Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810001689
Authors: Ganai, Sajad Ahmad
Advisor: Chavan, Dr. U. D
Masalkar, Dr.S.D
Patil, Dr.R.S
Waskar, Dr.D.P
Title: STANDARDIZATION OF ACID LIME {Citrus aurantifolia Swingle) BASED CARBONATED BEVERAGE
Publisher: MAHATMA PHULE KRISHI VIDYAPEETH RAHURI - 413 722, DIST.AHMEDNAGAR, MAHARASHTRA, INDIA
Language: en
Type: Thesis
Agrotags: null
Abstract: The present investigation was undertaken to standardize protocol for development of carbonated beverage from acid lime juice to standardize optimum level of carbonation and to study the storage behaviour of carbonated lime juice beverage in different containers atambient temperature (19-32 °C) and cool storage conditions (5-7 °C).The lime juice based carbonated beverage was preparedunder 75 psi and 100 psi carbonation pressures, packed in glass bottles and PET bottles and kept at ambient temperature and in cool storage conditions. Based on the organoleptic evaluation, the limebased carbonated beverage with 5 per cent lime juice plus 1 per centginger juice having 12 °Brix, 0.30 per cent acidity and 2.60 mg/100ml ascorbic acid was adjudged the best among all others. Highercarbonation pressure (100 psi) was preferred over lower pressure (75psi) during the storage period. Further glass containers were found better packaging material as compared to PET bottles for storage of acid lime based carbonated beverage. The lime based carbonated beverage was found to have storability of 60 days and 90 days at ambient temperature and cool storage, respectively.The total soluble solids, total sugars, reducing sugars, and bacterial count of the beverage was found to be increased duringstorage period while non-reducing sugars, acidity and ascorbic acidcontent followed a decreasing trend in all the treatments irrespective of storage conditions.The rate of increase in TSS, total sugars and reducing sugars as well as decrease in non-reducing sugars, acidity and ascorbic acid was higher at ambient temperature than in cool storage conditions.The lower storage temperature, higher carbonation leveland glass container favoured maximum retention of ascorbic acidcontent, reduced activity and growth of microorganisms and helped inmaintaining better acceptability of the beverage throughout the storage period.
Subject: Horticulture
Theme: Horticulture
These Type: M.Sc
Issue Date: 2004-06-30
Appears in Collections:Thesis

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