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Kumar, Vishal
- Qualitative Evaluation of Mixed Fruit Based Ready to Serve (RTS) Beverage
Abstract Views :205 |
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Authors
Affiliations
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 195–200Abstract
The ready to serve (RTS) beverage was prepared by blending the orange and carrot juice in the ratios of O40:C60, O50:C50 and O60:C40and stored at room temperature and refrigeration up to 45 days. The quality parameters pH, TSS, acidity and overall acceptability (OAA) were also evaluated at an internal of 15 days. The TSS and acidity of RTS beverage increased and pH was decreased with increase in the level of carrot juice ratio under different storage conditions. The higher score of overall acceptability was 8.05 for fresh sample of O60:C40 and the minimumwas 7.90 for ratio ofO50:C50 sampleat room temperature. However, the overall acceptability of RTS decreased with increase in storage period. Results of study concluded that RTS beverage was found superior under refrigeration condition as compared to room temperatureKeywords
TSS, Acidity, Ph, Beverage, Refrigeration Temperature, Quality, Room Temperature- Quality and Evaluation of Banana and Kinnow Fruit Based Rts Beverage as Influenced by Blending Ratio and their Storage Study at Different Conditions
Abstract Views :270 |
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Authors
Affiliations
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
1 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
2 Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 409-414Abstract
A study was conducted to develop banana and kinnow based fruit beverage and its qualitative evaluation during storage. The TSS, acidity and optical density of banana and kinnow RTS beverage increased with increase in the level of banana juice ratio at different storage condition. The pH decreased with increase in the level of kinnow juice and pH values of the samples composition B70:K30, B60:K40 and B50:K50 after 90 days of storage were observed as 1.60, 1.41 and 1.20, respectively at refrigeration condition. The microbial growth increased during storage period irrespective of banana juice ratio at different storage condition. The ascorbic acid of the RTS samples was decreased during storage period. The minimum ascorbic acid of the sample of juice ratio of the fruits B70:K30, B60:K40 and B50:K50 after 90 days of storage were observed as 1.50, 2.00 and 2.60, respectively at refrigeration condition. The refrigeration storage method was found to be superior over other methods for storage of banana and kinnow based RTS beverage followed by BOD incubator and room temperature conditions.Keywords
Acidity, TSS, Ascorbic Acid, Optical Density, PH, Total Plate Count- Effect of Noise and Vibration on Tractor Operator during Tillage Operation under Wet and Dry Field Condition
Abstract Views :210 |
PDF Views:0
Authors
Affiliations
1 Shivdam Singh Institute of Technology and Management, Aligarh U.P., IN
2 Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN
1 Shivdam Singh Institute of Technology and Management, Aligarh U.P., IN
2 Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut U.P., IN