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PHYSICO-CHEMICAL CHARACTERS, SENSORY QUALITY AND STORAGE BEHAVIOUR OF CERTAIN UNFERMENTED BEVERAGES FROM JAMUN BASED BLENDS

KrishiKosh

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Title PHYSICO-CHEMICAL CHARACTERS, SENSORY QUALITY AND STORAGE BEHAVIOUR OF CERTAIN UNFERMENTED BEVERAGES FROM JAMUN BASED BLENDS
 
Creator NEYYILA PRIYANKA
 
Contributor A. V. D. DORAJEE RAO
 
Subject null
 
Description The juices used in the study were those obtained from mango, grapes and pineapple blended in different proportions with jamun juice. These juice blends were utilized for evaluation of their quality throughout the acceptable period of storage. Similarly RTS and squashes prepared from such juice blends were also evaluated. Blending improved overall acceptability of juices, RTS and squashes since the physico-chemical and sensory parameters showed desirable values in different blends as compared to pure jamun juice.
The study on „„Physico-chemical characters, sensory quality and storage behaviour of certain unfermented beverages from jamun based blends” was conducted during the year 2014-15 at HCRI, Venkataramannagudem. The juices used in the study were those obtained from mango, grapes and pineapple blended in different proportions with jamun juice. These juice blends were utilized for evaluation of their quality throughout the acceptable period of storage. Similarly RTS and squashes prepared from such juice blends were also evaluated. Blending improved overall acceptability of juices, RTS and squashes since the physico-chemical and sensory parameters showed desirable values in different blends as compared to pure jamun juice.
Among the physical characters, colour showed significant differences in all the products studied i.e. juice blends, RTS beverages and squashes. Pure jamun juice along with its blends of grape juice showed cyanic colours whereas, xanthic colours were observed in juice blends with mango and foliar colours in the juice blends with pineapple. The colour did not show any change during its 15 days of storage in case of juices and the same result was observed in squashes up to 4 months of storage in various blends. But there was significant change in colour in RTS beverages after 60 days of storage.
The maximum pH was recorded by the products prepared from 25% jamun juice blended with 75% mango and also in 25% jamun juice blended with 75% grape juice. Maximum density was noticed in the unfermented beverages prepared from 25% jamun juice blended with 75% mango.
The quality parameters like total sugars, ascorbic acid content, TSS/acid ratio, total phenols and anthocyanin content were also found to vary significantly. The highest total sugars were recorded in the products prepared from 25% jamun juice blended with 75% mango juice but the reducing sugars were more in the products prepared from 25% jamun juice blended with 75% grape juice. The TSS/Acid ratio was the maximum in the juice and squashes prepared from 25% jamun juice blended with 75% mango. However, in RTS beverages the highest was noticed in the RTS prepared from 25% jamun juice blended with 75% mango juice.
The ascorbic acid, total phenols and anthocyanins were noticed highest in the products prepared from pure jamun juice which was followed by the unfermented beverages prepared from 75% jamun juice blended with 25% grape juice.
Sensory evaluation revealed that there were significant differences with respect to the colour score, taste, flavour and overall acceptability among the various treatments for juice blends, RTS beverages and squashes. The highest colour score was obtained by the products prepared from 100% jamun juice. The maximum score for taste was recorded by the RTS prepared from 75% jamun juice + 25% grape juice. It was on par with 50% jamun juice + 50% grape juice and 75% jamun juice + 25% pineapple juice. The highest score for flavour was obtained by 75% jamun juice + 25 grape juice (T6) which was on par with 25% jamun juice + 75% grape juice. The maximum overall acceptability wasobtained by the products from blending 75% jamun juice + 25% grape juice.
 
Date 2017-11-10T08:05:22Z
2017-11-10T08:05:22Z
2015-08-19
 
Type Thesis
 
Identifier HCRI, Venkataramannagudem.
http://krishikosh.egranth.ac.in/handle/1/5810035344
 
Language en
 
Format application/pdf
 
Publisher HORTICULTURAL COLLEGE AND RESEARCH INSTITUTE, VENKATARAMANNAGUDEM, WEST GODAVARI – 534 101 Dr. Y. S. R. HORTICULTURAL UNIVERSITY