Standardization of methods for preparation of appetizer and ready-to-serve beverage from seabuckthorn (Hippophae sp.) berries.

摘要

Suitability of sea buckthorn berries for the preparation of an appetizer (spiced squash) and a ready-to-serve beverage was investigated. The hot break method, which consisted of heating the berries at 90 +or- 2 degrees C for 5 min, followed by extraction of pulp through a pulper was found to be the most appropriate technique in terms of ease of handling, pulp yield and practicality of the operation. Highest quality RTS beverage was obtained using 10% sea buckthorn pulp, with the addition of cane sugar syrup, but not citric acid or synthetic colour. For preparation of the appetizer, a composition containing 0.5% spices (cumin, cardamon, black pepper, common salt, rock salt, ginger juice and mint extract), 25% sea buckthorn pulp and 45 degrees Brix TSS was found to be optimal. Both products contained appreciable amounts of vitamin C (43.3-105.3 mg%), carotenoids (1.5-3.9%), proteins (164.5-398.8 mg%) and total phenols (0.03-0.08 mg%).