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http://krishi.icar.gov.in/jspui/handle/123456789/17530
Title: | Standardization of sweet orange and Kokum blended RTS beverage using sugar substitutes |
Other Titles: | Research Paper |
Authors: | Byanna, C.N and Doreyappa Gowda, I.N. (2013). |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Institute of Horticultural Research |
Published/ Complete Date: | 2013-01-01 |
Project Code: | Ph.D. Research work Publication |
Keywords: | Standardization,sweet orange, kokum, blended, RTS beverage, Sugar substitutes |
Publisher: | Asian Journal Horticulture |
Citation: | Not Available |
Series/Report no.: | Not Available;8(1): 164-169 8(1): 164-169; |
Abstract/Description: | The investigation on standardization of sweet orange and kokum blended RTS beverage using sugar substitutes was carried out at the Processing laboratory in the Division of Post Harvest Technology, Indian Institute of Horticulture Research, Bengaluru from November, 2009 to June, 2010. Sweet orange and kokum at the ratio of 88 :12 RTS beverage with sugar and sugar substitutes and their combinations revealed that the treatments 50 per cent sucrose + 50 per cent fructose and 50 per cent sucrose + 50 per cent sucralose were at par with sucrose in respect of overall acceptability scores and these were rated the better recipes in sensory evaluation. Highest TSS of 14.60 Brix0, pH 3.31, acidity of 0.28 per cent, ascorbic acid of 6.53 mg/100g, reducing sugars of 12,48 per cent, non-reducing sugars of 3.58 per cent and total sugars of 14.12 per cent were recorded in 50 per cent sucrose + 50 per cent fructose, sucralose and 50 per cent sucrose + 50 per cent fructose, sucralose, 50 per cent sucrose + 50 per cent fructose, 50 per cent sucrose + 50 per cent fructose, 50 per cent sucrose + 50 per cent aspartame, 50 per cent sucrose + 50 per cent fructose, respectively. The TSS, titratable acidity and reducing sugars were increased, while pH, total sugars, non-reducing sugars and ascorbic acid were decreased during storage. The sweet orange and kokum blended RTS beverage with sugar substitutes had storage stability upto 6 months. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Name of Journal: | Asian Journal of Horticulture |
Volume No.: | 8(1) |
Page Number: | 164-169 |
Name of the Division/Regional Station: | PHT & AE. |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/17530 |
Appears in Collections: | HS-IIHR-Publication |
Files in This Item:
File | Description | Size | Format | |
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Standardization of sweet orange and kokum blended RTS.pdf | 15.17 kB | Adobe PDF | View/Open |
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