Evaluation of Spiced Ready-to-Serve Beverage Prepared form Wild Edible under-Utilized Bhamora (Benthamidiacapitata (Wallich Ex Roxb.) Hara) Fruit

Abstract

Bhamora fruit (Benthamidiacapitata (Wallich ex Roxb.) Hara) is found growing wild at higher altitude of Himalayas. The fruit is utilized by the farmers for table purpose only and most of produce goes waste. The present study was carried out to evaluate the functional properties of fruit and to standardize the best combination of bhamora juice and spices extract to prepare bhamora spiced RTS (Ready-to-Serve) beverage. The bhamora fruit found to have an average 38.20 mm length, 36.35 mm breath and 47.71 g weight. The fruit contains a good amount of total soluble solids 16.2 °B, a higher amount of titratable acidity 2.16% as citric acid, reducing and total sugars 7.22% and 11.42% respectively. The antioxidant properties; ascorbic acid 248.40mg/ 100g while total phenolics and total anthocyanin was 493.12mg/ 100g and 282.75mg/100g respectively. In the bhamora spiced RTS beverage, antioxidant property as ascorbic acid found to be ranged between 30.8 to 32.6mg/ 100g, total phenols from 145.1 to 203.5mg/ 100g and total anthocyanin 64.01 to 76.23 in treatments from STa to ST6. On the basis of sensory, RTS beverage prepared with 25% juice content along with spices extract i.e. treatment ST4 adjudged as best.