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Physico-chemical Character, Sensory Quality and Storage Behaviour of Rose Apple Rts Blended with Jamun


Affiliations
1 Department of Horticulture, S.A.D.H. Office (Zilla Panchayat), Chikkamagalore Karnataka, India
2 Division of Horticulture, University of Agricultural Sciences, G. K. V. K. , Bengaluru Karnataka
3 P.G. Centre of Horticulture (U.H.S., Bagalkot) G.K.V.K. Campus, Bengaluru Karnataka, India
4 Dr. P. Sadananda Maiya Centre for Food Science and Research, Bengaluru Karnataka, India
     

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Rose apple is one of the underutilized minor fruit crop. Research was carried out to develop RTS by blending rose apple and jamun in three different proportions of 75:25, 50:50 and 25:75 (rose apple : jamun). Nectar containing 10 per cent blended juice (50: 50 % juice of rose apple and jamun, respectively), 20 per cent TSS and 0.5 per cent acidity was found to be more acceptable with good organoleptic scores. Various physico chemical parameters were studied during the three months of storage where TSS content, total sugars and reducing sugar had increasing trend whereas ascorbic acid and non-reducing sugar had decreasing trend. Decrease in acidity was in corresponding increase in pH. The product was free from spoilage during the storage period.

Keywords

Physico-chemical Character, Sensory Quality, Storage Behaviour, Rose Apple, Jamun
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  • Physico-chemical Character, Sensory Quality and Storage Behaviour of Rose Apple Rts Blended with Jamun

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Authors

Ravishankar M. patil
Department of Horticulture, S.A.D.H. Office (Zilla Panchayat), Chikkamagalore Karnataka, India
V. Chikkasubbanna
Division of Horticulture, University of Agricultural Sciences, G. K. V. K. , Bengaluru Karnataka
K. S. Thipaana
P.G. Centre of Horticulture (U.H.S., Bagalkot) G.K.V.K. Campus, Bengaluru Karnataka, India
S. J. Prashanth
Dr. P. Sadananda Maiya Centre for Food Science and Research, Bengaluru Karnataka, India

Abstract


Rose apple is one of the underutilized minor fruit crop. Research was carried out to develop RTS by blending rose apple and jamun in three different proportions of 75:25, 50:50 and 25:75 (rose apple : jamun). Nectar containing 10 per cent blended juice (50: 50 % juice of rose apple and jamun, respectively), 20 per cent TSS and 0.5 per cent acidity was found to be more acceptable with good organoleptic scores. Various physico chemical parameters were studied during the three months of storage where TSS content, total sugars and reducing sugar had increasing trend whereas ascorbic acid and non-reducing sugar had decreasing trend. Decrease in acidity was in corresponding increase in pH. The product was free from spoilage during the storage period.

Keywords


Physico-chemical Character, Sensory Quality, Storage Behaviour, Rose Apple, Jamun