Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink


Published: 2023-03-06

DOI: 10.56557/jafsat/2023/v10i28130

Page: 75-85

I. P. A. Idangodage

Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.

A. B. C. G. J. De Siva

Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, 503A, Halbarawa Gardens, Malabe-10115, Sri Lanka.

H. M. T. Herath *

Food Technology Section, Modern Research and Development Complex, Industrial Technology Institute, 503A, Halbarawa Gardens, Malabe-10115, Sri Lanka.

J. M. J. K. Jayasinghe

Department of Food Science & Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.

*Author to whom correspondence should be addressed.


Isotonic drinks are the type of sports drink with a similar number of osmotically active particles as present in the body plasma (i.e. osmolality; 275-295 mOsmole/kg) and help for replenishing the loss of electrolytes and sugar after physical workout. The present study describes the potential of utilization of Nas Narang (Citrus madurensis) fruit juice in the development of Isotonic Nas Narang Sports Drink (INNSD) and investigation of the physico-chemical parameters.  INNSD was developed using varying content of fresh juice of Nas Narang 5%, 6.5%, and 7.5% v/v with other recommended food grade ingredients. The 7.5% of fresh Nas Narang juice was selected as the best fruit content based on the highest overall acceptability in sensorial evaluation using a trained sensory panel. The total osmolality of developed isotonic Nas Narang sports drink was 282.95 mOsmol/l. The physical properties of Total Soluble Solids content (TSS), Titratable Acidity (TA), and pH of the INNSD were 9.00±0.00%, 0.53±0.01%, and 2.45±0.01 respectively. The proximate composition of Nas Narang fruit juice and developed sports drink were total ash (0.47±0.11%; 0.42±0.17%), protein (0.47±0.01%; 0.05±0.00%), crude fibre (0.53±0.01%; 0.09±0.01%), total carbohydrate content (6.97±0.27%; 7.31±0.31%) and caloric value (29.44 Kcal /per 100 ml of sports drink) respectively. The vitamin contents of INNSD were ascorbic acid (0.3 mg/100 ml), vitamin B2 (0.135 mg/100 ml), vitamin B5 (0.15mg/100ml) and vitamin B6 (0.145 mg/100 ml). Further, anti-oxidant potential of Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of fresh Nas Narang fruit juice and developed INNSD were (0.224±0.02 mg GAE/ml; 0.029±0.00 mg GAE/ml) and (0.139±0.01 mg QE/ml; 0.011±0.00 mg QE/ml) respectively.

Nas narang fruit is available throughout the year as an adequate source of raw material for industry. It provides natural citrus flavor, attractive yellow colour, appealing taste, minerals and antioxidants to the product and further act as a natural preservative. Present study showed incorporation of Nas Narang juice in formulation of sport drink is technically sound and acceptable.

Keywords: Citrus madurensis, isotonic sports drink, physico-chemical properties, osmolality

How to Cite

Idangodage, I. P. A., De Siva, A. B. C. G. J., Herath, H. M. T., & Jayasinghe, J. M. J. K. (2023). Development and Physico-chemical Evaluation of an Isotonic Nas Narang (Citrus madurensis) Sports Drink. Journal of Advances in Food Science & Technology, 10(2), 75–85.


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