“Faculty of Life Sciences”

Department:
Food sciences and technology
Assignment Topic:
Product Development (Apple Robust)

Course title:
Beverage Technology

Course code:
FS2653

Section:
BF5

Submitted to:
Dr. Sajid Manzoor

Submission Date:
30-11-2021

Submitted by:
Group 4

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GROUP MEMBERS:

1. Hina Arshad (L1F19BSFT0069)

2. Mehvish Iftikhar (L1F19BSFT0052)
3. Inshrah Ali (L1F19BSFT0076)
4. Samia Shahzad (L1F19BSFT0057)
5. Ali Ijlal Aleem (L1F19BSFT0072)

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CONTENTS:

 Introduction............................................................................4
 Need of the product................................................................5
 Review of literature...............................................................7
 Label........................................................................................13
 Cost analysis...........................................................................14
 References...............................................................................18

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INTRODUCTION TO APPLE ROBUST:

Apple juice is a fruit juice made by the maceration and pressing of an apple. The resulting
expelled juice may be further treated by enzymatic and centrifugal clarification to remove the
starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging
in glass, metal, or aseptic processing system containers, or further treated by dehydration
processes to a concentrate.

But it was innovative idea to add a unique and thirst quenching taste of the same typical juice
with an intrusion and addition of garlic juice along with lemon as well as sugar and a pinch of
salt.Due to the complex and costly equipment we made it to extract and clarify juice from apples
in required volume, as apple juice is normally produced commercially. In the United States,
unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in
the form of unclarified apple cider. Apple juice is one of the most common fruit juices globally,
with world production led by China, Poland, the United States, and Germany.

INGREDIENTS AND THEIR QUANTITY:

 Apples 5kg (1 liter juice)

 Water 1.5 liter
 Ginger 1 medium root
 Lemon 5-10 average sized
 Sugar 2 cups

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  Salt 1 table spoon

NEED OF PRODUCT:

This recipe focuses on the big three detoxifying ingredients, apples, lemon, and ginger. A great
first juice of the day, this one will get the detox process going and the added heat from the
cayenne jump starts the metabolism. We like to use this cold press juice recipe as our starter
juice during a juice cleanse.

It's high in Vitamins A, B and C, cleanses the liver and will help remove mucus from the body.
Apples and lemons have anti-cancer properties and are high in antioxidants and flavonoids. In
lemons these anti-cancer compounds are found in the fruit, pith, peel, seeds and juice, with the
highest concentration in the pith and lemon rind, so this juice is a great way to take them in.
Lemons also help lower cholesterol and are a great source of vitamin C. They have a beneficial
effect on the liver, bile and digestion. Half a lemon juice daily raises the citrate level of your
blood which may help dissolve kidney stones. Apples help lower the risk of heart attack and
stroke and assist bowel function. Ginger helps to soothe upset stomach, overcome nausea
(including morning sickness), vertigo and motion sickness, fights colds and improves circulation.
In some cases has been found to alleviate symptoms of rheumatoid arthritis and can help with
flatulence and improve digestion.

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HEALTH BENEFITS:

DETOX INCREASE ENERGY

SUPPORT IMMUMNE SYSTEM

REDUCE INFLAMMAION

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CANCER PREVENTIVE AIDS WEIGHT LOSS

REVIEW OF LITERATURE:

In this section, we will discuss about the research that is made on the benefits of the ingredients
that we have used.

BENEFITS OF APPLE:

Eating Apples and drinking its juice not only enhances healthy body and mind but also helps
strengthens muscles. Apple juice is one of the tastiest and most favorite among kids also. Packed
with benefits of vitamins, calcium, potassium and magnesium, the fruit and its juice give out
adequate health punch. Full of pectin and fiber, Apple juice helps boost energy. Being the richest
source of phenolic compounds, the juice of Apples when consumed regularly helps fight against
common infections.

Apples are grown across the world and the fruit works towards making the body healthy and fit.
There are over seven thousand varieties of the delectable fruit and comes in ravishing red, green

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and yellow colors. Delicious in taste and tart in color, Apple is enriched in vitamins and other
essential nutrients that go a long way in adding vigor and vitality to the body.

 A small Apple has only about 77Kcal

 It is rich in vitamins like A, B-12, C & D

 It has high amount of dietary fiber

 Besides this, it is also a good source of iron, calcium, potassium & magnesium among
others

 Apples are also packed with good amount of antioxidant properties

 Improves vision

 Hydrates the body

 Keeps liver healthy

 Enhance skin

BENEFITS OF WATER:

Healthy kidneys can excrete 0.8 to 1 liter of water per hour, but stress such as exercise can
reduce this amount. People can drink far more water than necessary while exercising, putting
them at risk of water intoxication (hyper-hydration), which can be fatal. The popular claim that
"a person should consume eight glasses of water per day" seems to have no real basis in science.
Studies have shown that extra water intake, especially up to 500 milliliters (18 imp fl oz; 17 U.S.
fl oz) at mealtime was associated with weight loss. Adequate fluid intake is helpful in preventing
constipation.

Hazard symbol for non-potable water

An original recommendation for water intake in 1945 by the Food and Nutrition Board of the
United States National Research Council read: "An ordinary standard for diverse persons is 1
milliliter for each calorie of food. Most of this quantity is contained in prepared foods. The latest
dietary reference intake report by the United States National Research Council in general
recommended, based on the median total water intake from US survey data (including food

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sources): 3.7 liters (0.81 imp gal; 0.98 U.S. gal) for men and 2.7 liters (0.59 imp gal; 0.71 U.S.
gal) of water total for women, noting that water contained in food provided approximately 19%
of total water intake in the survey.

 Carrying nutrients and oxygen to your cells

 Flushing bacteria from your bladder

 Aiding digestion

 Preventing constipation

 Normalizing blood pressure

 Stabilizing the heartbeat

 Cushioning joints

 Protecting organs and tissues

 Regulating body temperature

 Maintaining electrolyte (sodium) balance.

BENEFITS OF LEMON:

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Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are
responsible for several health benefits. In fact, lemons may support heart health, weight control,
and digestive health. Lemons contain a high amount of vitamin C, soluble fiber, and plant
compounds that give them a number of health benefits. Lemons may aid weight loss and reduce
your risk of heart disease, anemia, kidney stones, digestive issues, and cancer. Not only are
lemons a very healthy fruit, but they also have a distinct, pleasant taste and smell that make them
a great addition to foods and drinks

 Lemons contain very little fat and protein.

 They consist mainly of carbs (10%)
 Water (88–89%).
 A medium lemon provides only about 20 calories
 Rich in vitamin C
 Prevent formation of kidney stones
 Prevent atherosclerosis
 Prevent anemia

BENEFITS OF GINGER:

Ginger is a flowering plant that originated in Southeast Asia. It’s among the healthiest (and most
delicious) spices on the planet. It belongs to the Zingiberaceae family, and it’s closely related to
turmeric, cardamom, and galangal. The rhizome (underground part of the stem) is the part
commonly used as a spice. It’s often called ginger root or, simply, ginger. Ginger can be used

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fresh, dried, powdered, or as an oil or juice. It’s a very common ingredient in recipes. It’s
sometimes added to processed foods and cosmetics. They are believed to be among the key
drivers of Alzheimer’s disease and age-related cognitive decline.

Some animal studies suggest that the antioxidants and bioactive compounds in ginger can inhibit
inflammatory responses that occur in the brain (39Trusted Source). There’s also some evidence
that ginger can help enhance brain function directly. In a 2012 study of healthy middle-aged
women, daily doses of ginger extract were shown to improve reaction time and working memory
(40Trusted Source). In addition, numerous studies in animals show that ginger can help protect
against age-related decline in brain function

 Contains gingerol, which has powerful medicinal properties

 Can treat many forms of nausea, especially morning sickness
 Help with weight loss
 Help with osteoarthritis
 May drastically lower blood sugars and improve heart disease risk factors
 Help treat chronic indigestion
 Significantly reduce menstrual pain
 Help lower cholesterol levels
 Gave anti-cancer properties
 Improve brain functioning and protect from Alzheimer’s disease

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 Oxidative stress and chronic inflammation can accelerate the aging process.

BENEFITS OF SALT:

Salt – it’s a natural resource found everywhere from the ocean to our tears, it’s tasty and it can be
really cheap to buy. But like many things, too much salt isn’t great, especially for our health.

Because it’s linked to Australia’s biggest killer – cardiovascular disease – salt is talked about a
lot in health messaging and the media. But some messages about salt need to be taken with a
grain of, well, salt. We’ve busted some salt myths to make it easier for you to stay healthy.

 Detoxification
 Mineral absorption
 Soothing
 Deep cleansing
 It is only set as taste

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BENEFITS OF SUGAR:

Ice-cream, soft drink, cake, biscuits and chocolate… many of us experience a great deal of
pleasure when we indulge in a sugary treat. Unfortunately however, research has shown that

some of us are not just indulging occasionally, but basing much of our diet on foods containing
sugar, particularly refined sugars that contain fructose. Unlike other molecules we ingest that
stimulate our appetite hormones, fructose goes undetected, which means we can eat a lot of
refined sugar but we don’t feel full. Much of the sugar we eat is also filled with ‘empty’
kilojoules and lacks many of the important components we need for a healthy diet, including
vitamins, minerals, protein, fiber and healthy fats. But why is this an issue?

A diet high in refined sugars can lead to all sorts of health issues from lower immunity, digestive
issues and obesity to more serious problems like heart disease and Type 2 diabetes. However, all
of these issues can be minimized (and in some cases even reversed) by focusing on reducing
your sugar intake or giving up sugar altogether! Here are six amazing health benefits.

 Higher Energy Levels

 A Stronger Immune System
 A Better Sleep
 Improved Gut Health
 Weight Loss

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LABEL:

COST ANALYSIS:

It includes the following costs:

 Ingredients cost
 Utility cost (electricity)
 Labor cost
 Packaging cost

INGREDIENTS COST:

APPLES:

5 kg apples = 950Rs

GINGER:

We have used 1 medium size root of ginger that will yield 1/3 cup ginger juice.

 1kg of ginger = 1000g = 400Rs

 1 medium size root = 160g = 400/1000 *160 = 64Rs

1 medium size root of ginger = 64Rs

LEMONS:

We have used 5 lemons that will yield 1/3 cup of lemon juice.

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  1kg = 10 lemons = 25Rs
 5 lemons = 25/10 * 5 = 12.5Rs

5 lemons = 13Rs

SUGAR:

We have used 2 cups of sugar.

 1kg of sugar = 1000g = 105Rs

 2 cups = 402g of sugar = 105/1000 * 402 = 42.21Rs

2 cups of sugar = 42Rs

SALT:

We have used 1 tablespoon of salt.

 1kg of salt = 1000 g = 30Rs

 1tbsp of salt = 17.07g = 30/1000 * 17.07 = 0.5

1tbsp of salt = 1Rs

WATER:

We have used 1.5 liters of water.

1.5 liters of mineral water = 60Rs

Ingredients Quantity Price in Rs

Apples 5kg 950

Ginger 160g 64

Lemons 5 13

Sugar 402g 42

Salt 17.07g 1

Water 1.5 liters 60

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 Total: 1130

ELECTRICITY COST:

We have used hot plate for 20 minutes, juicer for 15 minutes, and blender for 10 minutes. Total
minutes utilized are 45 minutes.

 Rate of 1 unit of electricity in Lahore = 3.64Rs

 1 unit is consumed in approximately 10 minutes.
 10 minutes = 3.64Rs
 45 minutes = 4.5 units = 3.64*4.5 = 15.2Rs

For 45 minutes, the electricity cost will be 15Rs.

LABOR COST:

Labor cost per person is 200Rs

For 5 persons = 200*5 = 1000Rs

PACKAGING COST:

Packaging materials Price in Rs

2 glass bottles 200
Label for bottles 20
Total 220

OVERALL TOTAL COST:

= Ingredients cost + electricity cost + labor cost + packaging cost

= 1130+15+1000+220 = 2365Rs

The total cost for making 2.5 liters of apple robust is 5365Rs.

COST FOR 1 BOTTLE:

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1 glass bottle contains 200ml of apple robust (juice).

 2.5 liters apple robust = 2500ml = 2365Rs

 200ml apple robust = 2365/2500 *200 = 189Rs

Cost of 1 glass bottle of juice = 189Rs

SALE PRICE:

Sale price (per bottle) = cost + profit

= 189+110

Sale price per bottle = 299Rs

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REFERENCES:

1. Wilson, Karen L. (2017), "Report of the Nomenclature Committee for Vascular Plants: 66:
(1933). To conserve Malus domestica Borkh. against M. pumila Miller", Taxon, 66 (3): 742–744,
doi:10.12705/663.15
2. USDA Foreign Agricultural Service. World Apple Juice Situation. 2004-2005. Archived 2016-
03-04 at the Wayback Machine Retrieved 2008-02-20.
3. ^ "Code of Practice for the Production and Distribution of Unpasteurized Apple and Other Fruit
Juice/Cider in Canada 5.2 Fruit Storage Practices". Canadian Food Inspection
Agency. Archived from the original on 29 April 2015. Retrieved 1 May 2015.
4. "Nutrition facts for dried, ground ginger, serving size of one tablespoon, 5 grams (from pick
list)". nutritiondata.self.com. Condé Nast. 2014. Retrieved 11 June 2017.
5. "Guideline: Sugar intake for adults and children" (PDF). Geneva: World Health Organization.
2015. p. 4. Archived (PDF) from the original on 4 July 2018.
6. "The Plant List:Citrus limon (L.) Osbeck". Royal Botanic Gardens Kew and Missouri Botanic
Garden. Retrieved February 20, 2017.

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7. "Water, the Universal Solvent". USGS. Archived from the original on 9 July 2017. Retrieved 27
June 2017. "Most Americans should consume less sodium". Salt. Centers for Disease Control and
Prevention. Archived from the original on 19 October 2013. Retrieved 17 October 2013.

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