VALORIZATION OF STRAWBERRY (Fragaria × ananassa) BASED PRODUCTS
Loading...
Date
2017-01
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru).
Abstract
Strawberry fruit is much prized for its flavor and delicacy. It is a good source of nutrients. It is utilized for preparing processed foods viz., purees, jams, juices etc. The present investigation was carried out to prepare products from strawberry juice by blending it with grape, muskmelon, lime and ginger juices to improve on their storage behavior and organoleptic evaluation.
Blended juice was prepared by mixing strawberry juice with grape, muskmelon, lime and ginger juices. Preparation of blended RTS, nectar and squash beverage was done as per the treatments details. Products were analyzed for changes in chemical constituents and sensory evaluation at monthly intervals during storage at ambient and refrigerated temperature.
It was observed that total soluble solids, reducing sugars, total sugars and pH increased during storage periods while titratable acidity, ascorbic acid content, antioxidant activity, anthocyanin content, potassium content, calcium content and magnesium content decreased during storage. The RTS beverage prepared with strawberry juice(100%), acidity(0.3%) with 13ºB and 15ºB was superior in terms of overall acceptability (3.38 & 3.53); nectar prepared with strawberry juice(100%), acidity(0.3%) with 15ºB and 18ºB was superior in terms of overall acceptability (3.70 & 4.10); and squash recipe involving strawberry juice(100%), acidity(1.0%) with 40ºB and 50ºB was superior with overall acceptability of 3.60 and 4.10 respectively.
During the storage period, colour of the products faded in all the treatments after 60 days of storage and the scores for taste, aroma and flavour and overall acceptability also decreased with increase in duration of storage. The products were microbiologically safe, nutritious and important chemical constituents were higher at refrigerated than ambient condition. Benefit cost ratio for the best recipes of RTS 13ºB, RTS 15ºB, Nectar 15ºB, Nectar 18ºB, squash 30ºB and squash 35ºB were 1.61:1, 1.68:1, 1.74:1, 1.70:1, 1.86:1 and 1.84:1 respectively.