DEVELOPMENT OF POMEGRANATE AND GRAPES BLENDED SPICED RTS AND SQUASH
| dc.contributor.advisor | K. R., VASUDEVA | |
| dc.contributor.author | ABDUL KARIM AMIN | |
| dc.contributor.other | G. J., SURESHA | |
| dc.contributor.other | G. K., SADANANDA | |
| dc.contributor.other | S. J., PRASHANTH | |
| dc.contributor.other | UGALAT, JAYASHREE | |
| dc.date.accessioned | 2021-09-24T08:08:34Z | |
| dc.date.available | 2021-09-24T08:08:34Z | |
| dc.date.issued | 2018-06 | |
| dc.description.abstract | Pomegranate and grapes are commercially important fruits grown throughout the world. Apart from the different processed products, the juices of these fruits are valued for their nutritional and medicinal properties. Blending of the juices is a technique to increase the technological properties viz., colour, appearance, viscosity, flavour and also nutritional qualities of the beverages In order to develop blended beverage from pomegranate and grapes, the three experiments were conducted. In the experiment I, the ready-to-serve (RTS) was prepared by combining different ratios of pomegranate and grapes juice to obtain good blend in terms sensory quality. In the experiment II, the best blend from the experiment I, i.e. Pomegranate:grapes/50:50, was considered as a base for the syrup preparation and different spiced extracts viz., cardamom, ginger, pepper and in combinations were added to prepare the spiced RTS beverage. In the experiment III, the best treatment obtained from the II experiment i.e. Pomegranate:grapes:cardamum/ 50:50:0.01was selected for the preparation of spiced squash with different concentration of blended juice. The beverages were stored at ambient condition for storage studies. The prepared beverage in each experiment was evaluated for different biochemical and sensory properties. It was observed that, in blended spiced squash total soluble solids, reducing sugars, total sugars and pH increased, while, non-reducing sugars, titratable acidity, ascorbic acid and anthocyanin content decreased during storage. Organoleptic evaluation of the products revealed that, the best recipes for the blended beverages were 15% (Pomegranate:grapes/50:50) Juice, 13 ºB TSS and 0.3 % acidity in case of RTS, 15% (Pomegranate:grapes /50:50) juice +0.01% cardamom, 13 ºB TSS and 0.3 % acidity in case of spiced RTS, 35% (Pomegranate:grapes /50:50) juice, 0.04% cardamom, 40 ºB TSS and 1% acidity in case of spiced squash. Among the beverages, blended spiced squash can be stored up to 120 days at ambient condition (30°C). | en_US |
| dc.identifier.other | UHS16PGM823 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810176186 | |
| dc.keywords | POMEGRANATE, T522 | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 92 ( Due to pdf. conversion there is a difference in printed & soft copy ) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, BANGALURU) | en_US |
| dc.research.problem | Thesis | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | DEVELOPMENT OF POMEGRANATE AND GRAPES BLENDED SPICED RTS AND SQUASH | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF POMEGRANATE AND GRAPES BLENDED SPICED RTS AND SQUASH | en_US |
| dc.type | Thesis | en_US |