Articles
UTILIZATION OF GUAVA JUICE BY VALUE ADDITION THROUGH BLENDED BEVERAGES
Article number
735_83
Pages
639 – 645
Language
English
Abstract
In this study guava and pineapple juice ratio was standardized for the preparation of RTS and nectar beverages.
Different ratios of guava and pineapple juices were blended and the quality of the processed product was studied up to 120 days of storage beverage.
The RTS score prepared from 70% guava and 30% pineapple juice had highest acceptability with 82% score initially and 48% marks after four month of storage at ambient temperature.
Similarly, nectar scored 80.2% marks initially but 56% marks after 4 months at ambient storage.
The total soluble solids and total sugars, reducing sugars increased continuously during the storage period of 120 days, while ascorbic acid and non-reducing sugars decreased during storage.
The decrease in organoleptic acceptability was due to the changes in the composition of these parameters.
However, RTS and nectar beverages were acceptable up to 120 days of storage period.
Different ratios of guava and pineapple juices were blended and the quality of the processed product was studied up to 120 days of storage beverage.
The RTS score prepared from 70% guava and 30% pineapple juice had highest acceptability with 82% score initially and 48% marks after four month of storage at ambient temperature.
Similarly, nectar scored 80.2% marks initially but 56% marks after 4 months at ambient storage.
The total soluble solids and total sugars, reducing sugars increased continuously during the storage period of 120 days, while ascorbic acid and non-reducing sugars decreased during storage.
The decrease in organoleptic acceptability was due to the changes in the composition of these parameters.
However, RTS and nectar beverages were acceptable up to 120 days of storage period.
Publication
Authors
P. Singh, A. Shukla, R. Singh, A. Kumar Singh
Keywords
RTS, nectar, blending
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