VARIETAL IMPACT ON SUITABILITY AND ACCEPTABILITY OF MULBERRY (MORUS ALBA) FRUIT DRINKS: A COMPARATIVE STUDY

Abstract

Mulberry (Morus alba) is a deciduous fruit that has therapeutic benefits owing to significant amounts of bioactive compounds like anthocyanins, flavonoids and phenolic compounds. This study was designed to assess the varietal comparison of mulberry drinks. At first, mulberry fruit pulp was prepared and then evaluated for its nutritional composition. The pH was found high (6.1±0.01) in green variety compared to the pH (5.1±0.07) of red variety. Similarly, total soluble solids, crude fat, crude protein and antioxidant activity were found to be higher in the green variety compared to the red variety. The physicochemical results indicated that pH, total soluble solids, crude protein and total phenolic contents were higher in the green variety of mulberry fruit drink than red variety. Mineral analysis also showed that green mulberry drink contained higher mineral contents over the red mulberry drink. The outcome of sensory analysis demonstrated that; although both drinks were acceptable, comparatively green mulberry drink was more accepted by consumers than the red mulberry drink.