Abstract:
Tamarindus indica L, commonly known as Tamarind , it contains high amount of tartaric acid
which have cholesterol reducing capacity and widely used to provide a sweet and tart flavor.
Dillenia indica, commonly known as chalta and in English known as Elephant apple , is a
good source of antioxidant the objectives of this study were to formulate and biochemical
evaluation as well as test the acceptability of a natural passion fruit beverage using a mixture of
chalta and tamarind. Chalta and Tamarind fruits were collected from the local market of Dhaka
city. Juices were extracted from both the fruits by using extractor. The juices of chalta and
tamarind were mixed with 1:2 proportions. Different physicochemical, microbiological and
organoleptic analyses were done at Institute of Food Science & Technology IFST, BCSIR,
Dhaka for mixed juice. Results obtained from the analysis of mixed juice showed that the PH =
3.2, TSS=17% , Titratable acidity = 0.68% , Vitamin C = 75.00 mg% , Total sugar = 13.36%
, Reducing sugar =12.3% and Ash = 0.10%.Important minerals Sodium(Na), Potassium (K),
Calcium (Ca), Iron(Fe) and Manganese (Mg) ware measured by Atomic Absorption
Spectroscopy Method (AAS). Results from analysis showed that the mixed juice rich in Na-
4.20mg%, K-124.25mg%, Ca-0.46mg%, Fe-1.56mg% and Mg-0.02mg% respectively.
Microbiological and sensory evaluations were done to examine suitability and acceptability of
the juice. Microbiological analysis showed that the Total viable count 36 Yeast mold count: Nil
and Total coli form count: Nil, respectively. Results obtained from overall analysis showed that
the juice sample was suitable and highly acceptable for human consumption and can provide
higher antioxidant (vitamin C) and important minerals and will be a sustainable health beneficial
drink for human.
