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VALUE ADDED NUTRACEUTICAL PRODUCTS OF GUAVA BLENDED WITH ALOE VERA AND ROSELLE

KrishiKosh

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Field Value
 
Title VALUE ADDED NUTRACEUTICAL PRODUCTS OF GUAVA BLENDED WITH ALOE VERA AND ROSELLE
 
Creator SUDHINDRA KUMAR, S. N
 
Contributor SREENIVAS, K. N
 
Subject Service failed, response=Internal Server Error
 
Description The investigation on “The Value Added Nutraceutical Products of
Guava Blended with Aloe vera and Roselle” was carried out at
processing, analytical and quality control laboratories in the Division of
Horticulture, University of Agricultural Sciences, Gandhi Krishi Vignana
Kendra, Bangalore, during the year 2006-07.
The investigation was under taken to prepare value added
nutraceutical products of Guava blended with Aloe vera and Roselle such
as squash, syrup, RTS beverage and nectar by following standard
recipes. Prepared products were subjected to oganoleptic evaluation. The
Squash prepared with 30 per cent juice, 45OB and 1.00 per cent acidity
was rated superior organoleptically. Syrup prepared with 50 per cent
juice 68OB and 1.5 per cent acidity was rated superior organoleptically.
RTS Beverage’s best recipe was 15 per cent juice, 10OB and 0.30 per cent
acidity. Whereas, the nectar prepared with 20 per cent juice, 20OB and
0.25 per cent acidity was rated the best with highest scores for
organoleptic quality.
The prepared products were subjected to 120 days to storage at
ambient temperature to study storage stability and overall acceptability.
Variation in sugar, pH, acidity, ascorbic acid, Calcium and iron were
recorded at an interval of 30 days for different recipes of squash, syrup,
RTS beverage and nectar. The panel of judges evaluated the products
after 120 days of storage for their quality attributes like appearance,
flavour, taste and overall acceptability and found highly acceptable.
Therefore, the above recipes are recommended for commercial production
of products on large scale.
 
Date 2017-01-20T14:43:57Z
2017-01-20T14:43:57Z
2009-07-12
 
Type Thesis
 
Identifier Th-9570
http://krishikosh.egranth.ac.in/handle/1/97418
 
Language en
 
Publisher University of Agricultural Sciences GKVK, Bangalore