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Mondhe, D. S.
- Development and Quality Evaluation of Unriped Mango and Aloe-Vera RTS (Ready to Serve) Beverage
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Authors
Affiliations
1 Department of Agricultural Process Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), IN
2 Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), IN
1 Department of Agricultural Process Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), IN
2 Department of Agricultural Engineering, K.K. Wagh College of Agriculture Engineering and Technology, Nashik (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 1 (2018), Pagination: 34-38Abstract
The present research work was undertaken to develop the technology for development and quality evaluation of unriped mango and Aloe vera RTS beverage prepared from unriped mango juice and Aloe vera juice and to study the changes in chemical composition and sensory qualities of the RTS with different proportions of juice of unriped mango and Aloe vera held at the department of Agricultural Process Engineering, K.K Wagh College of Agriculture Engineering and Technology. Different treatments were used for the study using different proportion of juice of unriped mango and Aloe vera namely T1, T2 and T3. On the basis of sensory score and physio-chemical composition we found that treatment T3 (60:40) was found best.Keywords
RTS, Chemical Analysis, Sensory Evalution.References
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- Boghani, A.H., Raheem, A. and Hashmi, S.I. (2012). Development and storage studies of blended papaya-Aloe vera ready to serve (RTS) beverage; Food Process & Technol., 3 (10): 1-5.
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- Sasikumar, R. (2015). Preparation of therapeutic RTS beverage from Aloe vera gel and aonla fruit juice and evaluation of storage stability; Asian J. Dairy & Food Res., 3 (2): 151-155.
- Sasikumar, R. and Vivek, K. (2015). Process development of therapeutic RTS beverage from blend of Aloe vera and pine apple, J. Agric. Technol., 2 (1&2): 7-12.
- Sharma, R., Tandon, D., Joshi, V.K. and Attri, S. (2015). Development and evaluation of different beverages from Aloe-vera (L.) Burm.f. for their nutritional, functional and sensory qualities; Indian J. Nat. Prod. & Resour., 6 (4): 278-282.
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- Prepration of “Masala Tea Essence”
Abstract Views :259 |
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Authors
Affiliations
1 Department of Processing and Food Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), IN
2 Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), IN
1 Department of Processing and Food Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), IN
2 Department of Agricultural Engineering, K. K. Wagh College of Agricultural Engineering and Technology, Nashik (M.S.), IN
Source
International Journal of Agricultural Sciences, Vol 15, No 1 (2019), Pagination: 148-151Abstract
We introduced a liquid masala tea essence which was made with a mix blend of natural herbs such as ginger, lemon grass, cardamom, cinnamon, Tulsi, mint, clove, etc. Essential oil was extracted by using steam distillation process from spices and herbs, then the essential oil from each ingredient was mixed in different proportions to make treatments (T1 to T5). After preparation of treatments they were stored for the period of 15 days and then tested using microbial test IS 5887 (Part 3) for presence of bacteria Salmonella spp. According to the microbial test results Salmonella spp. was found to be absent upto 15 days from the date of production. Hence, it is concluded that essence can be stored upto 15 days in refrigerated condition. Similarly prepared essences were placed for sensory evaluation on the basis of 9 point hedonic scale. From the results of sensory evaluation T1 treatment was found to be the best treatment which contained (2 ml of ginger, lemongrass and cardamom each and 1ml of cinnamon, Tulsi, clove and mint).Keywords
Spices, Herb, Essence, Treatment, Microbial Test, Sensory Evaluation.References
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- IS 5887-3: Methods for detection of bacteria responsible for food poisoning, Part 3: General Guidance on Methods for the Detection of Salmonella by Bureau of Indian Standards.
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