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Development and evaluation of nectar and crush from bael-mango blends

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Title Development and evaluation of nectar and crush from bael-mango blends
 
Creator Kuldeep Kumar
 
Contributor Gehlot, Rakesh
 
Subject Fruits, Storage, Mangoes, Acidity, Beverages, Sugar, Vitamins, Pigments, Reducing sugars, Phenols
 
Description The present investigation entitled "Development and Evaluation of Nectar and Crush from
Bael-Mango Blends" was carried out with the objectives to standardize appropriate combination of
bael-mango blends for preparation of nectar and crush and also to evaluate storage quality of blended
beverages. Fresh bael and mango fruits were analyzed for different physico-chemical parameters. Data
show that bael and mango fruits had fruit weight (530 and 351 g), pulp weight (708 and 654 g/kg fruit)
and pulp yield (70.8 and 65.4%), respectively. Chemical constituents of bael and mango fruits such as
total soluble solids, total sugars, reducing sugars and acidity percentage were analyzed to be (29.20 and
17.80%), (17.60 and 13.70%), (5.30 and 6.72%) and (0.39 and 0.42%), while ascorbic acid, total
carotenoids, pectin and total phenols were found to be (17.92 and 52.64 mg/100 g), (46.50 and 4.80
mg/100 g), (2.40 and 0.74%) and (24.40 and 54.33 mg/100 g), respectively. Chemical constituents of
the blended beverages were analyzed just after processing and at monthly interval during three months
storage period. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total
carotenoids and total phenols decreased significantly in all the beverages during three months storage.
Ascorbic acid content and total phenols of bael-mango beverage blends increased with the increase in
proportion of mango pulp. Total carotenoids increased with the increase in proportion of bael pulp in
the bael-mango beverage blends. Nectar prepared with 25 per cent pulp (20 Bael : 80 Mango), 15 per
cent TSS and 0.27 per cent acidity was highly acceptable (8.5). Crush prepared with 50 per cent pulp
(20 Bael : 80 Mango), 55 per cent TSS and 1.1 per cent acidity was found most acceptable (8.5). The
comparative study of all the beverages revealed that the beverage blends prepared with 20 Bael : 80
Mango pulp ratio were highly acceptable followed by 40 Bael : 60 Mango pulp and 60 Bael : 40
Mango pulp ratio. Acceptability of all the Bael-Mango beverage blends decreased significantly with
increase in storage period. Cost of production was maximum (Rs. 13.64/L) in nectar (0 bael : 100
mango) with 25 per cent pulp, 15 per cent TSS and 0.27 per cent acidity and minimum (Rs. 10.92/L) in
nectar (100 bael : 0 mango) with 20 per cent pulp, 15 per cent TSS and 0.27 per cent acidity. Cost of
production was maximum (Rs. 44.64/L) in crush (0 bael : 100 mango) with 50 per cent pulp, 55 per
cent TSS and 1.1 per cent acidity and minimum (Rs. . 29.72/L) in the crush (100 bael : 0 mango) with
40 per cent pulp, 55 per cent TSS and 1.1 per cent acidity.
 
Date 2016-10-29T10:43:36Z
2016-10-29T10:43:36Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/82888
 
Language en
 
Format application/pdf
 
Publisher CCSHAU