Internship report on formulation and sensory evaluation of mixed Fruit Juice of Chalta and Tamarind at Institute of Food Science & Technology (IFST) (BCSIR) Dhaka

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.