DEVELOPMENT AND EVALUATION OF PHALSA BLENDED BEVERAGES
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Date
2016
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Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
Phalsa (Grewia subinaequalis L.) fruit is highly perishable in nature and has very short shelf life. Due to its acidic taste it is not palatable, hence processing is essential. Blending of two or more juices is thought to be a convenient alternate for utilizing them in some value added fruit drinks which will be of high quality in respect to both sensory and nutritional aspects. In the present study, phalsa pulp and pear juice were blended in the ratio of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 for the preparation of crush as per FPO specifications. Fresh fruit of phalsa had total soluble solids, acidity, pH, reducing sugar, total sugars, ascorbic acid, anthocyanin, tannin, iron and phosphorous contents of 15.50 0Brix, 1.66 per cent, 3.50, 12.10, 13.24 per cent, 8.90, 74.12, 1.92, 1.05 and 22.2 mg/100 g, respectively. Whereas, fresh pear fruit recorded the total soluble solids, acidity, pH, reducing sugar, total sugar, ascorbic acid, tannin, iron and phosphorous contents as 12.00 0Brix, 0.24 per cent, 3.80, 8.72, 10.26 per cent, 2.80, 106.2, 0.20 and 10.2 mg/100 ml, respectively. The processed products were stored at ambient conditions and subjected to physico-chemical, microbial and sensory evaluation at an interval of one month for a period of three months.
The highest reducing sugar (32.99 per cent), total sugar (43.98 per cent), ascorbic acid (7.32 mg/100 ml) and anthocyanin (18.53 mg/100 ml) were recorded in treatment T1 (100:00::phalsa:pear) and lowest value of 32.03, 42.82 per cent, 3.92 mg/100 ml and 10.64 mg/100 ml were recorded in treatment T11 (50:50::phalsa:pear). The maximum value of pH (4.33) and tannin (11.96 mg/100 g) content were recorded in treatment T11 (50:50::phalsa:pear) and minimum of 4.20 and 0.38 mg/100 ml were recorded in treatment T1 (100:0::phalsa:pear) blended crush. However, with the advancement of storage an increasing trend was observed in TSS, reducing sugars and total sugar but decreasing trend in titratable acidity, ascorbic acid, anthocyanin, tannin, iron and phosphorous content during three months of storage. In blended phalsa-pear crush no microbial count was observed in all treatments during three months of storage. The blended crush prepared from the treatment T5 (80:20:: phalsa:pear) was adjudged the best on the basis of sensory attributes by scoring 7.50, 7.11, 7.32, 7.35 and 7.29 for colour, body, aroma, taste and overall acceptability, respectively.
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Keywords
PHALSA , PEAR, BLEND, BEVERAGES, CRUSH