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STORAGE STABILITY OF WHEY BASED WATERMELON BEVERAGE USING BETEL LEAVES DISTILLATE

KrishiKosh

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Title STORAGE STABILITY OF WHEY BASED WATERMELON BEVERAGE USING BETEL LEAVES DISTILLATE
 
Creator Naik, Yugal Kishor
 
Contributor Khare, Arachana
 
Subject STORAGE STABILITY, WHEY BASED WATERMELON BEVERAGE USING BETEL LEAVES DISTILLATE
 
Description In the present study efforts have been made to develop whey based watermelon beverage with the addition of betel leaves distillate viz, 0 – 3%. Storage study has been undertaken for a period of 30 days at 7±10C at the regular interval of 10 days. The prepared beverage have been evaluated using 9 point Hedonic scale for different attributes like color and appearance, flavor, mouth feel and overall acceptability. Techno-economic feasibility of beverage on small scale (250 liter/day) has been worked out.
It has been found that beverage prepared with the addition of 2% betel leaves distillate scored high i.e. 8.5 on 9-point Hedonic scale. It was prepared from watermelon juice containing 14.20% TSS, 8% Total sugar, 0.15% Acidity, 1.0% Ascorbic acid and pH 5.1. Chhana whey used for beverage preparation containing 6.30% Total Solid, 0.24% acidity, pH 4.6, 4.80% Lactose, 0.10% Protein and 0.10% Fat. The fresh beverage (2% betel leaves distillate) containing 21.13% TSS, 0.16% acidity, pH 5.1, 0.78 mg/100 gm ascorbic acid, 2.92% reducing sugar and 16.29% total sugar. After 30 days interval slight variation in various parameter have been observed i.e.21.66%TSS, 0.163% acidity, pH 5.05, 0.76 mg/100 gm ascorbic acid, 3.82% reducing sugar and 16.11% total sugar having average sensory score 8.4 . It has been observed that betel leaves distillate is working as a natural preservative.
Techno-economic feasibility was determined and found that beverage prepared form 2% betel leaves distillate having the cost of Rs 6.12/250 ml which is much lower than those of similar type of drinks. This beverage has added advantage of higher medicinal and therapeutic values.
 
Date 2016-03-04T11:32:29Z
2016-03-04T11:32:29Z
2008
 
Type Thesis
 
Identifier 63p.
http://krishikosh.egranth.ac.in/handle/1/64753
 
Language en
 
Format application/pdf