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  <Article>
    <Journal>
      <PublisherName>emergentresearch</PublisherName>
      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <Volume-Issue>Vol 6, Issue 1, Published on 30</Volume-Issue>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season>June 2020</Season>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>-0001</Year>
        <Month>11</Month>
        <Day>30</Day>
      </PubDate>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>Development of Amla (Emblica officinalis ) ready to serve beverage fortified with dietary fiber</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>6</FirstPage>
      <LastPage>15</LastPage>
      <AuthorList>
        <Author>
          <FirstName>N.</FirstName>
          <LastName>Surya</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
          <FirstName>S. Jesupriya</FirstName>
          <LastName>Poornakala</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
          <FirstName>S.</FirstName>
          <LastName>Kanchana</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
          <FirstName>G.</FirstName>
          <LastName>Hemalatha</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI/>
      <Abstract>Fruit beverages are one of the popular categories of beverages that are consumed across the world. They are rich source of carbohydrates and have high availability of important vitamins and minerals. While preparation of juices the residues and the dietary fiber present in the fruits are removed during filtration as waste. Hence, the present investigation was carried out to standardize the fortification of dietary fiber into amla Ready to Serve (RTS) beverages. The amla RTS beverages were fortified with different concentration levels (0.5%, 1% and 3%) of dietary fiber extracted from the amla fruit with the aim of increasing the dietary fiber intake. The physico-chemical characteristics such as pH, total soluble solids, acidity, ascorbic acid, total sugar, reducing sugar and total dietary fiber were analyzed in fruit juices and organoleptically evaluated to assess the maximum acceptability of the products. Juice characteristics such as clarity, turbidity, non- enzymatic browning (NEB) and color were analyzed. The standardized RTS beverages were packed in glass bottles and PET bottles and stored under refrigeration and storage behaviour was studied.RTS beverage fortified with 0.5 per cent dietary fiber was found to be best in their sensory characteristics and physical properties.</Abstract>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>Ready to Serve (RTS) beverage, dietary fiber, amla, fortification</Keywords>
      <URLs>
        <Abstract>https://emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=7019&amp;title=Development of Amla (Emblica officinalis ) ready to serve beverage fortified with dietary fiber</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
  </Article>
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