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QUALITY AND STORAGE STABILITY OF RTS BEVERAGE FROM BAEL AND CITRUS FRUIT BLENDS

KrishiKosh

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Title QUALITY AND STORAGE STABILITY OF RTS BEVERAGE FROM BAEL AND CITRUS FRUIT BLENDS
 
Creator SHILPA NAGPAL
 
Contributor RAJYALAKSHMI, P
 
Subject QUALITY, STORAGE, STABILITY, RTS, BEVERAGE, BAEL, CITRUS, FRUIT, BLENDS
 
Description Many tropical fruits, which are rich in vitamins, minerals and dietary fibre, are
under utilized and lack popularity. For most of them there is no organized orcharding and
little is known about their uses. These fruits can play an important role in satisfying the
demand for variety of products with attractive organolpetic qualities and high therapeutic
value. A number of processed products can be developed from them, which will add to
the existing product range.
Bael (Aegle marmelos Correa) is one such fruit, which is highly accredited in our
country since pre-historic times for its medicinal importance. However, it lacks
popularity and is not consumed freely in the fresh form due to the presence of mucilage
and oil glands and also owing to its astringent taste. The pulp if processed can be better
utilized in the preparation of products of commercial importance. As there is a growing
demand for health drinks based on indigenous fruits, the pulp maybe used for the
preparation of RTS beverages through blending with seasonal citrus fruit juices.
In the present study, bael fruits were collected from the trees available in ARI
campus, Rajendranagar, Hyderabad during the peak season from March – June 2005 and
their physical characteristics were examined.
The pulp was extracted by mixing the edible portion with an equal amount of
water (w/v), blending in a mixie and straining through 20 mesh stainless steel sieve to
obtain thick pulp free from seeds and fibre.
The extracted pulp was blended with the juice of seasonal fruits like lime,
mandarin orange, sweet orange and pineapple in varied proportions for formulation of
RTS beverages. A total of 12 blends were prepared and evaluated for sensory attributes
viz. colour/ appearance, consistency, taste, flavour and overall acceptability.
Based on their organolpetic quality and the acceptable level of incorporation of
bael pulp, two blends of bael : lime (40 : 60 and 50 : 50 proportions) and one each of
bael : mandarin orange (70 : 30) and bael : sweet orange : pineapple (20 : 40 : 40) were
selected for further study.
The developed beverages were stored in glass bottles at ambient temperature for a
period of two months. They were evaluated periodically at an interval of 15 days for
physico-chemical parameters, organoleptic quality and microbiological safety as against
the unblended RTS beverages of individual fruits (lime and mandarin orange).
The physico-chemical parameters of all the beverages showed a significant
change during storage. There was a significant increase in TSS, pH, reducing sugars and
total sugars whereas the ascorbic acid content, total carotenoids and acidity of all the
beverages declined significantly by the end of the storage period.
Organoleptic evaluation of the blends showed that bael : sweet orange : pineapple
was adjudged as the best blend due to its high scores for taste, flavour and overall
acceptability followed by bael : lime blends of 40 : 60 and 50 : 50 proportions and bael :
mandarin orange blend.
No significant change was observed in the colour and consistency of the
beverages on storage whereas the taste, flavour and overall acceptability showed a
gradual decrease by the end of storage. However, all the samples scored as acceptable
even after storage for two months.
The microbial analysis of the samples revealed a low microbial count in all the
samples indicating that they were safe for consumption.
The study reveals that bael fruit, valued for its medicinal and health benefits can
be suitably processed for making acceptable RTS fruit juice blends with various seasonal
fruits.
 
Date 2016-08-20T14:27:29Z
2016-08-20T14:27:29Z
2005
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/73195
 
Language en
 
Relation D7694;
 
Format application/pdf
 
Publisher ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD