functional food ingredients
and exhibit specific physiological effects such as growth stimula-
tion of beneficial Bifidobacteria in the digestive tract, decrease in
total cholesterol and lipid in serum, relief of constipation and
general improvement of human health (Tomomatsu, 1994).
Preparation of FOS based spread, beverage concentrate and
honey like product carried out by our group has been successful
and the processes have been patented (Ramesh, Ramalakshmi,
Sangeetha, & Prapulla, 2004). On similar lines a study has been
taken to fortify selected fruit juice beverages.
2. Materials and methods
2.1. Preparation of FOS syrup
FOS was produced by the transfructosylation of sucrose using
FTase enzyme obtained by submerged fermentation using Asper-
gillus oryzae MTCC 5154 (Sangeetha, Ramesh, & Prapulla, 2003).
2.2. Preparation of fruit juice beverages
Ripe pineapple, mango and orange fruits were procured from
the local fruit market. The fruits were washed, peeled, crushed and* Corresponding author. Tel.: 91 821 2515792; fax: 91 821 2517233.
E-mail address: [email protected] (S.G. Prapulla).
Contents lists available at ScienceDirect
LWT - Food Science and Technology
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0023-6438/$ see front matter 2008 Elsevier Ltd. All rights reserved.doi:10.1016/j.lwt.2008.11.004
LWT - Food Science and Technology 42 (2009) 10311033
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passed through pulper to obtain pulp. In case of oranges, the fruits
were peeled and passed through a screw type juice extractor to
obtain orange juice. Based on the initial sucrose content of each of
the three fruit pulp/juice, sugar syrups were prepared by mixing
135, 35, and 195 g of sucrose in 5847, 5947, and 5947 g of water for
pineapple, mango, and orange fruit juices respectively to achieve
uniform sweetness. To each of the sugar syrups prepared, citric acid
(18 g), FOS syrup (2000 g) and respective fruit pulp/juice (2000 g)
were added. The prepared fruit juice beverages were heated to
90 C and hot filled into presterilized bottles and were allowed to
cool. Another set of fruit juice beverages containing only sucrose
without any added FOS was prepared and used as control.
2.3. Characterization and storage studies of fruit juice beverages
Fruit juice beverages were stored at ambient (25 2 C) and
refrigeration (4 C) temperature for 6 months and were analyzed
for colour, changes in the FOS content, total soluble solids (TSS),
titratable acidity, pH and sensory qualities at regular intervals of 2
months.
2.4. FOS content
A known volume of fruit juice beverages fortified with FOS was
centrifuged at 8000 rpm for 20 min. The supernatant was filtered
through 0.45 m cellulose nitrate filter (Millipore India Pvt ltd.) and
appropriately diluted with triple distilled water and analyzed by
HPLC (Sangeetha, Ramesh, & Prapulla, 2002).
2.5. Sensory evaluation
Sensory evaluation was carried out by hedonic scale consisting
of 10 points (110), where 910 excellent, 78 very good, 5
6 good, 34 fair, 12 poor (Sidel & Stone, 1993). An internal
panel of seven expert members evaluated the products for colour,
appearance, taste/flavour, mouth feel and overall acceptability.
3. Results and discussion
3.1. Retention of FOS in the fortified fruit juice beverages
Fig. 1 presents retention of FOS in the fortified fruit juice
beverages as a function of storage time. At the end of 6 months of
storage, a significant amount of FOS was retained in the fruit juice
beverages stored at refrigeration temperature in comparison with
those stored at ambient temperatures. There was a noticeable
change in the acceptable quality characteristics after 4 months
storage at ambient temperature. Fruit juice beveragesin general are
fast moving commodity and generally do not remain unsold for
more than 24 months. Thus, the present study clearly indicates
that fruit juice beveragescan successfully be fortified with FOSwith
shelf life of 4 months at ambient temperature.
3.2. Characterization of fruit juice beverages during storage
The changes in pH, TSS (Brix), and titratable acidity of the fruit
juice beverages, when analyzed using ANOVA were not statistically
significant at the 5% level between time zero (initial) and180 days (6
months)of storage at ambient and refrigeration temperature. The pH
of the fruit juice beverages fortified with FOS was in the range of
3.233.57 as against the control (3.303.82). Similar observations
with respect to the changes in pH as a function of storage time and
temperature have been made (Kaanane, Kane, & Labuza, 1988;
Martin, Solanes, Bota, & Sancho, 1995; Souci, Fachmann, & Kraut,
1987). TSS (Brix) of the fruit juice beverages varied from 15 to
16 Brix and was stable throughout the storage period (4 C &
25 2 C). The stability of theTSS could be due to theheat treatment
prior to storage. Titratable acidity of fruit juice beverages varied from
0.23 to 0.35 g citric acid/100 mL juice. The acidity was fairly constant
throughout the storage. This indicates the stability of the fruit juice
beverages fortified with FOS over storage and the beverages retained
all the desirable sensorial properties, as compared to control. Results
also indicated that there was no noticeable change (P! 0.05) in
the colour during storage. This has an important bearing on the
consumer acceptance of the fortified juices, as colour is one of the
primary quality characteristics, which appeals to the consumer.
3.3. Sensory evaluation
No significant changes were detected in the overall quality of
the fruit juice beverages fortified with FOS in comparison with
that of control by the panelists after 4 months of storage at
ambient temperature (Table 1). Sensory qualities of the fruit juice
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
Initial
(252C)
2 months
(252C)
4 months
(252C)
6 months
(252C)
6 months
(4C)
Storage period (months)
FOS(g/100g)
Fig. 1. Effect of storage period on FOS content (g/100 g) of fruit juice beverages.
: Pineapple, : Mango and : Orange juices fortified with FOS.
Table 1
Sensory scores of fruit juice beverages during storage of 6 months at ambient temperature (25 2 C).
Fruit juice beverage Colour Taste/flavour Overall quality
Storage period (months)
Initial 2 4 6 Initial 2 4 6 Initial 2 4 6
PF 9.0 8.6 7.5 6.4 8.9 8.0 7.4 6.3 9.0 8.5 7.6 6.4
PC 9.0 8.7 7.5 6.5 9.0 8.2 7.7 6.6 9.0 8.7 7.7 6.6
MF 9.1 8.4 7.4 6.3 8.8 8.1 7.6 6.2 8.7 8.0 7.6 6.3
MC 9.2 8.6 7.5 6.6 8.9 8.3 7.8 6.3 8.8 8.3 7.8 6.6
OF 8.8 8.0 7.3 6.4 8.6 7.9 7.5 6.1 8.8 8.1 7.5 6.1
OC 9.0 8.3 7.5 6.5 8.8 8.1 7.7 6.3 8.9 8.3 7.6 6.0
PF:FOS fortifiedpineapple juice, MF:FOS fortifiedmango juice, OF: FOSfortifiedorange juice, PC:Pineapple juicewith Sucrose,MC: Mango juicewith sucrose,OC: Orange juicewith sucrose (control).
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beverages stored at ambient and refrigerated temperature was
studied on the basis of the consideration that a minimally
acceptable product should be equivalent to rating 5 (colour,
consistency, taste, flavour and overall quality) of its sensory
quality. Fruit juice beverages fortified with FOS were found to be
acceptable up to 4 and 6 months based on the evaluation of
overall quality at ambient and refrigeration temperature
respectively.
4. Conclusion
The changes in the present day consumers life style have led
to a vital change in the marketing trends of food sector. Todays
consumer being more health conscious is seeking products with
greater health benefits and there is a great demand for health
foods. The present study clearly indicates that fruit juice
beverages can successfully be fortified with FOS with shelf life of
4 months and 6 months at ambient and refrigeration tempera-
ture respectively. There were no undesirable changes in the
physicochemical characteristics of the fruit juice beverages
fortified with FOS. Overall quality of the fruit juice beverages
fortified with FOS for 4 months of storage at ambient tempera-ture was acceptable as indicated by sensory analysis. Constant
pH, TSS, TA and viscosity of fruit juice beverages clearly indicates
that there is no spoilage either due to microbial or enzymatic
reaction. The present study has opened up a new avenue for the
preparation of a commonly available, hugely popular healthy
beverage.
Acknowledgement
The authors are thankful to Director, CFTRI for supporting the
research work. The professional association with Late Dr. M.N.
Ramesh, Scientist, CFTRI is greatly acknowledged. B Renuka is
thankful to DST for the woman scientist fellowship.
References
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B. Renuka et al. / LWT - Food Science and Technology 42 (2009) 10311033 1033
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