Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage Vachhani Nikunj M.1,*, Ahuja Kunal Kumar1, Thesiya Ankit J.1, Hazra Tanmay1, Ramani Vimal M.1 1College of Dairy Science, Kamdhenu University, Amreli-365 601, Gujarat, India *Corresponding Author: Nikunj M. Vachhani, College of Dairy Science, Kamdhenu University, Amreli-365 601, Gujarat, India, Email: nikunj31022005@gmail.com
Online Published on 06 January, 2024. Abstract Background Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day. Top Keywords Cactus pear, Fermented beverage, Prickly pear. Top |