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LWT - Food Science and Technology 42 (2009) 1031–1033Contents lists available at ScienceDirect

LWT - Food Science and Technology
journal homepage: www.elsevier.com/locate/lwt

Research Note

Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics
B. Renuka a, S.G. Kulkarni b, P. Vijayanand b, S.G. Prapulla a, *
a b

Fermentation Technology and Bioengineering Department, Central FoodTechnological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, India Fruit and Vegetable Technology Department, Central Food Technological Research Institute, Cheluvamba Mansion, Mysore 570 020, Karnataka, India

a r t i c l e i n f o
Article history: Received 11 May 2008 Received in revised form 12 September 2008 Accepted 18 November 2008 Keywords: Fructooligosaccharides Fruitjuice Fortification Prebiotics Sensory quality

a b s t r a c t
Fortification of selected fruit juice beverages (Pineapple, Mango and Orange juice) with fructooligosaccharides (FOSs), a low calorie prebiotic has been discussed. Results indicated that sucrose which is usually used as a sweetener in fruit juice beverages can be partially substituted with FOS without significantly affecting the overallquality. The fruit juice beverages were evaluated for physicochemical and sensory changes during 6 months storage period at ambient (25 Æ 2  C) and refrigeration temperature (4  C). The pH, total soluble solids, titratable acidity, and colour did not change significantly (P ! 0.05) during storage. The initial FOS content of pineapple, mango and orange juice beverages was 3.79, 3.45, and 3.62g/100 mL. The FOS content of the fruit juice beverages stored at refrigeration temperature was 2.00–2.39 g/100 mL after 6 months of storage and 2.69–3.32, 1.65–2.08 and 0.38– 0.58 g/100 mL at the second, fourth and sixth months of storage at ambient temperature respectively. The sensory analysis showed that the beverages were acceptable up to 4 and 6 months storage at ambient and refrigerationtemperature respectively. Ó 2008 Elsevier Ltd. All rights reserved.

1. Introduction There is a significant growth in the fruit juice market, which has attracted the attention of fruit growers, fruit juice distributors and processors to meet the demand. Fruit juice beverages with neutraceuticals are now gaining more importance in the fruit juice market (Stack, 1995). The consumption of foods andbeverages containing functional prebiotics and probiotics is the current global consumer trend (Mark-Herbert, 2004; Verbeke, 2005). Consequently the global functional food market is thriving with recent estimates indicating up to a $50 billion annual share (Stanton, Ross, Fitzgerald, & Van Sinderen, 2005). The supplementation of neutraceutical components and traditional nutritional ingredients improvesthe nutritional quality of beverages (Breithaupt, 2001). Fortification with novel functional ingredients such as probiotics (Luckow, Sheehan, Fitzgerald, & Delahunty, 2006), prebiotics like fructooligosaccharides (FOSs) is a recent development in this direction. Probiotics are live microbial food supplements that improve intestinal microbial balance (Fuller, 1989). Prebiotics promotes the growth...