Open Access
Subscription Access
Open Access
Subscription Access
Ready-To-Serve on Ginger Blended Pomegranate
Subscribe/Renew Journal
An investigation on Ready- to-serve in ginger blended pomegranate was undertaken during the year 2013-2014 in the Post-Harvest Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objective to study the chemical changes and sensory qualities of ginger blended pomegranate ready-to-serve beverage under different storage conditions and to find out the better storage condition for ginger blended pomegranate ready-to-serve beverage. The experiment was conducted in Factorial Completely Randomized Design (F.C.R.D.) with six treatments comprising of different proportions of pomegranate and ginger i.e. 10:01, 10:2, 15:01, 15:2, 20:01 and 20:02 in the RTS. The blended RTS was prepared by maintaining 15 °B T.S.S., 0.3 per cent acidity with 100 ppm sodium benzoate as preservative. The observation in respect of chemical analysis and sensory evaluation were recorded periodically. Sugars of pomegranate RTS was increased with increased storage period irrespective storage methods under study. Minimum change in sugars was observed in refrigerated storage condition, while maximum change was recorded in at ambient storage conditions. Further the taste, colour flavour and overall acceptability scores decrease continuously decrease with an advancement of storage period. The ginger blended pomegranate RTS stored at refrigerated storage condition recorded more acceptable score, while the beverages store at ambient storage were found to be less acceptable.
Keywords
Pomegranate, Ginger, RTS, Total Sugars.
Subscription
Login to verify subscription
User
Font Size
Information
- Adsule, R.N. and Patil, N.B. (1995).Handbook of Fruit Science and Technology. (D.K. Salunkea and S.S. Kadam, Eds.,) Marcel Dekker, Inc., New York. Pp. 455-464.
- Anonymous (2014). Area, production and productivity of fruits in India. Indian Horticulture Database.
- Bawa, A.S. and Saini, S.P. (1987). Effects of methods of preservation on the storage quality of carrot juice. Indian Food Packer, 41 (1): 42-46.
- Dhumal, S.S., Karale, A.R., Chavan, U.D., Masalkar, S.D., Mangave, K.K. and Jadhav, S.B. (2012a). Effect of different juice extraction methods on the quality of pomegranate juice, Internat. J. Proc. & Post Harvest Technol., 3 (1) : 137-141.
- Dhumal, S.S., Karale, A.R., Kad, V.P., Jadhav, S.B., Nimbalkar, C.A. and Dalve, P.D. (2012b).Use of clarification agents and methods on the development of pomegranate juice processing technology. Internat. J. Proc. & Post Harvest Technol., 3 (2) : 166-171.
- More, T.A., Karale, A.R., Wasker, D.P. and Choudhari, S.M. (1999). Preparation of RTS and wine from pomegranate juice. Paper presented in training on post- harvest handling, processing and export of hort. Crops held at M.P.K.V., Rahuri, India.
- Santra, Ishita and Jain, S.K. (2012). Studies on convective drying of pomegranate arils. Internat. J. Proc. & Post Harvest Technol., 3 (2) : 172-175.
- Shelar, Y.V. (2001). Preparation of carbonated ready to serve beverage from Pomegranate fruit juice. M.Sc. (Ag.) Thesis. Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmadnagar, M.S. (INDIA).
- Singh, J., Singh, A.K. and Singh, H.K. (2005). Preparation and evaluation of pomegranate (Punica granatum L.) RTS. Beverage & Food World, 32(6): 46-47.
- Wakade, N.P. (2012). Studies on effect of post-harvest treatment and packaging on self-life of pomegranate (Punica granatum L.). M.Sc. (PHM) Thesis, Dr. B.C. Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri, M.S. (INDIA).
- Wills, R.B.H., Bambridge, P.A. and Scott, K.J. (1980). Use of flesh firmness and other objectives tests to determine consumer acceptability of delicious apples. Australian J. Expt. Agric. & Animal Husbandry, 20 : 247-252.
Abstract Views: 275
PDF Views: 0