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STUDIES ON THE VALUE ADDITION OF KARONDA (Carissa carandas L.) JUICE BY BLENDING WITH GUAVA, PAPAYA AND PINEAPPLE JUICES FOR RTS BEVERAGE

KrishiKosh

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Title STUDIES ON THE VALUE ADDITION OF KARONDA (Carissa carandas L.) JUICE BY BLENDING WITH GUAVA, PAPAYA AND PINEAPPLE JUICES FOR RTS BEVERAGE
 
Creator SHAIK SHAHEEL
 
Contributor Dr.D. V. SWAMI
 
Subject RTS beverage,randomized design ,organoleptic evaluation ,
 
Description The present investigation entitled “Studies on the value addition of karonda (Carissa carandas L.) juice by blending with guava, papaya and pineapple juices for RTS beverage” was carried out during the year 2014-15 at Department of Post Harvest Technology, Horticultural College and Research Institute, Dr. Y. S. R Horticultural University, Venkataramannagudem, West Godavari district of Andhra Pradesh.
The focus of the present study is utilization of karonda for preparation of karonda RTS by using guava, papaya and pineapple blended juices. The experiment was conducted in completely randomized design and statistically analyzed for the parameters of density (kg /m3), pH, total soluble solids (oBrix), titrable acidity (%), TSS/Acid ratio, total sugars (%), reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g), organoleptic evaluation during storage and cost benefit were studied in the preparation of karonda RTS.
Among the different treatments, RTS prepared from 25% karonda juice + 75% pineapple juice blend (T9) was found best with density of 1.05 kg/m3, pH of 3.32, total soluble solids of 14.78oBrix, titrable acidity of 0.27%, TSS/Acid ratio of 56.84, total sugars of 13.53%, reducing sugars of 6.92%, non-reducing sugars of 6.61% and ascorbic acid of 4.04 mg/100 g during different interval of storage, followed by RTS prepared with 50% karonda juice + 50% guava juice blend (T2) with density of 1.02 kg/m3, pH of 3.02, total soluble solids of 13.11oBrix, titrable acidity of 0.29%, TSS/Acid ratio of 46.48, total sugars of 12.97%, reducing sugars of 6.94%, non-reducing sugars of 6.03% and ascorbic acid of 8.56 mg/100 g during storage.
The organoleptic score for acceptability of RTS prepared from pineapple with karonda juice blend of 25% karonda juice + 75% pineapple juice blend (T9) followed by 50% karonda juice + 50% pineapple juice blend (T8) and RTS prepared from 50% karonda juice + 50% guava juice blend (T2) and 25% karonda juice + 75% guava juice blend (T3) were found best their quality parameter upto 60 days of storage and they are economical for utilization of karonda juice with different blends of pineapple and guava for their RTS preparation.
RTS prepared from pineapple costs 70 per litre, guava RTS costs of 58 per litre, papaya RTS costs of 58 per litre over the karonda RTS of 40 per litre as per the prevaling price of local market were taken into consideration for calculation of cost benefit ratio for the RTS prepared from karonda blended juices. The highest cost benefit ratio of 1:2.68 was found in 25% karonda juice + 75% pineapple juice (T9) followed by 1:2.59 in 25% karonda juice + 75% guava juice (T3), 1:2.56 in 25% karonda juice + 75% papaya juice (T6) and the lowest cost benefit ratio 1:1.77 was found in 100% karonda juice (T10) of their economic feasibility.
 
Date 2016-07-26T15:31:30Z
2016-07-26T15:31:30Z
2015-05
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69956
 
Language en
 
Format application/pdf
 
Publisher Dr. Y.S.R HORTICULTURAL UNIVERSITY