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Development of a fruit-based carbohydrateelectrolyte drink and evaluation of its’ physicochemical and sensory properties |
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| รหัสดีโอไอ | |
| Creator | K.H.M.L.S. Ketakumbura |
| Title | Development of a fruit-based carbohydrateelectrolyte drink and evaluation of its’ physicochemical and sensory properties |
| Contributor | E.R.J. Samarakoon, K.P.D.A. Pathirage |
| Publisher | Mahasarakham University |
| Publication Year | 2568 |
| Journal Title | Food Agricultural Sciences and Technology (FAST) |
| Journal Vol. | 11 |
| Journal No. | 2 |
| Page no. | 144-161 |
| Keyword | Carbohydrate-electrolyte drinks, king coconut, physicochemical properties, sensory attributes, sweet orange |
| URL Website | https://ph02.tci-thaijo.org/index.php/stej/index |
| Website title | Food Agricultural Sciences and Technology (FAST) |
| ISSN | 2822-1001 (Print), 2822-101X (Online) |
| Abstract | Carbohydrate-electrolyte drinks (CEDs) are formulated as suitable for maintaining hydration within an individual during physical activities. This study was performed to develop a natural CED investigating its physicochemical, sensory, and microbiological properties. King coconut, sweet orange, and water were used as the main ingredients and three formulations (F1-F3) were developed by changing the percentages of water and king coconut water mixture while the percentages of other ingredients were kept constant. The F1-F3 formulations had total sugar contents of 86.84±3.60, 91.47±2.08, and 99.29±1.86 g/L, respectively while the sodium contents were 446.33±7.51, 446.33±7.51, and 481.00±13.00 mg/L, respectively complying with the international standards. Titratable acidities and ascorbic acid contents of the formulations ranged between 0.55±0.04 - 0.60±0.04% and 147.07±6.37 - 165.45±19.10 mg/ 100g respectively. pH values of the formulations were around 3. Since the F2 formulation showed the highest median values for all the statistically significant sensory attributes, it was selected to be commercialized. The proximate composition showed 93.3% of moisture, 6.5% of carbohydrates, and 0.1% for each protein and ash. However, fat and crude fibre were not detected and one serving of drink carried approximately 26.4 kcal. The obtained results for aerobic plate count, Coliform, and E. coli complied with the standards suggesting that the pasteurization process was effective. Ascorbic acid content, pH, TSS, reducing sugar content, and sodium content were affected by the heat treatment giving significant differences. The study findings showed the potential for commercializing this CED as a natural alternative with optimum efficacy and appropriate palatability. |
