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Influence of Processing Variables and Storage on the Fruit Drink Developed from Taktir, Wild Fruit of Himalaya

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Title Influence of Processing Variables and Storage on the Fruit Drink Developed from Taktir, Wild Fruit of Himalaya
Not Available
 
Creator P. Suresh Kumar
V. K. Choudhary
P. Devi
M. Kanwat
A. Sangeetha
 
Subject Garcinia lancifolia
Fruit drink
Sensory attributes
Microbial safety
Storage
 
Description Not Available
Taktir is one of the fruits consumed by the
large population of eastern Himalaya and other south east
Asian countries. The fruits were harvested in five different
harvesting times starting from second fortnight of April to
mid of May to adjudge the best maturity time for fresh
consumption and processing of fruits. The fruits harvested
during 1st week of May were fully matured, rich in sugar,
ascorbic acid (16. 54 mg/100 g), overall acceptability
(7.46) and edible portion (79.35 %). Different combinations
of juice percentage and total soluble solids were tried
for the development of drink. A drink with 22.5 % juice
and 40 B was found best by a panel of semi-trained judges
and excelled in most of the chemical attributes. Taktir
drink was further analyzed for chemical composition and
microbial safety during 3 months of storage under room
temperature and low temperature in day light and dark
condition packed in pet and glass bottles. TSS, pH and
reducing sugar increased while acidity, ascorbic acid and
total sugar dropped off. Anthocyanin was degraded with
the increase in storage period. The ‘a’ value was found to
be decreasing as the storage interval increased. However
yeast, mould, E. coli and total plate counts could not be
detected in the beverage. The maximum score (8.1) for
over all acceptability was observed with 4 C Dark PB (pet
bottles) at the end of storage period.
Not Available
 
Date 2021-07-30T11:07:06Z
2021-07-30T11:07:06Z
2014-09-01
 
Type Research Paper
 
Identifier Not Available
0369-8211
http://krishi.icar.gov.in/jspui/handle/123456789/51551
 
Language English
 
Relation Not Available;
 
Publisher Springer