Studies on Physico-Chemical Properties of Noni Fruit (Morinda Citrifolia) and Preparation of Noni Beverages

Abstract

Noni (Morinda citrifolia linn) fruits are edible but they don’t have nice taste and flavor. In present investigation attempts have been made to standardize the recipes for preparation of noni beverages i.e. RTS, Squash and Syrup and to study the physicochemical characteristics of noni fruit and techno economic feasibility of prepared beverages. The recipe for preparation of Noni RTS beverage was standardized by varying the levels of juice, TSS. Study revealed that the final beverage i.e. RTS having 10% juice,140 bx T.S.S. and 2%ginger extract was found to be more acceptable. The effect of level of dilution on sensory quality of squash and syrup revealed that Squash and Syrup with 1: 3 and 1: 4 dilutions respectively were found to be more acceptable. The cost of noni RTS beverage, squash and syrup per litre was Rs.21.84, 53.84 and 59.94 respectively, shows that prepared noni beverages were cheap and cost effective.