Development of Two Types of Isotonic Beverages with Functional Attributes Using Natural and Synthetic Ingredients

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dc.citation.issue2
dc.citation.volume53
dc.contributor.authorKariyawasam KP
dc.contributor.authorSomaratne GM
dc.contributor.authorRoy D
dc.contributor.authorSilva DD
dc.contributor.authorWeththasinghe WAOW
dc.contributor.authorSandanika DWN
dc.date.accessioned2024-10-23T19:16:58Z
dc.date.available2024-10-23T19:16:58Z
dc.date.issued2024-04-23
dc.description.abstractIsotonic drinks maintain a balance of salt and sugar concentrations similar to that of the human body, aiding in the rapid replacement of lost fluids during dehydration. Although the availability of isotonic beverages in the Sri Lankan market is limited, this segment is experiencing rapid growth on the global stage, with numerous brands marketing their products. Moreover, it is especially advantageous to create isotonic beverages tailored to tropical country consumers, given their ability to effectively replenish lost fluids due to dehydration. This study seeks to develop economically viable and commercially feasible formulations of isotonic drinks that cater to the preferences of Sri Lankan consumers, utilizing a combination of synthetic and natural ingredients. In the realm of natural isotonic beverages, coconut water and bee honey serve as excellent sources of electrolytes and sugar, respectively. Following osmolality and sensory evaluations, the chosen samples underwent further analysis to determine their mineral content and physicochemical characteristics. These developed formulations fall within the prescribed ranges for osmolality (270-330 mOsm/kg) and sodium content (460-1150 mg. L-1), aligning with international standards for isotonic beverages. In conclusion, the devised formulas successfully adhere to international specifications for isotonic beverages. The abundant potential of coconut water and bee honey in Sri Lanka with wide availability as valuable sources of minerals and energy for crafting isotonic drinks is evident.
dc.description.confidentialfalse
dc.format.pagination183-192
dc.identifier.citationKariyawasam KP, Somaratne GM, Roy D, Silva DD, Weththasinghe WAOW, Sandanika DWN. (2024). Development of Two Types of Isotonic Beverages with Functional Attributes Using Natural and Synthetic Ingredients. Ceylon Journal of Science. 53. 2. (pp. 183-192).
dc.identifier.doi10.4038/cjs.v53i2.8276
dc.identifier.eissn2513-230X
dc.identifier.elements-typejournal-article
dc.identifier.issn2513-2814
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71830
dc.languageEnglish
dc.publisherFaculty of Science, University of Peradeniya, Sri Lanka
dc.publisher.urihttps://cjs.sljol.info/articles/10.4038/cjs.v53i2.8276
dc.relation.isPartOfCeylon Journal of Science
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectDehydration
dc.subjectElectrolytes
dc.subjectEnergy
dc.subjectOsmolality
dc.subjectSugars
dc.titleDevelopment of Two Types of Isotonic Beverages with Functional Attributes Using Natural and Synthetic Ingredients
dc.typeJournal article
pubs.elements-id490970
pubs.organisational-groupOther
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