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Clarification and Preservation of amla blended sugarcane juice

KrishiKosh

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Title Clarification and Preservation of amla blended sugarcane juice
 
Creator Pawar, Kanika
 
Contributor Rajendra Singh
 
Subject Sugarcane juice, Amla juice, Preservation, Clarification, Skim milk
 
Description The study was conducted on sugarcane juice and amla fruit
juice used to prepare blends along with their clarification and
preservation so as to produce nutritious beverage. The blends
prepared with or without amla juice were sugarcane juice: amla
(100:0), sugarcane juice: amla juice (95:5), sugarcane juice: amla
juice (90:10) with and without skim milk. The various physico
–chemical and nutritional characteristics of fresh juices, freshly
prepared blends and stored products were studied. The sugarcane
juice was having 18.0% TSS, 0.182% acidity, 5.36 pH and 0.20
mg/100 ml ascorbic acid content. The amla fruit yielded 85.4%
pulp from which was recovered 47.5% juice; It was having 10.0%
TSS, 1.29% acidity, 326.0 mg/100ml ascorbic acid and a pH of
2.75.The blends prepared from various combinations were of
acceptable organoleptic quality, however, the combinations of
juices prepared with 100:0 sugarcane juice: amla juice was highly
acceptable followed by 95:5 juice ratios whereas 90:10 juice ratio
with and without skim milk were liked slightly. During storage,
total soluble solids, pH and ascorbic acid decreased whereas
acidity, turbidity, volatile acidity and microbial count increased in
all blends. There was no significant change observed in
organoleptic quality of blends during storage and the blends
remained acceptable up to 2 months of storage. Thus the study
indicated that the amla (5%) juice can be satisfactory used to
improve the nutritional quality and preservation of sugarcane juice,
without any appreciable loss of organoleptic quality. The best
blends, taking together organoleptic as well as nutritional quality
was obtained from sugarcane juice: amla juice (100:0) followed by
sugarcane juice: amla juice (95:5) blends. The blends stored in
crown corked glass bottles after pasteurization remained
acceptable up to 2 months at room temperature.
 
Date 2016-11-29T14:13:48Z
2016-11-29T14:13:48Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88149
 
Language en
 
Format application/pdf
 
Publisher CCSHAU