Studies on the Preparation of Sea buckthorn (Hippophae rhamnoides L.) Powder I)rink and Its Nutritional Evaluation

Abstract

The pulp of sea buckthorn (Hippophae rhamnoides L) fruit was processed to obtain different concentrations (11.8°, 33°, 66° & 75° brix) used for the preparation of sea buckthorn powder drinks. Various parameters of the process such as concentration of the pulp, temperature, time of drying and addition of different food grade ingredients have been standardized for product development. The final product in the form of orange color powder prepared from the concentrated pulp (66° brix) at 50 °C and dried in cabinet shelf dryer for 6 h. Physiochemical properties, like color, flavor, taste, acceptability, moisture, total ash, total acidity, ascorbic acid, crude fat, fiber, protein, tannin, ß-carotene, total sugars, some micro and macro minerals were evaluated in fresh pulp (11.8° brix) and in the product. The pulp and the product in powder form contain all the nutrients, when mixed with suitable amount of water provides good homogeneous, natural fruit flavoring drink having good taste.