DEVELOPMENT OF BEVERAGES FROM RHODODENDRON (Rhododendron arboreum Sm.) FLOW
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Date
2019-02
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UHF,NAUNI
Abstract
ABSTRACT
Rhododendron (Rhododendron arboreum Sm.) is one of the wild flower of Himachal Pradesh
which can be of great economic importance because of its high antioxidants, colour pigments and other
quality parametersbesides its medicinal properties. So, investigations were conducted to exploit its wide
quality parameters for the development of various beverages on commercial scale in the state for its
proper utilization. Its flower extract could be extracted successfully by hot extraction (6 minute cooking
with 15 % water) followed by enzyme treatment (0.08 % Pectinase at 50 °C for 60 min.) and was used
for the development of various beverages. Best quality beverages without the addition of colour and
flavour were developed viz; drink by keeping extract 14 per cent, 12 °B TSS and 0.30 per cent acidity;
squash by keeping 35 per centextract, 40°B TSS and 1.20 per cent acidity; appetizer by keeping 35 per
cent extract, 40 °B TSS and 1.20 per cent acidity along with spice extract and syrup by keeping 35 per
cent extract, 65 °B TSS and 1.50 per cent acidity from its extract. Although, all the products after
packing in glass and PET containers could be stored successfully in refrigerated storage (4-7 0C) for six
months. However, quality of the products packed in glass bottles was retained better in refrigerated
storage conditions as compared to the polyethylene teraphthalate (PET) bottles stored in ambient
temperature conditions (15-25 oC). The cost of the products prepared from rhododendron flower extract
was comparable to the cost of the similar products in the market. Hence, rhododendron flower can
successfully be utilized for the production of good quality and nutritionally enriched products with
remunerativecost on commercial scale.
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