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
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Creator |
Sharma, Megha
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Contributor |
Gehlot, Rakesh
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Subject |
Beverages, Storage, Fruits, Acidity, Guavas, Vegetables, Sugar, Productivity, Vitamins, Biological phenomena
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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. |
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Date |
2016-11-15T09:08:04Z
2016-11-15T09:08:04Z 2010 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/85508
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Language |
en
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Format |
application/pdf
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Publisher |
CCSHAU
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