DEVELOPMENT OF SPICED CARBONATED DRINK FROM KOKUM (Garcinia indica C.)
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Date
2017-06
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University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, UHS CAMPUS, GKVK POST, BENGALURU)
Abstract
Kokum is an indigenous minor tree spice which is nutritional and having high therapeutic value and a study was conducted on “Development of spiced carbonated drink from kokum (Garcinia indica C.)” at Department of Postharvest Technology, COH, Bengaluru during the academic year 2016-17. The spiced carbonated drink from kokum was developed after performing four experiments. In the experiment I, the RTS was prepared by combining kokum, aonla and ginger in different ratio to check the best blend. The best blend obtained was having 10% kokum, 1% ginger and 1% aonla and it was taken as a base for the syrup preparation of experiment II in which T.S.S (12, 13, 14°B) and Carbon dioxide pressure level (80, 90, 100 psi) was altered to get the carbonated drink. In the experiment III, the best treatment from the experiment II having 14 °B was added with different spice extract level (0, 0.1, 0.2, 0.3, 0.4, 0.5%) and carbonated at 100 psi pressure. In the experiment IV, the best treatment got from the experiment III (0.3% spice extract) was added with different concentration of sodium benzoate preservative (0, 25, 50, 75 ppm) and was stored for 90 days at ambient and low temperature condition. The carbonated drink stored with 75ppm sodium benzoate and stored at low temperature condition was highly nutritive and it had retained 1.49 per cent HCA, 3.59 mg/100ml anthocyanin and 308.28 mg AEAC/100ml antioxidants and organoleptically acceptable and safe for consumption after 90 days of storage.