KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/28949| Title: | Response surface optimization for development of Dragon fruit based ready to serve drink |
| Other Titles: | Not Available |
| Authors: | Kirti Jalgaonkar, Manoj Kumar Mahawar*, Sakharam Kale, Prerna Nath Kale, Bhushan Bibwe, Ajinath Dukare, Pankaj Kannaujia and Vijay Singh Meena |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute for Post Harvest Engineering and Technology |
| Published/ Complete Date: | 2018-02-01 |
| Project Code: | Not Available |
| Keywords: | Blended RTS, Dragon fruit, Grape juice, Response surface methodology |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodol-ogy (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutrition-al characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages ob-tained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Applied and Natural Science |
| NAAS Rating: | 4.28 |
| Volume No.: | 10(1) |
| Page Number: | 272-278 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/28949 |
| Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 20. 2018_Dragon.pdf | 766.35 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.