food-safety-food-science-2019-scientifictracks

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allied

academies

March 07-09, 2019 | London, UK

International Conference on

Food Safety and Hygiene

Nutrition, Food Science and Technology

Joint Event

Journal of Food Technology and Preservation | Volume 3

Optimization and characterization of physicochemical and bio-active attributes of functional peach-

based beverage

Saira Sattar

Government College University Faisalabad, Pakistan

he demand for functional foods and drinks with health

benefit is on the increase. The synergistic effect from

mixing twoormore of suchdrinks cannot be overemphasized.

This study was carried out to formulate and investigate the

effects of blending on peach juice incorporated with plum

juice and sugar solution, regarding resultant changes in

the chemical composition and antioxidant capacity of the

optimized mixed beverage. Composition of mixed fruit

beverage was optimized by D-optimal mixture design in the

ratio of 72 (peach juice): 25 (plum juice) :2 (sugar solution) to

form a blended beverage with acceptable sensory attributes.

The formulated peach based beverage had greater TPC, TFC,

antioxidant activity and organic acids concentration than

average peach juice. High levels of organic acids including

citric, malic, oxalic and shikimic acid were determined in the

formulated beverage which results in low pH value of the

beverage. This research therefore indicates the significance

of peach and plum juices, making them viable ingredients for

the production of functional beverages possessing important

antioxidant properties with potential health benefits.

Speaker Biography

Saira Sattar is a PhD scholar at Government College university Faisalabad, Pakistan. She

has done her PhD research work at University of Leeds, UK under research fellowship

program. Her research article has been recently published in allied academic journal of

food technology and preservation.

Saira Sattar

, J Food Technol Pres, Volume 3

DOI: 10.4066/2591-796X-C1-005