This paper is published in Volume-3, Issue-6, 2017

Area
Food Science and Technology
Author
Nigam Mukta
Co-authors
Mishra Sunita, Srivastava Aparna
Org/Univ
Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Rae Bareli Road, Lucknow, UP, India
Pub. Date
December 9, 2017
Paper ID
V3I6-1372
Publisher
Keywords
Super food , Anti- Aging Properties , Sensory Evolution, Shelf Life, Packaging.

Citations

IEEE
Nigam Mukta, Mishra Sunita, Srivastava Aparna. Different Types of Super Food Product Its Sensory Evaluation Storage and Packaging, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Nigam Mukta, Mishra Sunita, Srivastava Aparna (2017). Different Types of Super Food Product Its Sensory Evaluation Storage and Packaging. International Journal of Advance Research, Ideas and Innovations in Technology, 3(6) www.IJARIIT.com.

MLA
Nigam Mukta, Mishra Sunita, Srivastava Aparna. "Different Types of Super Food Product Its Sensory Evaluation Storage and Packaging." International Journal of Advance Research, Ideas and Innovations in Technology 3.6 (2017). www.IJARIIT.com.

Abstract

Superfood is an informal term for foods that benefit the body in many different ways. Superfoods help to meet several dietary needs and are great sources of essential vitamin and minerals also fight disease and sickness, making them powerful anti-aging tools. Some super like avocado, rambuten, dragon fruits blackberries, blueberries, corn, garlic, ginger, onion berries, etc. All foods that have been associated with preventing age are called antiaging foods. The aging process is natural to life for every person. There are many products and methods to prevent and reduce aging, from antiaging skin care The study was carried out to determine the different types of superfood product and shilf life (packaging) of orange squash and ginger ele juice, kiwi sherbet produced were prepared and were processed into juices and sensory analysis of the juices were done. Fruits juices of orange, which was stored for 6o day in orange squash, and ginger ele, product were pressurization and storage in packaging glass bottles (250ml). Sensory evaluation showed that there was no significant difference among the juices from four samples considering color and overall acceptability. But considering flavor and texture, there was significant difference among the juices from three samples and sample 3 was the best. However, the shelf life of juice was established within 30 days.
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