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Development and evaluation of ready-to-serve drink and squash from guava-jamun blends

KrishiKosh

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Title Development and evaluation of ready-to-serve drink and squash from guava-jamun blends
 
Creator Sharma, Megha
 
Contributor Gehlot, Rakesh
 
Subject Beverages, Storage, Fruits, Acidity, Guavas, Vegetables, Sugar, Productivity, Vitamins, Biological phenomena
 
Description The present investigation entitled “Development and evaluation of ready-to-serve drink and squash from
guava-jamun blends” was carried out with the objectives to standardize appropriate combination of guava-jamun
blends for preparation of its ready-to-serve drink and squash and also to evaluate the quality of their blended
beverages during storage. The data show that average guava and jamun fruit weight, pulp weight and pulp
recovery were (69.2 and 5.42 g), (826 and 731 g/kg fruit) and (82.6 and 73.1%), respectively. Chemical
constituents of guava and jamun fruits such as TSS, total and reducing sugars were found out to be (11.9 and
9.2%), (8.40 and 5.98%) and (2.98 and 4.36%), where as acidity, ascorbic acid , anthocyanins , total phenols and
pectin were recorded to be (0.38 and 1.36%), (172 mg/100 g for guava), (138 mg/100 g for jamun), (2.08 and 218
mg/100 g) and (0.94% for guava), respectively.
Chemical constituents of the blended beverages were analyzed just after processing and at monthly
interval during three months storage period. Maximum acceptability (8.41) was achieved in RTS drink (50 guava :
50 jamun) with 20 per cent pulp, 14 per cent TSS and 0.25 per cent acidity, whereas minimum acceptability (7.99)
was achieved in RTS drink (100 guava : 0 jamun) with 15 per cent pulp, 14 per cent TSS and 0.25 per cent acidity.
Maximum acceptability (8.43) of squash was achieved in beverage blends (50 guava : 50 jamun) with 40 per cent
pulp, 50 per cent TSS and 1.00 per cent acidity, whereas minimum acceptability (7.91) in beverage blend (100
guava: 0 jamun) with 30 per cent pulp, 50 per cent TSS and 1.00 per cent acidity. Acceptability of blended
ready-to-serve drink and squash decreased significantly with the increase in storage period, however, organoleptic
scores of both the products remained above the acceptable level even after three months of storage. Total and
reducing sugars increased significantly, whereas ascorbic acid, anthocyanin and total phenols of both the
beverages decreased significantly during three months storage period. There was, however, a non-significant
increase in acidity of blended beverages during storage.
Cost of production was maximum (Rs. 2.75/200 ml) in RTS drink (0 guava : 100 jamun) with 20 per
cent pulp, 14 per cent TSS and 0.25 per cent acidity and minimum (Rs.2.29/200 ml) in RTS drink (100 guava : 0
jamun) with 15 per cent pulp, 14 per cent TSS and 0.25 per cent acidity. In case of squash, cost of production was
maximum (Rs. 26.18/700 ml) in blend (0 guava : 100 jamun) with 40 per cent pulp, 50 per cent TSS and 1.00 per
cent acidity and minimum (Rs. 22.71/700 ml) in blend (100 guava : 0 jamun) with 30 per cent pulp, 50 per cent
TSS and 1.00 per cent acidity.
 
Date 2016-11-15T09:08:04Z
2016-11-15T09:08:04Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85508
 
Language en
 
Format application/pdf
 
Publisher CCSHAU