Studies on the standardization and preservation of guava (Psidium guajava L.) and barbados cherry (Malpighia glabra L.) blended ready-to-serve beverage
2013
Jakhar, M.S. | Vaish, P.K. | Pathak, S.
The experiment was conducted to standardization of the suitable blending of guava and barbados cherry fruit pulps, different blending ratios and recipes for the preparation of quality blended ready-to-serve (RTS) beverage and asses their storage stability at ambient temperature. The prepared blended RTS were organoleptically evaluated by adopting 9 point Hedonic rating scale. Among the different blending ratios and recipes, 10% blended pulp (50% guava pulp +50% barbados cherry pulp) with, 12% TSS and 0.2% acidity was found to be the best on overall sensory score. Blended RTS stored in glass bottles and chemical changes during storage were also studied at monthly intervals. Total soluble solids and acidity did not change upto three month and then increased continuously upto the end of storage. Non-enzymatic browning did not change upto the two month and thereafter itincrease continuously upto the entire period of storage. Ascorbic acid contentand organoleptic score of the beverage decreased gradually with the storage period. According to the organoleptic score, the blended RTS was found to be acceptable upto five months of storage at ambient temperature with good appearance, flavour, taste and overall acceptability.
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