Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends
KrishiKosh
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Title |
Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends
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Creator |
Punam
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Contributor |
Gehlot, Rakesh
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Subject |
Coffee, Marketing, Biological phenomena, Productivity, Markets, Economics, Sales, Animal husbandry, Sampling, Beverages
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Description |
The present investigation entitled "Development and evaluation of ready-to-serve (RTS) drink and squash from Bael-Mango blends" was carried out with the objectives to standardize appropriate combination of bael-mango blends for preparation of its ready-to-serve drink and squash and also to evaluate storage quality of blended beverages. Fresh bael and mango fruits were analyzed for different physico-chemical parameters. Data show that bael and mango fruit had fruit weight (502 and 351 g), pulp weight (584 and 724 g/kg fruit) and Yield of pulp (58.4 and 72.4%), respectively. Chemical constituents of bael and mango fruits such as TSS, total sugars, reducing sugars and acidity percentage were analyzed to be (28.20 and 17.60%), (16.72 and 13.55%), (4.53 and 6.19%) and (0.39 and 0.45%), whereas ascorbic acid, carotenoids, pectin and total phenols were found to be (17.21 and 53.33 mg/100 g), (45.33 and 4.67 mg/100 g), (2.40 and 0.64%), and (23.66 and 56.15 mg/100 g), respectively. Chemical constituents of the blended beverages were analyzed just after processing and at monthly interval during three months storage period. RTS drink prepared with 20 per cent pulp (25 Bael : 75 mango), 14 per cent TSS and 0.26 per cent acidity was highly acceptable (8.59). Squash prepared with 40 per cent pulp (25 Bael : 75 mango), 50 per cent TSS and 1.0 per cent acidity was found most acceptable (8.60). The comparative study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 mango pulp ratio were highly acceptable followed by 50 Bael : 50 Mango pulp and 75 Bael : 25 mango pulp ratio. Acceptability of all the beverages prepared from Bael-Mango blends decreased significantly with increase in storage period. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, carotenoids and total phenols decreased significantly in all the beverages during 90 days storage. Ascorbic acid content and total phenols of bael-mango beverage blends increased with the increase in proportion of mango pulp. Carotenoids increase with the increase in proportion of bael pulp in the bael-mango beverage blends. Cost of production was maximum (Rs. 3.05/200 ml) in RTS drink (0 bael : 100 mango) with 20 per cent pulp, 14 per cent TSS and 0.26 per cent acidity and minimum (Rs. 2.39 /200 ml) in RTS drink (100 bael : 0 mango) with 15 per cent pulp, 14 per cent TSS and 0.26 per cent acidity. In squash, cost of production was maximum (Rs. 29.31/700 ml bottle) in blend (0 bael : 100 mango) with 40 per cent pulp, 50 per cent TSS and 1.0 per cent acidity and minimum (Rs. 25.52 /700ml bottle) in the blend (100 bael : 0 mango) with 30 per cent pulp, 50 per cent TSS and 1.0 per cent acidity. |
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Date |
2016-11-15T11:31:00Z
2016-11-15T11:31:00Z 2010 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/85565
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Language |
en
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Format |
application/pdf
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Publisher |
CCSHAU
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