Thesis oresntation

1. FORMULATION AND QUALITY EVALUATION OF
INSTANT VITAMIN C FORTIFIED REFRESHMENT
BEVRAGE FOR DIABETIC PATIENTS
SUBMITTED BY
Ms. TANVI RAJENDRA KAMBLE (MSCFST-2-20024)
UNDER THE GUIDANCE OF
Mr. UTTAM MORE
MONDELEZ INDIA FOODS PVT LTD, THANE,400606

2. Table of content
1. Objective and scope of the research
2. Literature review in brief
3. Identification of the research gaps based review
4. Problem Formulation
5. Research Methodology
6. Experimental Data
7. Conclusion
8. Furthered scope
9. Key references

3. 1. Objective
● To Prepare a formulation of the Instant Apple drink mix fortified with vitamin c
with added sugar for diabetic patients
● To Compare no sugar formulation with added sugar formula for taste profiling
● To evaluate sensory attributes of sugar-free drink mix c and compare it with added
sugar instant drink formulation for acceptance of the product.
● To evaluate physicochemical & nutritional attributes of the drink mix
● To evaluate microbial safety of the formulation mix.

4. What is diabetes ?
Associated with diabetes, hyperglycemia can cause vomiting, excessive hunger and thirst, rapid heartbeat, vision problems
and other symptoms. Untreated hyperglycemia can lead to serious health problems

5. Scope of the study
● This research was conducted to develop vitamin c fortified and dietary fibre rich refreshment
instant drink mix for the diabetic patients.
● The area of study includes the current rising concern of India as no. of diabetic patients are
increasing year by year.
● Further more this study gives detail idea of the diabetes world wide and in India with increasing
consumption of sugary beverages.
● This study aims to develop the Instant drink mix which can be the alternative for the added sugar
sweetened, Vitamin C and dietary fiber rich beverages without compromising taste.
● To check feasibility & market potency of the product

6. 2.Literature review
● One of the most difficult public health issues of the twenty-first century is diabetes mellitus
(DM). Over 366 million people are currently affected by it worldwide, and by 2030, that
number is expected to double. (Shaw JE, Sicree RA,2013)
● Whether a patient has diabetes, hypoglycaemia, or another sugar issue is ultimately determined
by the pancreas' ability to produce insulin and glucagon. (Ludwig DS, et al.2004)
● Low- and middle-income countries bear the heaviest burden of this disease, which affects
about 80% of the world's population. (Ping Zhang XZ,2010)
● Ayurvedic doctors in India discovered that there were at minimum two varieties of diabetes by
the fifth century, including Type 1 diabetes, also known as juvenile onset diabetes, which
develops in young people, and Type 2 diabetes, which affects adults and is linked to obesity
(Type 2 diabetes).( Poretsky, L. (ed) ,2005)

7. ● When nutrients are added to beverages, they can effectively deliver those nutrients to different sections of the
body when consumed with meals (Pszczola, 1998).
● India is the second biggest market for sugary beverages. The presence of easily available sugar-sweetened
beverages increasing can be seen in local supermarkets and online websites as well as roadside Dhaba’s and
hotels. (Am J Clin Nutr 2006)
● Juice consumption on a regular basis will raise blood sugar levels, causing the graph of your blood sugar to
spike excessively before falling. Fruit consumption is very healthy for gut bacteria and has no negative effects.
Sweetened beverages can cause fast spikes in blood sugar levels among those who have diabetic or
hyperglycaemia (including prediabetes and diabetes mellitus), thus they should be avoided.(Frank B. Hu, 2010)
● The fruit drinks spotlighted a dominating share of 66 percent in 2021 however the increasing awareness about
just the declining health due to these drinks is expected to drop the market over the coming five years,
according to a report published in April 2022 by market research company (Reya Mehrotra,2022)
● Juice consumption on a regular basis will raise blood sugar levels, causing the graph of your blood sugar to
spike excessively before falling. Fruit consumption is very healthy for gut bacteria and has no negative effects.
Sweetened beverages can cause fast spikes in blood sugar levels among those who have diabetic or
hyperglycaemia (including prediabetes and diabetes mellitus), thus they should be avoided.(Frank B. Hu, 2010

8. Raw materials :
Wheat Dextrin Soluble fibers such as wheat dextrin, can stimulate pancreatic insulin release and may interfere with glycogen breakdown. Because of that,
blood glucose levels can be decrease. Dextrin has been shown to reduce post prandial blood sugars in healthy subjects and reduce fasting
blood sugars in type 2 diabetics
Inulin powder Any carb that the body cannot digest is considered to be fiber. It enters the colon, where it acts as food for the bacteria, after passing through
the intestines unharmed. Insulin slows digestion, particularly carbohydrate digestion. This permits sugar to be released gradually rather than in
a burst, resulting in healthy blood glucose (S. Karger AG, Basel. 2015)
Malic acid It generates chemical energy that is primarily needed for controlling how much energy is produced, reducing physical discomfort,
detoxification, and maintaining oral hygiene. (Delgado-Ruiz RA et al., 2013).
Tricalcium phosphate Tricalcium phosphate plays a variety of functions in food fortification. Tricalcium Phosphate is a powdered or granulated material additive
used to avoid lump formation (caking) and to structural qualities, transportation, flowability, and consumption (Luck and von Rymon
Lipinski, 2002)(Jill Frank 2021)
Apple flavour polyphenols, which are plant components present in apples, may decrease glucose digestion and reduce blood sugar levels. Apples have a low
glycaemic index (GI) and a low glycaemic load (GL), (Yoona Kim, Jennifer B. Keogh,2016
Gum Arabic A source of soluble fibre, gum acacia can be used in beverages at relatively high levels without negative impact on the finished product, gives
mouthfeel and add viscosity Gum Arabic A functional hydrocolloid for beverages (Anita Benech,2008)
Vitamin C Citric acid and ascorbic acid are added to make the tastes "sharper," as well as to function both preservatives as well as antioxidants. Used as a
nutrient fortificant (Mirza et al., 2017).
Stevia Stevia to impart sweet taste which is safe for people with diabetes to use as a substitute for sugar and other sweeteners. (Avicenna J
Phytomed,2020)
Caramel colour 150d Food colour (150d) added to food to make it more appealing, appealing, and delicious (Khodjaeva et al., 2013).

9. 3. Research Gap
1. Existing product in health drink category in the market in health/
refreshment drink segment is selling products sugar free but with artificial
sweeteners replacing it with natural sweeteners would grab consumers
attention.
2. Added sugar alternatives are artificial sweeteners. Stevia Is used hence
improves blood circulation and to control blood sugar.
3. Innovative flavor like apple introduced makes great addition to the busy life
style along with apple benefits Under the refreshment category.
4. Ingredients added are diabetic friendly.
5. Vitamin C fortification and addition of dietary fibers to enhance nutrient
content.

10. 4. Problem statement
Is any instant refreshment drink mix is available for
diabetic patients rich with vitamin c and dietary fibers ?

11. 5. Research Methodology
Background
study
Literature
review of the
ingredients
Idea generation
Procurement of
Raw materials
Product
formulation
Prototyping Trials Feasibility
Sensory
analysis
Physiochemical
analysis
Microbial
analysis
study Nutritional
Process Flow chart for premix development

12. Product formulation without sugar
Ingredients T1 T2 T3
Wheat Dextrin 72.15 72.15 72.15
Inulin powder 9.45 9.58 9.78
Apple Fruit powder 7.5 7.5 7.5
Malic acid 3.8 3.8 3.8
Tricalcium phosphate 2.5 2.5 2.5
Apple flavour 1.5 1.0 1.5
Gum Arabic 1 1 1
Vitamin C 0.5 1.5 1
Stevia 0.65 0.47 0.27
Caramel colour 150d 0.5 0.5 0.5
• Claims:- Sugar free
Source of vitamins C
Refreshing Taste
Source of dietary fibers
• Consumption guidelines-> 2 serving a day
• Preparation instruction -> 250ml water+5g
• Consumer Benefits -> Sugar free , source of vitamin and
dietary fibers

13. Formulation of instant drink premix with Sugar
Ingredients Quantity (g)
Sugar 93.2
Apple Fruit powder 3.7
Malic acid 1.5
Tricalcium phosphate 0.5
Apple flavour 0.3
Gum Arabic 0.2
Vitamin C 0.5
Caramel colour 150d 0.1
Total 100g
• Claims:- Source of vitamins C
Refreshing Taste
Source of dietary fibers
• Consumption guidelines-> 2 serving a day
• Preparation instruction -> 200ml water+5g
• Consumer Benefits -> Sugar free , source of vitamin and
dietary fibers

14. Preparation of the dosage
Weight Water No.
Servings/100
g
T1 5g 250ml 20
T2 5g 250ml 20
T3 5g 250ml 20
Control Sample
(with sugar)
25g 250ml 4

15. Physiochemical and Sensory Analysis
● Sensory analysis
1. THE 9-POINT HEDONIC SCALE: ‘Numbers only’
analysis
2. Paired comparison test
● Quality Evaluation
1. Determination of moisture – By karl fisher
2. Titratable acidity – By Titration
3. Vitamin C – By Titration
● Microbial Analysis – TPC
● Nutritional Analysis

16. 6. Experimental Data
1. Quality Evaluation
Parameter A B C D
Moisture 0.15 0.14 0.12 0.2
TA 1.15% 1.14% 1.20% 1.10%
Vitamin C 115mg/100g 345mg/100g 230mg/100g 344mg/100g
Here , A = T1, B=T2, C=T3, D= Added sugar formulaion

17. ● 2.Sensory Evaluation (Hedonic Scale)
Here , A = T1, B=T2, C=T3 (Data based on 20 respondents observation)

18. Sensory (Paired Test)
35%
65%
TOTAL NO. OF PEOPLE - 20
Samples are Different Samples are same
Pie chart of Similarity paired test

19. Microbial Analysis
Sample Total plate Count
(CFU/g)
E. Coli Coliform Yeast and
Molds
T1 0.7×102 Not Detected Not Detected Not Detected
T2 1×102 Not Detected Not Detected Not Detected
T3 0.2×102 Not Detected Not Detected Not Detected

20. Nutritional Analysis
Nutrient Per 100g Per 5g (per
serving)
% RDA per serving of
5g
Energy 0 0 -
Protein 0 0 -
Total Carbohydrates
Natural Sugars-
Dietary Fibres -
92.7
1.57
92.5
4.6
0.076
4.5
20%
Total Fat 0 0 -
Sodium 40mg 2mg 0.4%
Vitamin C 345mg 17.25mg 100%

21. 7.Conclusion
● As per the sensory analysis sample B has the overall highest acceptance in appearance, aroma,
Texture & mouthfeel.
● As per the Paired similarity test 65% people said that there is not difference between two
samples.
● According to the finding of the analysis done for Titrable acidity three of the formulas were in
moderate acidic pH and has normal acidity. In four of the formulas, T1 is slightly acidic and
imparted a little sour taste.
● microbial safety analysis was done on the day of the final formulation there was no yeast and
E. coli, as well as coliform, were present hence it was safe to consume
● Vitamin C and dietary fibers RDA% is fulfilled
● Moisture content of the premixes were less and within the limits which will give the
formulated final product more shelf life. The expected shelf life of the premix is around 10-20
months.
● The final product of the instant apple mix drink is safe to consume and helps in blood sugar
control.

22. Future scope
1. Shelf-life Study
2. Vitamins retention Study
3. Use of Natural Sources - To find the alternative ingredients for
synthetically derived and used such as malic acid, tricalcium
phosphate, and colors
4. Clinical Trials - Clinical trials can be performed to identify GI and
impact of consumption.

23. Final Product

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meta‐analysis of preclinical studies. Food Science & Nutrition.
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programs as platforms for introducing wheat flour fortification: a case study of Gujarat, India. Food
and Nutrition Bulletin, 33(1), 11-30.
Fralick, M., Jenkins, A. J., Khunti, K., Mbanya, J. C., Mohan, V., & Schmidt, M. I. (2022). Global
accessibility of therapeutics for diabetes mellitus. Nature Reviews Endocrinology, 18(4), 199-204.
Xiao, J. (2022). Recent advances in dietary flavonoids for management of type 2 diabetes. Current
Opinion in Food Science, 44, 100806.
Niness, K. R. (1999). Inulin and oligofructose: what are they?. The Journal of nutrition, 129(7),
1402S-1406S
Refrences

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26. THANK YOU !