“Development and Evaluation of beverages from Ash gourd fruit”
| dc.contributor.advisor | Verma, Anil Kumar | |
| dc.contributor.author | Thakur, Pooja | |
| dc.date.accessioned | 2022-08-31T06:58:04Z | |
| dc.date.available | 2022-08-31T06:58:04Z | |
| dc.date.issued | 2021-10-29 | |
| dc.description.abstract | The suitability of ash gourd fruits was evaluated for preparation of beverages like juice, sweetened beverage and squash. The ash gourd juice was extracted by screw type juice extractor and resulted in juice recovery of 64.06 per cent with good physico-chemical attributes like 3.00 ºB TSS, 5.06 pH, 0.13 per cent titrable acidity, 8.13mg/100g ascorbic acids, 0.15 per cent reducing sugars, 2.19 per cent total sugars, 24.28 mgGAE/g total phenols, 0.10 non-enzymatic browning and 25.05 per cent antioxidant activity. On the basis of 9-point hedonic scale, different combinations for preparation of ash gourd beverages were tried, out of which the sweetened beverage developed by using 85 per cent juice, 15 °B TSS and 0.3 % acidity while, squash with 25 per cent juice, 40 °B TSS and 1.2 per cent acidity was found most appropriate. All these beverages were preserved with different methods of preservation viz. pasteurization, KMS @ 350 ppm, sodium benzoate @ 600 ppm and their combinations, out of which beverages preserved with KMS was found to be best viz. juice, sweetened beverage and squash with TSS (3.08, 14.99 and 40.87 ºB), ascorbic acid (7.31, 8.85 and 9.06 mg/100g), reducing sugars (0.23, 8.14, 34.94 per cent), total sugar (2.27, 13.94 and 37.39 per cent), total phenols (23.91, 24.80 and 24.29 mgGAE/100g), NEB (0.025, 0.011 and 0.010) and antioxidant activity (26.36, 25.23 and 21.58 per cent), respectively. Though, sensory scores decreased with the advancement of storage but processed beverages preserved with different preservation methods were well above the acceptable limits between like slightly to like very much. The study indicated that processed beverages can be safely stored up to a period of 90 days with minimal changes in chemical and sensory attributes. Henceforth, it is concluded that ash gourd juice which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched beverages of remunerative cost. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810186866 | |
| dc.keywords | Evaluation of Beverages, Ash Gourd Fruit, Gourd Juice, Squash | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 79+xii | en_US |
| dc.publisher | College of Horticulture and Forestry Neri, Hamirpur (H.P.) | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.theme | “Evaluation of beverages from Ash gourd fruit” | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | “Development and Evaluation of beverages from Ash gourd fruit” | en_US |
| dc.type | Thesis | en_US |
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