Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810003776
Authors: Sandhan, Vikas Sahebrao
Advisor: Masalkar, Dr.S.D
Waskar, Dr.D.P
Warade, Dr.S.D
Kotecha, Dr.P.M
Title: PREPARATION OF CARBONATED BEVERAGE FROM POMEGRANATE (Punica granatum L.) FRUITS Cv. GANESH AND MRIDULA
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 develop the technology of preparation of carbonated beverage from pomegranate fruits, to evaluate chemical and sensory properties of the carbonated beverage, to study the changes in composition and quality of the carbonated beverage during storage and also to work out the economics of the carbonated beverage of pomegranate juice. Fruits of Ganesh and Mridula varieties were used in present investigation. The yield of pomegranate juice obtained on whole fruit basis was 43 per cent and 42 per cent in cultivars Ganesh and Mridula respectively while it was 68 per cent and 63.5 per cent respectively on aril weight basis. The carbonated beverage was prepared with 10, 15 and 20 per cent pomegranate juice with blending of ginger juice at 2 and 3 per cent by maintaining the TSS at 15°Brix and acidity 0.30 per cent. Based on the organoleptic evaluation, in both the varieties carbonated beverage with 10 per cent pomegranate juice and 1 per cent ginger juice was best among all the levels. During storage of the carbonated beverage the slight changes in chemical composition were recorded. Increase in TSS, pH, reducing sugars, non-reducing sugars and total sugars was recorded while the titratable acidity, ascorbic acid and anthocyanin contents decreased in all treatments irrespective of storage conditions. The rate of increase in TSS, pH, reducing sugars, non-reducing sugars and total sugars was higher at ambient condition than cool storage condition. The rate of decrease in acidity, ascorbic acid and anthocyanin contents was higher at ambient condition and it was lower at cool temperature storage. Sensory score of carbonated beverage decreased gradually for colour, flavour, taste and overall acceptability in all treatments during storage whereas the bacterial count increased during storage. It was more in case of carbonated beverage stored at ambient conditions than cool storage condition. The carbonated beverage remained acceptable for two months under ambient condition and three months under cool storage condition. The total cost of production of carbonated beverage from pomegranate juice was Rs. 9.41 per litre and Rs. 1.87 per bottle.
Subject: Horticulture
Theme: Horticulture
These Type: M.Sc
Issue Date: 2003-06-30
Appears in Collections:Thesis

Files in This Item:
File Description SizeFormat 
666_B.pdf4.86 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.