STANDARDIZATION AND EVALUATION OF RTS FROM BLENDS OF INDIAN ROSELLE (Hibiscus sabdariffa L.) AND M.Sc. (Hort.) Thesis by Gunjeshree Gond DEPARTMENT OF VEGETABLE SCIENCE COLLEGE OF AGRICULTURE FACULTY OF HORTICULTURE INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR (Chhattisgarh) 2020 A L O E V E R A (Aloe barbadensis M.)
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Date
2020
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Indira Gandhi Krishi Vishwavidyalaya, Raipur
Abstract
This investigation has been completed at the Laboratory of Vegetable Science of IGKV, Raipur, (C.G.) during the year 2019-2020. The goal of this study is to develop blended RTS in order to maximise potential nutritional and processing benefits of roselle and aloe vera. Inspite of having lots of benefits roselle remain under utilized. High acidity and heavy sour flavour restrict its fresh consumption. Aloe vera has bitter taste and is distasteful in its raw state so the blending of these two fruit juice is the best choice for enhancing its palatibility.
Fully matured fresh calyces of roselle were obtained from Dantewada and fresh aloe vera was collected from Department of Physiology, IGKV, Raipur, (C.G.). were used for processing under this investigation. The recipe standardization of roselle and aloe vera blended RTS with 11 treatments and 3 replications were carried out under Completely Randomized Block Design. The aim of the investigation was to study the physico-chemical composition of fresh roselle calyces and aloe vera leaves, to standardize the blended RTS recipe; to determine the sensory and physico-chemical characteristics of the prepared RTS during storage under ambient conditions. During recipe standardization treatment T₃ having 80 per cent roselle juice and 20 per cent aloe vera scored highest. Throughout the storage period it was observed that TSS of T₁ having maximum TSS content decreased from (9.2% to 8.1%) and T₁₁ having minimum content decreased from (5% to 4%) , pH for T₁₁ noted
maximum pH content which decreased from (3.40 to 3.16) and T₁ having minimum pH decreased from (2.8 to 2.6) , acidity for T₁ was noted highest which increased from ( 0.18% to 0.24%) and minimum was observed in T₁₁ which decrease from (0.14% to 0.18%), ascorbic acid content was recorded highest for T₁₁ decreased from (4.6 mg/100g to 3.5mg/100g) and minimum was noted on T₁ which decreased from (3.0 mg/100g to 2.4mg/100g), reducing sugar for T₁₁ having maximum and T₁ having minimum sugar content decreased from (2.25% to 1.75%) and (1.6% to 1.25% ) respectively, T₁₁ having highest non- reducing sugar content decreased from (9.11% to 7.09%) and minimum was noted on T₁ which reduced from (6.48% to 5.07%) , T₁₁ recorded highest total sugar and decreased from (11.36% to 8.84%) and T₁ having minimum total sugar content decreased from (8.08% to 6.32%), T₁ having maximum anthocyanin content reduced from (1.12mg/100ml to 1.18mg/100ml) for T₁, while T₁₁ recorded lowest with no anthocyanin content followed by T₁₀ which decrease from (0.64 to 0.6 mg/100ml) with the advancement in storage period upto 75 days. T₂ is the most stable treatment among all having 90 per cent roselle juice and 10 per cent aloe vera juice, from this investigation it is also clear that all the physico-chemical parameters decreased except acidity with increase in storagedays.
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STANDARDIZATION AND EVALUATION OF RTS FROM BLENDS OF INDIAN ROSELLE (Hibiscus sabdariffa L.) AND M.Sc. (Hort.) Thesis by Gunjeshree Gond DEPARTMENT OF VEGETABLE SCIENCE COLLEGE OF AGRICULTURE FACULTY OF HORTICULTURE INDIRA GANDHI KRISHI VISHWAVIDYALAYA RAIPUR (Chhattisgarh) 2020 A L O E V E R A (Aloe barbadensis M.)