A PROCESS OF PREPARATION OF NUTRITIOUS PROBIOTIC DRAGON FRUIT - HONEY BEVERAGE

Abstract

TITLE: A PROCESS OF PREPARATION OF NUTRITIOUS PROBIOTIC DRAGON FRUIT - HONEY BEVERAGE APPLICANT: MEENAKSHI ACADEMY OF HIGHER EDUCATION AND RESEARCH ABSTRACT The present invention discloses a process of preparation of nutritious probiotic dragon fruit - honey beverage comprises of following steps: a. blending honey, dragon fruit, soy milk and dragon fruit peel to form a suspension; b. adding strain of Lactobacillus acidophilus (NCDC14) to the suspension and allowing to ferment for 24 hours at 37oC to form of nutritious probiotic dragon fruit - honey beverage. The present invention also discloses a nutritious probiotic dragon fruit - honey beverage prepared by the process as described above.

Specification

Description:Form 2


THE PATENT ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)





"A PROCESS OF PREPARATION OF NUTRITIOUS PROBIOTIC DRAGON FRUIT - HONEY BEVERAGE"






in the name of MEENAKSHI ACADEMY OF HIGHER EDUCATION AND RESEARCH an Indian National having address at NO.12, VEMBULIAMMAN KOIL STREET, WEST K.K. NAGAR, CHENNAI, CHENNAI - 600 078, TAMIL NADU, INDIA.,


The following specification particularly describes the invention and the manner in which it is to be performed.


SOURCE AND GEOGRAPHICAL ORIGIN OF THE BIOLOGICAL MATERIAL:

SL.
NO COMMON NAME SCIENTIFIC NAME PART OF BIOLOGICAL SOURCES SOURCE OF ACCESS DETAILS OF GEOGRAPHICAL LOCATION
1 Honey bee Apis cerana indica Crop - honey Market (i) Name of the Market:
Grace Super Market.

(ii) Contact details:
100A, 5, Ponnambalam Salai, Sector 11,
K. K. Nagar,
Chennai - 600078,
Tamil Nadu,
India.
2 Dragon fruit Hylocereus undatus Fruit Market (i) Name of the Market:
Koyambedu Fruit Market.

(ii) Contact details:
T/A-118, Anna Fruit Market, Wholesale Market Complex, Koyambedu,
Chennai - 600107,
Tamil Nadu,
India.
3 Soymilk Glycine max Milk Market (i) Name of the Market:
Grace Super Market.

(ii) Contact details:
100A, 5, Ponnambalam Salai, Sector 11,
K. K. Nagar,
Chennai - 600078,
Tamil Nadu,
India.
4 Dragon fruit Hylocereus undatus Peel Market (i) Name of the Market:
Koyambedu Fruit Market.

(ii) Contact details:
T/A-118, Anna Fruit Market, Wholesale Market Complex, Koyambedu,
Chennai - 600107,
Tamil Nadu,
India.
5 Lactobacillus Lactobacillus acidophilus Whole organism Repositories (i) Name of the Repositories:
National Collection of Dairy Culture (NCDC).

(ii) Contact details:
Karnal,
Haryana - 132001.


FIELD OF THE INVENTION:
The present invention generally relates to a nutritious beverage. More particularly, the present invention relates to a process for preparing a nutritious beverage for improving nutritional quality and product thereof.

BACKGROUND OF THE INVENTION:

Nutrition is the source of energy that is required to carry out all the processes of human body. A balanced diet is a combination of both macro- and micronutrients. "Nutritional inadequacy" involves an intake of nutrients that is lower than the estimated average requirement, whereas "nutritional deficiency" consists of severely reduced levels of one or more nutrients, making the body unable to normally perform its functions. Malnutrition could be caused by environmental factors, like food scarcity, as well as disease conditions, like anorexia nervosa, fasting, swallowing inability, persistent vomiting, impaired digestion, intestinal malabsorption, or other chronic diseases. Nutritional biomarkers - like serum or plasma levels of nutrients such as folate, vitamin C, B vitamins, vitamin D, selenium, copper, zinc - could be used for the evaluation of nutrient intake and dietary exposure. Macronutrients deficiencies could cause kwashiorkor, marasmus, ketosis, growth retardation, wound healing, and increased infection susceptibility, whereas micronutrient - like iron, folate, zinc, iodine, and vitamin A - deficiencies lead to intellectual impairment, poor growth, perinatal complications, degenerative diseases associated with aging and higher morbidity and mortality. Preventing macro- and micronutrient deficiency is crucial and this could be achieved through supplementation and food-based approaches.

There are reports available in the state of the art relating to carbonated drinks.

US4695468A discloses a method of producing a carbonated beverage for example a soft drink, which method comprises dispensing into a sealable receptacle a predetermined amount of a liquid flavor extract, adding to said receptacle an appropriate portion of yeast; fermentable sugar and an amount of water to provide suitable dilution of said flavor extract, and permitting the receptacle to stand so as to effect fermentation by the yeast and consequently production of a carbonated soft drink. Control reagents are incorporated in the liquid flavor extract to provide a suitable "bite" in the eventual beverage and to cause termination of fermentation when the pH drops to a certain level. The method affords a simple means of producing soft drink beverages in small or large quantities in the home. Also disclosed is a unitary package comprising the liquid flavor extract, individual portions of the yeast and dispensing means for releasing a predetermined portion of the extract into a sealable receptacle for commencing the fermentation procedure.

US20120177799A1 discloses a beverage mix, comprising:carbon dioxide;table vinegar containing acetic acid, wherein:the concentration of the acetic acid in the beverage mix is 0.1% by weight to 1.5% by weight acetic acid; andthe table vinegar includes a fermentation vinegar double-fermented of an alcoholic liquid, with a sorbitol content not exceeding 0.3 g/l; andat least a natural fruit juice or a natural fruit juice mixture, wherein the concentration of the natural fruit juice in the beverage mix is from 0.1% by weight to 5% by weight.
US20190119613A1 discloses a method of producing a beverage and a method of improving a flavor of a beverage by each of which the imparting of an undesirable aroma is suppressed. The method of producing a beverage according to one embodiment of the present invention is a method of producing a beverage using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid. The method of improving a flavor of a beverage according to one embodiment of the present invention is a method of improving a flavor of a beverage to be produced using a raw material liquid, including adding hops that have been subjected to acid treatment to the raw material liquid, to thereby improve the flavor of the beverage.

However, the carbonated beverages exhibit disadvantages such as containing chemical ingredients, artificial additives, colouring and flavoring agents thereby providing poor nutrition to human health.

Thus, there exist a need in the state of the art for an alternative composition with natural ingredients for enhancing the nutritional quality.
Hence an attempt has been made to develop a nutritious probiotic dragon fruit - honey beverage for improving the nutritional benefits overcoming the above said drawbacks.

OBJECT OF THE INVENTION:

The main object of the present invention is to develop a process for preparing a nutritious beverage.

Another object of the present invention is to develop a process for preparing a nutritious probiotic dragon fruit - honey beverage for enhancing nutritional quality.

Yet another object of the present invention is to prepare a nutritious probiotic dragon fruit - honey beverage employing honey, dragon fruit, soy milk, dragon fruit peel and strain of Lactobacillus acidophilus (NCDC14).

Further object of the present invention is to utilize the prepared nutritious probiotic dragon fruit - honey beverage for boosting the nutrition by incorporating beverage into the daily diet.

BRIEF DESCRIPTION OF DRAWINGS:

Figure 1 depicts synthesis of probiotic dragon fruit honey beverage in flowchart representation

SUMMARY OF THE INVENTION:

The present invention discloses a process of preparation of nutritious probiotic dragon fruit - honey beverage comprises of following steps:
a. blending honey, dragon fruit, soy milk and dragon fruit peel to form a suspension;
b. adding strain of Lactobacillus acidophilus (NCDC14) to the suspension and allowing to ferment for 24 hours at 37oC to form of nutritious probiotic dragon fruit - honey beverage.
The present invention also discloses a nutritious probiotic dragon fruit - honey beverage prepared by the process as described above.




DETAILED DESCRIPTION OF THE INVENTION:

The present invention discloses a process of preparation of nutritious probiotic dragon fruit - honey beverage and product thereof.

The process for preparing nutritious probiotic dragon fruit - honey beverage comprises of blending honey, dragon fruit, soy milk and dragon fruit peel to form a suspension. Further, adding strain of Lactobacillus acidophilus (NCDC14) to the suspension and allowing to ferment for 24 hours at 37oC to form nutritious probiotic dragon fruit - honey beverage. The shelf life of the beverage is one month when stored at 4ºC.

Table 1: Composition of Probiotic Dragon fruit - honey beverage.

Beverage Combinations (C) Ingredients Proportions
Probiotic beverage
(PB)
(Lactobacillus acidophilus ) added C 1 Honey:Dragonfruit:Soy milk: Dragon fruit peel 20:40:65:25
C 2 Honey:Dragonfruit:Soy milk: Dragon fruit peel 30:40:55:25

Table 2: Proximate composition of probiotic dragon fruit - honey beverage of the present invention.
S.NO Nutrients C 1 C 2
1. Energy (kcal/100g) 131 131
2. Carbohydrates (g/100g) 28.8 29.2
3. Protein
(g/100g) 1.56 1.33
4. Calcium (mg/kg) 313 286
5. VitaminC (mg/100g) BLQ(LOQ:0.1) BLQ(LOQ:0.1)
*BLQ- Below Limit of Quantification

Table 3: Chemical parameters of probiotic dragon fruit - honey beverage of the present invention.
Parameters Permitted levels Probiotic beverage
C1 C 2
pH 3.5-5.0
(FSSAI,2010) 5.06 5.00
Titratable acidity (g/100g) As quoted by studies 0.231 0.232
Total Soluble Solid (ᵒBx) 10%(FSSAI,2010) 25.8 28
Total sugar (g/100g) As quoted by studies 26.9 28.4
Reducing sugar (g/100g) 1.5% (Codex Alimentarius, 2015) 26.4 27.8


Sensory evaluation of probiotic dragon fruit - honey beverage: Hedonic scale is a scale that shows the quantity of respondent's usual liking or disliking for products. Sensory evaluations were done by a panel using a 9-point hedonic scale, the results were determined. It ranges from 1 to 9 with 1 indicating "dislike extremely" and 9 indicating "like extremely". The full scale is as follows:
Dislike extremely - 1
Dislike very much - 2
Dislike moderately - 3
Dislike slightly - 4
Neither like nor dislike - 5
Like slightly - 6
Like moderately - 7
Like very much - 8
Like extremely - 9

The probiotic dragon fruit - honey beverage which are composed of honey, dragon fruit, soy milk, dragon fruit peel and strain of Lactobacillus acidophilus (NCDC14) was evaluated for color, appearance, flavor, consistency, taste, texture and overall acceptability. These quality characteristics of probiotic dragon fruit - honey beverage was examined by 9-point hedonic scales. According to the sensory evaluation the average values of the ratings given by all the members were then calculated and used for further analysis.

Table 4: Sensory evaluation of probiotic dragon fruit - honey beverage of the present invention
S.NO Property Probiotic dragon fruit - honey beverage of the present invention
1. Colour 7.9
2. Appearance (shape, uniformity, surface) 8.8
3. Flavour 7.5
4. Consistency 7.9
5. Taste 8.7
6. Texture 7.7
7. Overall acceptability 8.8

From the results it is evident that the nutritious probiotic dragon fruit - honey beverage possess enhanced nutritional values.

In one of the preferred embodiments, the present invention shall disclose a process of preparation of nutritious probiotic dragon fruit - honey beverage comprises of following steps;

a. blending honey, dragon fruit, soy milk and dragon fruit peel to form a suspension;
b. adding strain of Lactobacillus acidophilus (NCDC14) to the suspension and allowing to ferment for 24 hours at 37oC to form nutritious probiotic dragon fruit - honey beverage.

As per the invention, in the process of preparation of nutritious probiotic dragon fruit - honey beverage, the honey, dragon fruit, soy milk and dragon fruit peel are present in a ratio comprising of 20:40:65:25.


In accordance with the invention, in the process of preparation of nutritious probiotic dragon fruit - honey beverage, the honey, dragon fruit, soy milk and dragon fruit peel are present in a ratio comprising of 30:40:55:25.

In accordance with the invention, in the process of preparation of nutritious probiotic dragon fruit - honey beverage, the strain of Lactobacillus acidophilus (NCDC14) is present in an amount of 1.4×104 and 7.7×104 for C1 and C2.

In further preferred embodiment, the present invention shall disclose a nutritious probiotic dragon fruit - honey beverage prepared by the process as described above.
Working example:

Process of preparation of nutritious probiotic dragon fruit - honey beverage (Combination 1).

20ml of honey, 40ml of dragon fruit, 65ml of soy milk and 25ml of dragon fruit peel were blended to form a suspension. 1ml of strain of Lactobacillus acidophilus (NCDC14) was added to the suspension and allowed to ferment for 24 hours at 37oC to form nutritious probiotic dragon fruit - honey beverage.

Process of preparation of nutritious probiotic dragon fruit - honey beverage (Combination 2).

30ml of honey, 40ml of dragon fruit, 55ml of soy milk and 25ml of dragon fruit peel were blended to form a suspension. 1ml of strain of Lactobacillus acidophilus (NCDC14) was added to the suspension and allowed to ferment for 24 hours at 37oC to form nutritious probiotic dragon fruit - honey beverage.
Although the invention has now been described in terms of certain preferred embodiments and exemplified with respect thereto, one skilled in art can readily appreciate that various modifications, changes, omissions and substitutions may be made without departing from the scope of the following claims.

, Claims:WE CLAIM:

1. A process of preparation of nutritious probiotic dragon fruit - honey beverage comprises of following steps;
a. blending honey, dragon fruit, soy milk and dragon fruit peel to form a suspension;
b. adding strain of Lactobacillus acidophilus (NCDC14) to the said suspension and allowing to ferment for 24 hours at 37oC to form nutritious probiotic dragon fruit - honey beverage.
2. The process of preparation of nutritious probiotic dragon fruit - honey beverage as claimed in claim 1, wherein the said honey, dragon fruit, soy milk and dragon fruit peel are present in a ratio comprising of 20:40:65:25.
3. The process of preparation of nutritious probiotic dragon fruit - honey beverage as claimed in claim 1, wherein the said honey, dragon fruit, soy milk and dragon fruit peel are present in a ratio comprising of 30:40:55:25.
4. The process of preparation of nutritious probiotic dragon fruit - honey beverage as claimed in claim 1, wherein the said strain of Lactobacillus acidophilus (NCDC14) is present in an amount of 1.4×104 and 7.7×104 for C1 and C2.
5. A nutritious probiotic dragon fruit - honey beverage prepared by the process as claimed in claim 1.

Dated this 21st day of NOV 2024

For MEENAKSHI ACADEMY OF HIGHER
EDUCATION AND RESEARCH
By its Patent Agent

Dr.B.Deepa
IN/PA 1477

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