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STUDIES ON THE ENZYMATIC EXTRACTION OF JUICE, STANDARDIZATION OF RTS BEVERAGE OF SAPOTA AND VALUE ADDITION WITH OTHER JUICES

KrishiKosh

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Title STUDIES ON THE ENZYMATIC EXTRACTION OF JUICE, STANDARDIZATION OF RTS BEVERAGE OF SAPOTA AND VALUE ADDITION WITH OTHER JUICES
 
Creator KIRANMAYI REJETI
 
Contributor Dr. G. SUBBI REDDY
 
Subject postharvest losses,enzymatic extraction ,RTS,TSS
 
Description Sapota (Manilkara achras (Mill.) Forsberg) is one of the important fruits of tropics. Being a climacteric fruit, it has low shelf life and highly perishable in nature. The fruits should be processed and value added in order to reduce postharvest losses, thus diverting the fruit from fresh market to industry which increases revenue to sapota growers and improve sapota acceptance by the consumer. In view of above, an experiment was carried out entitled "Studies on the enzymatic extraction of juice, standardization of RTS beverage of sapota and value addition with other juices" during 2011-2012 at Horticultural College and Research Institute, Dr. Y. S. R HORTICULTURAL UNIVERSITY, Venkataramannagudem, West Godavari district of Andhra Pradesh.
Experiment was carried out to know the effect of pectinase enzyme on juice yield and quality, to standardize sapota RTS beverage with enzymatically extracted juice and to prepare various blends with grape, pineapple, carrot, beetroot and papaya juices and finally to study the physico-chemical parameters and shelf life of fruit blends during storage.
It was observed that with increasing pectinase enzyme concentration, duration and temperature the per cent juice yield and ascorbic acid increased whereas, pectin content decreased. TSS remained constant in all the treatments. Sapota juice yield increased by 15 per cent when the pectinase enzyme was used. The RTS beverage prepared with pulp from 1000 ppm enzyme incubated for four hours at 40 ºC was found best organoleptically followed by RTS beverage prepared with pulp using 2000 ppm pectinase enzyme incubated for 4 hours duration at 40 ºC.
Different fruit juice blends were prepared with sapota in combination with papaya, pineapple, grape, carrot and beetroot in different proportions for improving colour, flavour, palatability and nutritive value. Among different blends, highest ascorbic acid content was observed in RTS using sapota and pineapple blended in the ratio of (70:30), β- carotene in sapota and carrot blend (60:40), anthocyanins in sapota and beetroot blend (70:30) and antioxidant activity in sapota and carrot blend (60:40). Sensory evaluation score was highest in RTS using sapota and grape blended in the ratio of (70:30) due to better colour and flavour.
During storage the total soluble solids were found to be consistent throughout the storage period while reducing sugars increased continuously during the storage period of four months, while titrable acidity, total sugars, ascorbic acid, anthocyanins, β-carotene and antioxidant activity decreased. There was slight decrease in organoleptic acceptability of the juice blends due to the changes in the composition of these parameters. However, the RTS beverages were acceptable upto four months of storage period.
 
Date 2016-07-23T12:53:49Z
2016-07-23T12:53:49Z
2012-08
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69564
 
Language en
 
Format application/pdf
 
Publisher Dr. Y.S.R HORTICULTURAL UNIVERSITY