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ThesisItem Open Access Quality evaluation of fruit beverages(College of Horticulture, Vellanikkara, 2005) Sujatha, Sethy; KAU; Indira, VThe present study on “Quality evaluation of fruit beverages” was undertaken to evaluate the quality attributes of commercially available fruit beverages with respect to chemical constituents, acceptability and microbial contamination. Three most popular beverages and three least popular beverages were selected for the study after conducting a market survey in the different super markets and bakeries of Thrissur Corporation area. Both the most popular and least popular beverages were analysed for chemical constituents like acidity, TSS, total sugar, reducing sugar, non-reducing sugar, sodium, potassium, vitamin C, -carotene, pectin, sulphur dioxide, colouring agents and heavy metals. The mean acidity of beverages varied from 0.64 per cent to 1.15 per cent and the acidity of beverages increased during storage. None of the beverages satisfied the FPO specification for acidity. The TSS of the beverages was in accordance with the FPO specifications suggested for squash and syrup. In squash A and D, the TSS content remained constant where as in other beverages it increased with storage time. An increase in the total sugar and non-reducing sugar contents of all beverages was noticed while the reducing sugar content of squash A, D and E decreased with advancement of storage period. Highest vitamin C and -carotene content were observed in squash E and the vitamin C and -carotene contents decreased in all the beverages during storage. The highest sodium content was observed in squash A and lowest in syrup C. But, the potassium content was highest in syrup C and lowest in squash D. Sodium and potassium contents remained constant during storage. Among the six beverages studied pectin content was highest (1.01%) in squash D and lowest in squash E (0.78%). The sulphur dioxide content was highest in squash A and lowest in squash D. Both pectin and sulphur dioxide contents of all beverages decreased during storage. The sulphur dioxide content was found to be within the permissible limit in all beverages. Tartrazine and sunset yellow were found to be the predominant colours added to the beverages. In syrups a combination of two colours were present. The quantity of colour added to syrup C, squash D and E were found to be within the permitted level. However, in squash A, B and syrup F, the quantity exceeded the level permitted by FPO. The beverages were contaminated with heavy metals like lead and cadmium. However, the quantity of cadmium was found to be very low. The highest lead content was detected in squash B and the lowest in squash E. Highest cadmium content was detected in squash E. Though the beverages were found to be acceptable initially the organoleptic qualities degraded during storage. Bacteria and fungi were detected in beverages, which increased during storage, and the count was highest in the later part (seventh to ninth month) of storage. However, yeast or E. coli were not detected in the beverages during the storage period.ThesisItem Open Access Nutritional evaluation and acceptability of ivy genotypes ( Coccinia indica (L) voigt)(College of Horticulture, Vellanikkara, 2006) Renjumol, P V; KAU; Usha, VIvy gourd (Coccinia indica) is a perennial underexploited cucurbitaceous vegetable grown in the southern, western and eastern parts of India. The study on ‘Nutritional evaluation and acceptability of ivy gourd genotypes (Coccinia indica (L.) Voigt)’ was also to asses the chemical composition and acceptability of four ivy gourd genotypes in different stages of maturity i.e., vegetable maturity and over maturity. The physical characteristics of the fruits of all genotypes showed variations. Maximum fruit length and fruit weight were observed in the released variety Sulabha. The day for attaining vegetable maturity was 7 days for CG-82 and 9 days for Sulabha and CG-81. Sulabha took 6 days from vegetable maturity to show visible changes of over maturity, where as the other three genotypes over matured within 5 days. The fruits in vegetable maturity and over maturity were analysed for moisture, fibre, protein, vitamin C, β-carotene, total phenol, total pectins, mucilage, calcium, phosphorus, iron and potassium. There was no significant difference between genotypes in the case of constituents like protein and total pectins. But in other constituents like moisture, fibre, vitamin C, β-carotene, total phenol, mucilage, calcium, phosphorus, iron and potassium, there was significant difference between the genotypes. When compared to vegetable maturity and over maturity, there was significant difference in constituents between these two maturity stages. The changes in constituents like vitamin C, β-carotene and total phenol analysed in three different stages of vegetable maturity i.e., the day just before the average vegetable maturity (7th day after flowering), the day of average vegetable maturity (8th day after flowering) and the day just after the day of average vegetable maturity (9th day after flowering). Vitamin C and total phenol showed a decreasing trend with increased maturity. But β-carotene content increased as maturity increased. Changes in vitamin C, β-carotene and total phenol in average vegetable maturity and observed vegetable maturity revealed that there was no significant difference in vitamin C content of all genotypes in these two maturity stages. But in the case of β-carotene and total phenol there observed a significant difference between these two maturity stages. The acceptability of ivy gourd genotypes revealed that in observed vegetable maturity there was no significant variation in the overall acceptability in between genotypes. In over mature stage also no significant variation was observed in overall acceptability in between genotypes. Overall acceptability of ivy gourd genotypes in their observed vegetable maturity was found to be more acceptable when compared to their over maturity stage. Acceptability studies on 7th, 8th and 9th days after flowering indicated that, acceptability of CG-27 with regard to appearance, colour and texture was high in the 8th day, which was also its observed vegetable maturity. Variation was not observed in vitamin C, β-carotene and total phenols in the 8th day. In CG-81 no significant variation was observed in acceptability as well as in vitamin C and total phenols between 7th, 8th and 9th day, but β-carotene was high in 9th day. In CG-82 also the same trend was observed but β-carotene was very low in the 7th day. In Sulabha taste was highly acceptable during the 9th day, which was its observed vegetable maturity. There was no difference in vitamin C and total phenols but β-carotene was high in the 9th day. In all genotypes β-carotene content was significantly high in over mature stage.ThesisItem Open Access Standardisation of blended cashew apple RTS beverages(College of Horticulture, Vellanikkara, 2006) Remyamol, K K; KAU; Indira, VThe present study entitled the “Standardisation of blended cashew apple RTS beverages” was attempted to standardise cashew apple RTS beverages by blending cashew apple with other fruit juices like orange, pineapple and lime and ginger and cardamom extracts and to find out acceptable beverages with high sensory and nutritional qualities with good shelf life. Thirty four RTS beverages were prepared using cashew apple as the base and mixing with orange, pineapple and lime juices at different combinations with and without the addition of spice extracts. Organoleptic evaluation of RTS beverages was carried out using five-point scale by semi-trained panel of ten judges and twelve most acceptable beverages were selected for storage study. Selected beverages were stored under ambient and refrigerated conditions for a period of three months and the beverages were analysed for chemical, sensory and microbial qualities. An increase in the acidity and total sugar content of beverages was noticed during storage under ambient conditions, while a decrease was noticed under refrigerated storage condition. An increase in the TSS and reducing sugar contents was observed in almost all beverages stored both under ambient and refrigerated conditions. A decrease in the vitamin C and β-carotene contents was observed in all beverages through out the storage period in both the storage conditions. Higher percentage of vitamin C and β-carotene was retained in the beverages stored under refrigerated condition. A significant decrease in the tannin content of the beverages was also observed under both the storage conditions and the decrease was found to be more in beverages stored under ambient condition. The sensory qualities of all beverages were found to be acceptable even after third month of storage under refrigerated condition, but the RTS beverages stored under ambient condition was found to be unacceptable after first month of storage due to fermentation. During the initial period of storage, no bacterial growth was observed in the spiced RTS beverages. After third month of storage the bacterial growth was observed in all beverages, but the rate of increase was found to be low under refrigerated storage conditions. Among the different combinations evaluated the beverage prepared with 75 per cent of cashew apple and 25 per cent lime juice without any spice extract was found to be the most acceptable up to one month of storage under ambient condition and up to three months of storage under refrigerated condition with respect to nutritional quality, acceptability and lower tannin content. The beverage prepared by blending equal proportion of cashew apple and pineapple juice with one drop of cardamom extract also was found to be acceptable after one month of storage under ambient condition and up to two months under refrigerated condition. Under refrigerated condition, the beverages prepared with equal proportion of cashew apple and pineapple juices with one drop of ginger and cashew apple (75%) and lime juice (25%) with one drop of ginger also were found to be acceptable up to two months of storage. Blending of cashew apple juice with other fruit juices and spice extracts improved the nutritional quality and acceptability of cashew apple juice in terms of taste, flavour and mouth feel. Hence, the cashew apple which is under utilised can be commercially exploited in the processing sector by preparing nutritious and acceptable blended beverages using commonly available fruits and flavouring extracts.