STANDARDIZATION OF JUICE EXTRACTION PROCESS AND PREPARATION OF BLENDED BEVERAGES FROM KARONDA FRUITS
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Date
2017-08
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K.R.C. COLLEGE OF HORTICULTURE COLLEGE OF ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
Investigation on “Standardization of juice extraction process and preparation of blended beverages from karonda fruits” was conducted during 2016-17 in the Department of Post Harvest Technology, KRC College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka.
The juice extraction process included different combinations of blanching, hand crushing of the pulp and pectinase enzyme treatment with two different preservation methods. Among the different treatments karonda juice extracted by blanching (30 sec) + hand crushing pulp + pectinase (0.1%) + pasteurization (82±2⁰C) (T4) had scored better results with respect to physico-chemical parameters and organoleptic traits up to six months of storage.
15 and 20 per cent karonda juice based RTS blended beverage with different fruits (pomegranate, pink fleshed guava and pineapple) was prepared in 70:30 and 60:40 ratios. It was observed that blended RTS had highest chemical parameters when compared to RTS prepared from 100 per cent karonda juice. 15 per cent RTS prepared from the blend of 70 per cent karonda and 30 per cent guava juice scored high overall acceptability when compared to other treatments.
15 and 20 per cent RTS was prepared using extracted juices from karonda, shatavari and aloevera in the ratios of 100:0:0, 50:50:0, 50:45:05 and 50:40:10, respectively. Among the different combinations, karonda juice based health drink prepared with 15 per cent juice blend of 50 per cent karonda + 45 per cent shatavari + 5 per cent alovera juice was found highly acceptable with respect to flavour, taste and overall acceptability.
Description
TH612
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