STUDIES ON BLENDING OF DRAGON FRUIT AND LIME JUICE FOR RTS BEVERAGE 3493
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Date
2022-08
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JAU JUNAGADH
Abstract
The present investigation entitled “Studies on blending of dragon fruit and
lime juice for RTS beverage” was undertaken at PHT Laboratory, Department of Fruit
Science, College of Horticulture, Junagadh Agricultural University, Junagadh during
the year 2021-22. The experiment comprised of twenty-two treatment combinations in
Completely Randomized Design with factorial concept including three replications.
The experiment entailed two factors viz. blending proportions and storage
conditions, where blending proportions of dragon fruit juice and lime fruit juice were
100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 and
stored at ambient and refrigerated (4 oC) conditions. The stored RTS was evaluated
for bio-chemical and organoleptic qualities at an interval of 15 days. It was observed
that, there was a gradual increase in TSS, total sugars, reducing sugars and acidity
while, contradictory decrease in non-reducing sugars, ascorbic acid and pH. The score
for color, aroma, taste and overall acceptability of blended RTS also decreased during
storage.
The result indicated that blending ratio of 70:30 (Dragon fruit juice: lime
juice) showed noticeably higher values in bio-chemical parameters namely total
soluble solids, total sugars, reducing and non-reducing sugars along with organoleptic
test which includes aroma, taste and overall acceptability. Treatment with blending
proportion of 100:0 of dragon fruit juice and lime juice exhibited better results in case
of pH, acidity, 0:100 of dragon fruit juice and lime juice for ascorbic acid whereas,
10:90 blending ratio for color in RTS beverage.
In organoleptic testing and ascorbic acid, refrigerated conditions (4 oC)
outperformed ambient conditions in storage circumstances. Ambient conditions
showed higher values for TSS, pH, acidity, reducing, non-reducing and total sugars.
Interaction effect between blending proportions and storage conditions was
observed significant for microbial population. Lowest fungal growth of 0.01 Cfu ml-1
and lowest bacterial growth of 0.53 × 108 Cfu ml-1 was seen in 70:30 blending of
dragon fruit juice and lime juice stored at Refrigerated condition (4 oC).
From this present study, it could be concluded that dragon fruit and lime juice
blended at 70:30 ratio and stored at Refrigerated condition (4 oC) for 60 days period
was found more acceptable in case of aroma, taste, overall acceptability with lower
attack of micro-organisms. There was lesser microbial growth in RTS blended at
70:30 of Dragon fruit juice and lime juice at Refrigerated condition (4 oC) by the end
of storage period.