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Preparation of whey based papaya juice blended RTS and nectar

KrishiKosh

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Title Preparation of whey based papaya juice blended RTS and nectar
 
Creator Anjali Devi
 
Contributor Yadav, B.S.
 
Subject Storage, Acidity, Beverages, Papayas, Milk products, Sugar, Fruits, Vitamins, Reducing sugars, Pigments
 
Description The present investigation entitled “Preparation of whey based papaya juice blended RTS and
Nectar” was carried out with the objectives to study the effect of storage of pulp on the quality of RTS
and nectar prepared from papaya-whey blends and to assess their shelf-life. The papaya fruit and whey
were analyzed for their physico-chemical characteristics and juice was extracted by passing pulp
through blender. The whey-papaya blends were prepared in different proportions (with 0, 10, 20 and
30% whey). The pasteurized blends (85°C for 20 min.) were stored at room temperature for three
months (February to April). Chemical constituents of blends were analyzed at the interval of 30 days
during the storage period. The acceptability of the product decreased significantly with increase in
storage period but remained acceptable even after 90 days of storage at room temperature. During
storage acidity, reducing sugars and total microbial count increased whereas pH, total sugars, turbidity,
carotenoid content and organoleptic quality decreased in RTS and nectar prepared from fresh as well as
frozen papaya pulp.. There was no significant change in TSS of RTS and nectar. The organoleptic
quality of RTS and nectar blends prepared from frozen papaya pulp was slightly less as compared to
that of RTS and nectar blends prepared from fresh papaya pulp. RTS blend prepared from fresh pulp
containing 10% whey, 14% TSS and 0.25% acidityand nectar blend prepared from fresh pulp
containing 20% whey, 15% TSS and 0.27% acidity were found most acceptable.
 
Date 2016-11-15T08:50:49Z
2016-11-15T08:50:49Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85506
 
Language en
 
Format application/pdf
 
Publisher CCSHAU