Refine your search
Collections
Co-Authors
Journals
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Singh, Rupendra
- Study of Qualitative Attributes of Mixed Juice using Carrot, Spinach and Beetischolar_main
Abstract Views :235 |
PDF Views:0
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
- Aggarwal, P. and Sandhu, K.S. (2003). Effect of harvesting time on physico- chemical properties of juice and onjuice components of sugarbeet. J. Food Sci. Technol, 46 (6): 666 - 668.
- Demir, N., Acar, J. and Baheci, K.S. (2000). The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. J. Food Engg., 47: 275-280.
- Dhillon, B.S., Bains, P.S. and Randhawa, J.S. (1977). Studies on the storage of sugarbeet mandarin. J. Res. (PAU), 14 (4) : 434 - 438.
- Edwards, C.G. and Lee, C.Y. (1986).Measurement of provitamin A carotenoids in fresh and canned carrots and green peas. J. Food Sci., 51(2) : 534-535.
- FAO (2018). Food and Agriculture Organization of the United Nations-FAO Statistical Database. at: http://faostat.fao.org available online.
- Grewal, K.S. and Jain, K.S. (1982). Physico-chemical characteristics of carrot juice beverages, Indian Food Packer, 36 (5) : 44-47.
- Grubben, G.J.H. and Denton, O.A. (2004). Plant resources of tropical Africa Z, In: Vegetables P(Ed.),ROTA Foundation, Wageningen, Backhugs, Leiden, CTA, Wageningen.
- Gupta, S. and Prakash, J. (2009). Studies on Indian green leafy vegetables for their antioxidant activity. Plant Foods for Human Nutr., 64 (1) : 39-45.
- Lingappa, K. and Naik, C. (1997).Wine preparation from carrot (Dausus carota L.), Indian Food Packer, 51(5):10-13.
- Mornement, J. (2002). Just beet, Fresh Produce J., 5: 24-25.
- National Horticulture Board (2016). Indian Horticulture Database, Govt. of India, Gurugram, Haryana, India.
- Nilson, T. (1970). Studies into the pigments in beetischolar_main [Beta vulgaris (L.) ssp. Vulgaris var. rubra (L.)], Lantbrukhogskolans Annaler, 36 (1): 179-219.
- Pandey, A.K. (2004). Study about the storage stability of guava beverages. Prog. Hort, 36 (1):142-145.
- Rehman, H. and Ali, J.O. (2000). Plant spacing and sowing time effect on yield in turnip crop, Sarhad, J. Agri., 16: 575-577.
- Renganna, S. (2001). Handbook of analysis and quality control of fruit and vegetable products. Republished by Tata MCG raw Hil Publishing Company Limited, New Delhi, India.
- Rey, A.I., Hopia, A., Kivikari, R. and Kahkonen, M. (2005). Use of natural good/plant extracts: Cloudberry (Rubus Chamaemorus), beetischolar_main (Beta vulgaris “vulgaris”) or willow herb (Epilobium angustifolium) to reduce oxidation of cooked pork patties, LWT –Food Sci. & Technol., 38 : 363-370.
- Roberts, J.L. and Moreau, R. (2016). Functional properties of spinach (Spinacia oleracea L.) phytochemicals and bioactives. Food & Function, 7(8) : 3337-3353.
- Saravana, K. and Manimegalai, G. (2005). Studies on storage stability whey based papaya juice blended RTS beverage, J. Food Sci, Technol, 42 (2): 185- 188.
- Schieber, A., Marx, M. and Carle, R. (2002). Simultaneous determination of carotenes tocopherol in ATBC drinks by high –performance liquid chromatography. Food Chem.,76 : 357-362.
- Srivastava, R.P. and Kumar, S. (2009). Fruit and vegetable preservation (Principle and Practies), International books distributing company Charbagh, Lucknow (U.P.) India.
- Teaotia, S.S., Mehta, G.L., Garg, R.C. and Tomar, M.C. (1973). Studies on the simplification of preserve making of carrot, Prog. Hort., 5 : 51-56.