Development of ready-to-serve pineapple juice with coconut milk. Kumara, A.; Gedara, M.; Lasantha Mahagamage, Y.; and Arampath, P., C. The North African Journal of Food and Nutrition Research, 03(06):214-218, 2019.
Development of ready-to-serve pineapple juice with coconut milk [pdf]Paper  Development of ready-to-serve pineapple juice with coconut milk [link]Website  abstract   bibtex   
Background: Being available in Sri Lanka, Ready-to-serve drinks are more popular among Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living. Aims: To produce a ready-to-serve drink using pineapple juice with coconut milk. Methods and Material: Pineapple Juice (Ananas comosus) and Coconut milk were optimized to a blended ready to serve beverage which was mixed in four different predetermined ratios and stored for 14 days in glass bottles (200ml capacity). Physicochemical and sensory analysis were done according to the standards procedures. After 14 days of incubation period, four samples were tested for their sensory properties at CBL Natural foods laboratory. Results: The ratio of pineapple juice: coconut milk (71:29) was ranked as highest score (106) for sensory evaluation and content Total suspended solids (13 ºBrix), pH (4.25) and moisture (82.32). Conclusions: The formulation of mixed blend Pineapple juice beverage is possible to satisfy consumer tastes and preferences.
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 year = {2019},
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 pages = {214-218},
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 abstract = {Background: Being available in Sri Lanka, Ready-to-serve drinks are more popular among  Sri Lankan’ consumers . Further, ready-to-serve organic fruit drinks are nowadays becoming more popular due to more concern about healthy living.  Aims: To produce a ready-to-serve drink using pineapple juice with coconut milk. Methods and Material: Pineapple Juice (Ananas comosus) and Coconut milk were optimized to a blended ready to serve beverage which was mixed in four different predetermined ratios and stored for 14 days in glass bottles (200ml capacity). Physicochemical and sensory analysis were done according to the standards procedures. After 14 days of incubation period, four samples were tested for their sensory properties at CBL Natural foods laboratory. Results: The ratio of pineapple juice: coconut milk (71:29) was ranked as highest score (106) for sensory evaluation and content Total suspended solids (13 ºBrix), pH (4.25) and moisture (82.32). Conclusions: The formulation of mixed blend Pineapple juice beverage is possible to satisfy consumer tastes and preferences.},
 bibtype = {article},
 author = {Kumara, Ajith and Gedara, Mahagama and Lasantha Mahagamage, Yohan and Arampath, Palitha C},
 journal = {The North African Journal of Food and Nutrition Research},
 number = {06}
}