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PREPARATION AND EVALUATION OF RTS beverages from sweet orange (Citrus sinensis Osbeck) var. Sathgudi

KrishiKosh

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Title PREPARATION AND EVALUATION OF RTS beverages from sweet orange (Citrus sinensis Osbeck) var. Sathgudi
 
Creator K.BHAVYA SREE
 
Contributor Dr. K. VANAJALATHA
 
Subject RTS beverages ,organoleptic evaluation ,ambient conditions
 
Description A set of three experiments were conducted on “Preparation and evaluation of RTS beverages from sweet orange (Citrus sinensis Osbeck) var. Sathgudi” at College of Horticulture, Rajendranagar, Ranga Reddy district. All the experiments were carried out in CRD concept with nine treatments replicated thrice in the first experiment and with five treatments replicated four times in second and with six treatments replicated four times in third experiment. Various physico-chemical parameters like TSS(ºB), Reducing sugars (%), Total sugars (%), Titrable acidity (%), pH, Ascorbic acid (mg/100g), Microbial load (cfu/ml) were analysed and organoleptic evaluation was carried out for three months with 15 day interval at ambient conditions during storage period.
The first experiment was carried out with sweet orange juice prepared with different concentrations like 10%, 14% and 18% juice with 100B, 150B and 200B TSS, 0.3% acidity with nine treatments and stored at ambient conditions for three months. Highest TSS, reducing sugars, total sugars, pH were recorded in 18% juice, 200B TSS, 0.3% acidity. A treatment with 18% juice, 150B TSS, 0.3% acidity recorded highest titratable acidity and ascorbic acid. The overall acceptability of the RTS with good appearance, taste, consistency, flavour and minimum microbial load was in 18% juice, 150B TSS, 0.3% acidity and recorded as best RTS beverage.
The second experiment was conducted with RTS beverage blends by mixing ginger juice in different proportions like 5%,10%,15% and 20% with sweet orange RTS (18% juice, 150B TSS, 0.3% acidity) of 95%, 90%, 85% and 80% respectively with five treatments and stored at ambient temperature for three months. During storage period, there was an increase in TSS, reducing sugars, total sugars, titratable acidity. Ascorbic acid and pH decreased. However, maximum acceptability with good appearance, taste, consistency, flavour, storage stability and minimum microbial load was recorded in sweet orange : ginger( 80:20) blended RTS beverage and recorded as best RTS beverage blend. No microbial load was observed in ginger blended RTS beverages with 15 day interval analysis, stored at ambient conditions.
Third experiment was conducted with RTS beverage blends by mixing pomegranate juice in different proportions like 10%, 20%, 30%, 40% and 50% with sweet orange RTS (18% juice, 150B TSS, 0.3% acidity) beverage 90%, 80%, 70%, 60% and 50% respectively with six treatments and stored at ambient temperature for three months. During storage period, there was an increase in TSS, reducing sugars, total sugars, titratable acidity. Ascorbic acid and pH content decreased. However, maximum acceptability with good appearance, taste, consistency, flavour, storage stability and minimum microbial activity was observed in sweet orange : pomegranate (60:40) blended RTS beverage and recorded as best RTS beverage blend.
In the first experiment, 18% juice, 150B TSS, 0.3% acidity, in the second experiment sweet orange and ginger( 80:20) blended RTS beverage and in the third experiment sweet orange and pomegranate (60:40) blended RTS beverage were recorded as best RTS beverages.
 
Date 2016-07-23T10:34:15Z
2016-07-23T10:34:15Z
2012-06
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69484
 
Language en
 
Format application/pdf
 
Publisher Dr.Y.S.R HORTICULTURAL UNIVERSITY