Development and Nutritional Evaluation of Ready-to-Drink Beverage Using the Choongan (Caralluma tuberculata L.) Extract
Table 2
Physicochemical characteristics of Caralluma ready to drink (RTD) during storage.
Treatments
Days
pH
Acidity (%)
TSS (%)
Viscosity (cP)
T0
1
3.17 ± 0.01h
0.05 ± 0.002ac
13.13 ± 0.06ef
0.35 ± 0.26b–e
7
3.81 ± 0.01b
0.04 ± 0.001d–g
12.60 ± 0.10g
0.37 ± 0.01b–e
14
3.82 ± 0.01b
0.03 ± 0.002fgh
12.13 ± 0.06hi
0.16 ± 0.01f
21
4.01 ± 0.01a
0.03 ± 0.008hi
11.60 ± 0.10j
0.14 ± 0.01f
T1
1
2.82 ± 0.01p
0.05 ± 0.001ab
14.01 ± 0.01b
0.41 ± 0.01a–d
7
2.84 ± 0.01o
0.04 ± 0.001de
13.70 ± 0.10cd
0.41 ± 0.01a–d
14
3.15 ± 0.01i
0.04 ± 0.001def
13.00 ± 0.10f
0.37 ± 0.01b–e
21
3.20 ± 0.01g
0.03 ± 0.002gh
12.20 ± 0.10hi
0.22 ± 0.01ef
T2
1
2.87 ± 0.01n
0.04 ± 0.002cd
13.80 ± 0.10bc
0.51 ± 0.01ab
7
3.02 ± 0.01k
0.04 ± 0.001de
13.40 ± 0.10de
0.48 ± 0.01abc
14
3.17 ± 0.01h
0.04 ± 0.001d–g
13.10 ± 0.10ef
0.41 ± 0.01a–d
21
3.26 ± 0.01f
0.01 ± 0.001j
12.13 ± 0.15hi
0.28 ± 0.01d–f
T3
1
3.07 ± 0.01j
0.04 ± 0.003b–d
13.40 ± 0.10de
0.56 ± 0.01a
7
3.30 ± 0.01e
0.04 ± 0.002cd
13.20 ± 0.10ef
0.50 ± 0.01ab
14
3.64 ± 0.01d
0.04 ± 0.001de
12.40 ± 0.10gh
0.42 ± 0.01a–d
21
3.72 ± 0.01c
0.02 ± 0.002i
12.03 ± 0.12i
0.32 ± 0.02c–f
T4
1
2.53 ± 0.02r
0.05 ± 0.003a
15.10 ± 0.10a
0.57 ± 0.01a
7
2.63 ± 0.02q
0.04 ± 0.004b–d
14.10 ± 0.10b
0.52 ± 0.01ab
14
2.92 ± 0.01m
0.04 ± 0.002bcd
13.70 ± 0.10cd
0.46 ± 0.01a–d
21
2.96 ± 0.02l
0.03 ± 0.004e–h
13.20 ± 0.10ef
0.39 ± 0.01a–e
T0 = control (without the Caralluma extract) RTD, T1 = 0.5 g Caralluma extract RTD, T2 = 1.0 g Caralluma extract RTD, T3 = 1.5 g Caralluma extract RTD, and T4 = 2.0 g Caralluma extract RTD. Means with different letters show significant () variations between treatments and storage.
