Utilization of Karonda (Carissa carandas) Juice in Lassi for Enhancement of Antioxidant Activity

Abstract

Karonda (Carissa carandas) an underutilized berry is known for rich source of bioactive compounds. The karonda juice (KJ) was extracted manually and analysed for physico-chemical characteristics, color and antioxidant activity.  The juice had TSS (18.23 °Brix), acidity (0.5 % citric acid), pH (4.79), ascorbic acid content (24.56 mg/100 g) and TPC (7.88 µmol GAE/g). The color parameters measured as L, a and b values were recorded as 4.45, 8.55, and 1.38, respectively. The KJ juice exhibited antioxidant capacity of 6.36 and 4.66 µmol TE/g as measured by ABTS and DPPH scavenging assay, respectively. The analysis of KJ using LC-MS QTOF revealed the presence of 13 phenolic acids, 19 flavonoids and 4 anthocyanins. The sweetened lassi was prepared with (3, 4, 5 and 6%) or without addition of KJ and assessed for changes in physio-chemical characteristics and microbiological quality during storage. The addition of juice to lassi resulted a decrease in the lightness with L* value from 77.00 to 63.52 and yellowness with b* value from 4.63 to -2.95 while increased the redness with a* values from -2.10 to 6.97 as measured by colorimeter. Incorporation of 5 % KJ was adjudged as best by the sensory panel. The storage study revealed that the product could be stored upto 21 days without any adverse changes in the sensory and antioxidant activity at 5±2 °C. The results suggest that KJ can be utilized as ingredient in the development of functional fermented milk products with enhanced antioxidant properties.