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Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)

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Title Development and evaluation of ready to serve (RTS) beverage from bael (Aegle marmelose Correa.)
Not Available
 
Creator Udayakumar K.P.
Kanupriya Chaturvedi
Swamy G.S.K.
Anuradha Sane
Pritee Singh
Suresh G.J.
 
Subject Bael, beverage, biochemical, nutritional, organoleptic properties and RTS
 
Description Not Available
A research study was carried out to develop a RTS beverage by exploiting the nutritional and
organoleptic properties of bael fruit pulp. Six treatment combinationsof bael RTS with 10, 15
and 20% of pulp concentration and 10 and 15°B of TSS were prepared based on the review of
literature. The biochemical and organoleptic properties of the prepared RTS were evaluated
during storage. The pH, ascorbic acid and antioxidant activity of the RTS decreased with the
storage, while acidity and total sugars increased. Results of the sensory evaluation showed
that there was a significant difference between treatments in terms of color, flavor, taste, body
and overall acceptability. From the results of quality assessments, the formulated bael RTS
beverage with 15% pulp and 15°B TSS was found to be superior and suitable for consumption
up to 12 weeks without any significant changes in the quality characteristics.
Not Available
 
Date 2022-12-12T08:57:45Z
2022-12-12T08:57:45Z
2022-06-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/75191
 
Language English
 
Relation Not Available;
 
Publisher Not Available