Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810002994
Authors: Khartude, Preeti Bhagwan
Advisor: Karale, Dr.A.R
Desai, Dr.U.T
Deokar, Dr.C.D
Masalkar, Dr.S.D
Title: EFFECT OF DIFFERENT TREATMENTS ON STORAGE BEHAVIOUR OF READY-TO-SERVE BEVERAGES OF AONLA [Emblica officinalis Gaertn) and MANGO [Mangifera indica L.)
Publisher: Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722
Language: en
Type: Thesis
Abstract: The effect of various processing methods in combination with preservative and heat treatment on physico-chemical characters and organoleptic score of aonla and mango beverage under roomtemperature i.e. ambient condition and in cold storage wasinvestigated at M.P.K.V., Rahuri, during storage period of two monthsi.e. November 2003- January 2004. The experiment was conducted in Completely Randomized Design (CRD).Increase in T.S.S., pH, total sugars, reducing sugars,microbial count while decrease in acidity, ascorbic acid content andorganoleptic score in all treatments was observed irrespective ofstorage conditions. Increase in non-reducing sugars in aonlabeverage while decrease in non-reducing sugars in mango beveragewas observed at both storage conditions.Treatment hot filing with pasteurization at roomtemperature had highest TSS, acidity, total sugar, reducing sugar inaonla and mango beverage. Highest ascorbic acid content was inTreatment with preservative and pasteurization stored at cold storage condition in aonla beverage while least microbial count was observed in hot filling with preservative and pasteurization stored at coldstorage in both the beverages.Treatment with hot filling and pasteurization at coldstorage had maximum acceptability at the end of storage period.In cold storage condition, aonla RTS without any processing and preservative can be stored upto 40 days while that ofmango can be stored upto 64 days as compared to 2 days storage atroom temperature. Micro-organism detectable during storage werebactaria. Changes in physico-chemical characters were more at roomtemperature than at cold storage condition.Study indicated that the treatment with hot filling andpasteurization stored at cold condition needs to be tried further in thelight of their beneficial effect in prolonging storage period and overallconsumer appeals as compared to other treatments.
Subject: Horticulture
Theme: Horticulture
These Type: M.Sc
Issue Date: 2004-06-29
Appears in Collections:Thesis

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