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Studies on preparation and storage of mango RTS beverage

KrishiKosh

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Title Studies on preparation and storage of mango RTS beverage
 
Creator Jayswal, Dalit Kumar
 
Contributor Jain, P.K.
 
Subject EXTENSION EDUCATION
EXTENSION EDUCATION
 
Description ABSTRACT
The present investigation entitled “Studies on preparation and storage period of mango RTS beverage” Was carried out in the post Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2013-14. The Main objectives of the present investigation were, to standardized the Recipe for preparation of mango RTS and to evaluate the sensory parameters and their stability at room temperature, storage and the economics of various treatments for mango RTS beverages was also worked out. Among the treatments two pulp concentration 10% & 12% pulp and 7 levels of sugar i.e. (100, 110, 120, 130, 140, 150 and 160 gm. per liter of RTS) were used for preparation of the RTS. The 12% pulp content Rated best in combinations with 150 gm. of sugar per liter of RTS for organoleptic parameters which are based on overall acceptability characters, whereas, the colour rating values were found best with the recipe 6rth (10%pulp + 150 gm. sugar per liter of RTS). For taste the rating of the recipe 13th was found best as compare to other recipes. However, the flavor was rated better with the recipe 13th (12% pulp + 150 gm. sugar per liter of RTS). The overall acceptability of mango RTS was decreased with the increasing storage period in all the recipes. Among the ratio of fruit pulp 12% pulp with 150 gm. of sugar found best as the values of overall acceptability is concerned. The % TSS values recorded for mango RTS increases with the increase in sugar content and storage period the highest value of % TSS was registered with recipe 14th (12% pulp + 160 gm. sugar per liter of RTS). The higher value of % acidity was recorded with the recipe 8th (12% pulp + 100 gm. sugar per liter of RTS) (0.111 %) at initial stage of observation. At initial stage the maximum (393.91) TSS/Acid ratio was recorded with the recipes 7th (10% pulp + 160 gm. sugar per liter of RTS). The value of pH at initial stage was recorded minimum in the recipe 8th and maximum value was recorded recipe 7th (6.49). The recipe 8th showed maximum ascorbic acid content and the lowest by recipe 7th. ). Economics of the treatment was calculated the minimum cost i.e. Rupees 36.0 was recorded with the recipe 1st. Whereas, the maximum cost was recorded with the recipe 14th.
 
Date 2016-07-25T11:21:42Z
2016-07-25T11:21:42Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69719
 
Language en
 
Format application/pdf
 
Publisher JNKVV