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Kumar, Devendra
- Study on Qualitative Attributes of RTS Beverage of Mixed Fruit Using Bael and Orange under Different Storage Conditions
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Authors
Affiliations
1 Baba Saheb Dr. B.R. Ambedkar College of Agricultural Engineering and Technology (C.S.A.U.A &T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
1 Baba Saheb Dr. B.R. Ambedkar College of Agricultural Engineering and Technology (C.S.A.U.A &T.), Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 79-84Abstract
Experimental studies were conducted for the production of bael and orange based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, and 60 days of storage under different storage conditions. The TSS and acidity of bael and orange RTS beverage increased with increase in the level of bael juice, the optical density increased with increase in the level of orange juice ratio.The pH decreased with increase in the level of bael juice. The pH values of the samples composition 60:40, 50:50, and 40:60 after 60 days of storage period were observed as 2.00, 2.00, 1.45, respectively at refrigeration conditions. The total plate count (TPC) of the RTS samples of different bael and orange juice ratio of 60:40, 50:50 and 40:60 were observed as 1.078×105 cfu/ml, 1.068×105 cfu/ml and 1.061×105 cfu/ml at refrigerator temperature condition. The microbial growth increased during storage period irrespective of bael juice ratio at different storage conditions. The vitamin C (ascorbic acid) of the RTS samples were decreased during storage period. The minimum ascorbic acid of the sample of juice ratio (bael and orange) 60:40, 50:50 and 40:60 after 60 days of storage were observed as 4.70, 4.29 and 4.08, respectively at refrigeration conditions. The higher score of overall acceptability was 8.225 for the fresh samples and the minimum scored awarded for overall acceptability was 6.600 for the RTS sample bael and orange juice ratio 50:50 at refrigeration condition. However, the overall acceptability of beverage decreased with increase in storage period. It was concluded that refrigerated storage method was found to be superior over other methods of storage of bael and orange based RTS beverage followed by BOD incubator and room temperature conditions.Keywords
Bael, Beverage, Orange, Sensory, RTS Beverage.
References
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- Studies on Colour Kinetics and Textural Characteristics of Sugar and Jaggery Based Papaya Leather
Abstract Views :176 |
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Authors
Affiliations
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), IN
1 Baba Saheb Dr. B.R.Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
2 Sam Higginbottom University of Agriculture, Technology and Science, Allahabad (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 434-440Abstract
Experimental studies were conducted to investigate the effect of various sweetener and citric acid levels on colour kinetics and textural characteristics of fresh as well as stored papaya leather. The levels of sweeteners were used as sugar, sugar75+jaggery25, sugar50+jaggery50, sugar25+jaggery75 and jaggery with citric acid levels as 0.5 per cent, 0.75 per cent and 1.0 per cent. Developed papaya leather samples were evaluated for coulour kinetics and textural characteristics. Study revealed that brightness (L), redness (a) and yellowness (b) values deceased with increase in citric acid level in each treatment of sweeteners but these values increased during storage period with increase of citric acid level. Data showed that colour change value decreased with increase of citric acid level in samples using sugar as a sweetener. The chroma value decreased with increase of citric acid in all sweeteners. The hue angle increased with increase of citric acid level in papaya leather samples using sugar50+jaggery50, sugar25+jaggery75 and jaggery as sweetener. The textural characteristics viz., hardness, cohesiveness, adhesiveness and springiness were obtained lowest as 32.7g, 2.58, 68.71gs and 2.74mm, respectively among the treatments of sweeteners whereas the gumminess and chewiness values were found highest in papaya leather sample using jaggery as a sweetener with 0.5 per cent citric acid level.Keywords
Papaya Leather, Sweetener, Citric Acid, Colour Kinetics, Textural.References
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- Study of Qualitative Attributes of Mixed Juice using Carrot, Spinach and Beetischolar_main
Abstract Views :235 |
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Authors
Affiliations
1 Dr. Bhim Rao Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
1 Dr. Bhim Rao Ambedkar College of Agricultural Engineering and Technology, Etawah (U.P.), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 176-180Abstract
Study was conducted to evaluate the qualitative attributes of mixed juice using carrot, spinach and beetischolar_main. Carrot, spinach and beetischolar_main juice prepared with the composition of 90:5:5, 85:10:5 and 80:15:5 and the samples were stored at refrigeration temperature (5oC), B.O.D. incubator (25oC) and room temperature (35oC) for 0, 15, 30 and 45 days. The physico-chemical qualities (TSS, pH and vitamin C), microbial growth and sensory quality (colour, taste, flavour, texture and overall acceptability) were evaluated. The TSS (total soluble solid) increased with increase of storage period in all composition of juices but TSS has been decreased simultaneously in juices C90:S5:B5,C85:S10:B5 and C80:S15:B5 in each storage period. The TSS values of the samples 90:5:5, 85:10:5 and 80:15:5 after 45 days of storage were observed as 14.83, 13.97 and 13.33 for B.O.D. incubator during storage. It was observed that pH of all the samples were decreased at 15, 30, and 45 days of storage. The pH values of the sample composition 90:5:5, 85:10:5 and 80:15:5 after 45 days of storage were observed as 4.44, 4.47 and 4.50 at room temperature and 4.40, 4.44 and 4.47 at B.O.D. incubator condition, respectively. Decrease in the vitamin C was observed with increase in the level of storage period of carrot, spinach and beetischolar_main composition in the samples. The ascorbic acid values of the samples 90:5:5, 85:10:5 and 80:15:5 after 45 days of storage were observed as 3.95, 3.60 and 3.12 mg/100ml at room temperature condition and the ascorbic acid values of the samples 90:5:5, 85:10:5 and 80:15:5 after 45 days of storage were observed as 3.93, 3.70 and 3.12 mg/100ml at B.O.D. incubator condition, respectively. The microbial growth increases with increase in storage period. The beverage samples stored at refrigerated condition was found superior over other storage condition followed by BOD incubator and room temperature conditions. Sensory panel recommended best sample containing 90:5:5 ratio of carrot, spinach and sugarbeet juice as taste, colour and texture points of view with the score of overall acceptability (8.1).Keywords
Blended Juice, Physico-Chemical, Microbial-Growth, Sensory.References
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