EVALUATION AND STANDARDIZATION OF RTS DEVELOPED FROM BLENDS OF WATERMELON, ALOE VERA AND GINGER
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Date
2020
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Indira Gandhi Krishi Vishwavidyalaya, Raipur
Abstract
The present investigation named “Evaluation and Standardization of RTS Developed from Blends of Watermelon, Aloe Vera and Ginger” was completed at the laboratory of Vegetable Science Department, College of Agriculture, Indira Gandhi KrishiVishwavidyalaya, Raipur (C.G.) during the year 20192020.Watermelon is a typical and nutritious natural product expended in all the nations. It contains over 91% water, carbohydrates, lycopene, vitamins and basic micronutrients. The absolute area and production of watermelon in Chhattisgarh is 3.71 MH and 38.86 MT individually. Aloe vera and ginger moreover have distinctive useful and healing properties which are imperative to human use. Inferable from the nutraceutical properties of watermelon, aloe vera and ginger, the present investigation was completed by making blended RTS drink having various combinations of unadulterated watermelon, aloe vera and ginger juices. The point was to find the best formula through sensory evaluation and chemical analysis of all the treatments with their storage study. The analysis was performed utilizing Completely Randomized Block Design with seven diverse treatment blends. The investigation uncovered that treatment T7 having the blend of 80 per cent watermelon juice, 15 per cent aloe vera juice and 5 per cent ginger juice was the best formula of blended RTS when analyzed for organoleptic qualities. All the treatment blends were investigated at regular intervals of 15 days for chemical attributes and showed that pH and Total Soluble Solid qualities were decreased while acidity was increased in all the treatments during the storage period. The treatment blend which stayed most stable was T1 (20% watermelon + 45% Aloe Vera + 35% Ginger), T2 (30% watermelon + 40% Aloe Vera + 30% Ginger) and T3 (40% watermelon + 35% Aloe Vera + 25% Ginger) for pH, T1 (20% watermelon + 45% Aloe Vera + 35% Ginger) for TSS and T3 (40% watermelon
+ 35% Aloe Vera + 25% Ginger) for acidity. The ascorbic acid content of the blended RTS was also decreased however, T7 (80% watermelon + 15% Aloe Vera + 5% Ginger) was the one which showed the least change. Reducing sugar, non-reducing sugar and total sugar content decreased gradually during the storage period. The minimum change occurred in T6 (70% watermelon + 20% Aloe Vera + 10% Ginger) and T7 (80% watermelon + 15% Aloe Vera + 5% Ginger) for reducing sugar, T1(20% watermelon + 45% Aloe Vera + 35% Ginger) for non-reducing and total sugar. The outcomes demonstrated that the blended RTS can be stored well for at least 3 months under ambient storage circumstances.
Description
EVALUATION AND STANDARDIZATION OF RTS DEVELOPED FROM BLENDS OF WATERMELON, ALOE VERA AND GINGER