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Development Of Lychee Pulpy Drinks And Quality Assessment During Storage

Author

Listed:
  • Tajnuba Sharmin

    (M.S.c. Animal Nutrition, Agriculture and Forestry University, Chitwan, Nepal)

  • Shamim Reza

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Md. Azadul Islam

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Shamim Hossain

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Saddam Hossain

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Abu Darda Masud

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Asraful Alam

    (Department of Food Engineering, NPI University of Bangladesh, Manikgonj.)

  • Fahriha NurA Kabir

    (Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Bangladesh.)

Abstract

The experiment was concerned with developing of Lychee pulpy drinks to assess its prospect in respect to its marketability and food value. The fruits were collected and the pulp was extracted. Then the pulp was analyzed for proximate composition. Lychee pulpy drinks were prepared, analyzed the changes of TSS (Total soluble solid), acidity, pH, viscosity and gas volume and compared with carbonated lychee pulpy drinks and carbonated lychee drinks. Products were stored at room temperatures in PET (polyethylene terephthelate) bottles and changes during storage were observed at an interval of 1 month for a period of 7 months. A testing panel consisting 14 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the following lychee pulpy drink was awarded the highest scores by the panelists.

Suggested Citation

  • Tajnuba Sharmin & Shamim Reza & Md. Azadul Islam & Shamim Hossain & Saddam Hossain & Abu Darda Masud & Asraful Alam & Fahriha NurA Kabir, 2021. "Development Of Lychee Pulpy Drinks And Quality Assessment During Storage," Sustainability in Food and Agriculture (SFNA), Zibeline International Publishing, vol. 2(1), pages 31-39, January.
    • Handle: RePEc:zib:zbsfna:v:2:y:2021:i:1:p:31-39
    DOI: 10.26480/sfna.01.2021.31.39
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