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STUDIES ON EFFECT OF BLENDING IMPACT OF GUAVA (Psidium guajava L.) AND PAPAYA (Carica papaya L.) PULP ON RECIPE STANDARDIZATION OF BLENDED NECTAR AND RTS (Ready to Serve) BEVERAGES

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Title STUDIES ON EFFECT OF BLENDING IMPACT OF GUAVA (Psidium guajava L.) AND PAPAYA (Carica papaya L.) PULP ON RECIPE STANDARDIZATION OF BLENDED NECTAR AND RTS (Ready to Serve) BEVERAGES
M.Sc. Fruits Science
 
Creator Yuthika Kumari,
 
Contributor Dikshit, S.N.
 
Subject BLENDING IMPACT, GUAVA (Psidium guajava L.), PAPAYA (Carica papaya L.) PULP, RECIPE STANDARDIZATION, BLENDED NECTAR, RTS (Ready to Serve) BEVERAGES
 
Description The present investigation entitled “STUDIES ON EFFECT OF BLENDING IMPACT OF GUAVA (Psidium guajava L.) AND PAPAYA (Carica papaya L.) PULP ON RECIPE STANDARDIZATION OF BLENDED NECTAR AND RTS (Ready to Serve) BEVERAGES”was conducted at Horticulture Processing Laboratory, Department of Fruit Science, IGKV, Raipur (C.G.) during the year 2015-2016. The experimental material consisted of thirteen treatments with combination of four recipes including one standard recipe without blending and three blending ratio 25:75, 50:50 and 75:25 of guava and papaya with varying levels of TSS for nectar and RTS. The treatment combinations were 26 and replicated thrice under Completely Randomized Design.
The fruits of guava and papaya were analysed for physico-chemical chararacteristics. The blended nectar and RTS prepared from different recipes and blending ratio were also analysed periodically at 30 days interval for their various chemical constituents. The blended nectar and RTS were organoleptically evaluated by adopting 9 xi
point Hedonic rating scale and observations were recorded for their chemical changes during storage for 3 months.
A critical analysis of physical composition of guava and papaya fruits revealed that average fruit weight was recorded 161.77 g and 1620 g, pulp weight 155.30 g and 1420 g, seed weight 5.85 g and 12.50 g, weight of non-edible waste 6.84 g and 89 g and pulp seed ratio 26.54 and 113.60, respectively. Among the chemical composition, the TSS was recorded 13.31% and 10.6%, acidity 0 .49% and 0.34%, ascorbic acid 241mg/100 ml and 66.62 mg/100 ml, pH 3.62 and 4.37, reducing sugar 4.78% and 7.69%, non-reducing sugar 5.51% and 1.70 % and total sugar 10.30% and 9.39% ,respectively.
Among various recipe tried in this investigation, the nectar prepared from the treatment T6 (20% Juice-75% Guava: 25% Papaya: 18% TSS: 0.3% acidity) recorded highest ascorbic acid, non-reducing sugar, pH and organoleptic score with respect to aroma, taste and overall acceptability. Whereas, the nectar containing the recipe T10 (20% Juice- 25% Guava: 75% Papaya: 16 % TSS: 0.3% acidity) recorded highest acidity, reducing, total sugar and organoleptic score with respect to colour and appearance. Similarly, preparation of RTS with the treatment T3 (10% Juice-75% Guava: 25% Papaya: 14% TSS: 0.3% acidity) recorded highest ascorbic acid, non-reducing sugar, pH and organoleptic score with respect to aroma, taste and overall acceptability. Whereas, the RTS containing the recipe T10 (10% Juice-25% Guava juice: 75% Papaya: 11% TSS: 0.3% acidity) recorded highest acidity, reducing, total sugar. During storage of nectar and RTS, the acidity, TSS, total sugar and reducing sugar showed an increasing trend with increasing period of storage (0 to 90 days) under ambient condition. While, there was a decreasing trend of ascorbic acid, pH, non-reducing sugar and organoleptic score during storage period upto 90 days of storage under ambient condition.
The lowest cost of production (Rs 646.96), highest net return (Rs. 853.04) and benefit: cost ratio (1.32) of blended guava and papaya nectar was recorded in the treatment of T10 (20% Juice-25% Guava: 75% Papaya: 16 % TSS: 0.3% acidity). While in case of blended guava and papaya RTS, treatment T10 (10% Juice-25% Guava: 75% Papaya: 11% TSS: 0.3% acidity) recorded for lowest cost of production (Rs 539.34), highest net return (Rs. 960.66) and benefit: cost ratio (1.78).
 
Date 2016-08-05T13:16:24Z
2016-08-05T13:16:24Z
2016
 
Type Thesis
 
Identifier 145p.
http://krishikosh.egranth.ac.in/handle/1/71034
 
Language en
 
Format application/pdf
 
Publisher Indirra Gandhi Krishi Vishwavidyalaya Raipur