PROCESS PROTOCOL FOR THE DEVELOPMENT OF HILL LEMON READY TO SERVE (RTS) BEVERAGES

Simple item page
dc.contributor.advisorANSHU SHARMA
dc.contributor.authorANKITA THAKUR
dc.date.accessioned2024-02-05T15:54:30Z
dc.date.available2024-02-05T15:54:30Z
dc.date.issued2024-01-03
dc.description.abstractThe present studies entitled "Process protocol for the development of Hill lemon Ready to Serve (RTS) beverages" was conducted in 2022-23 at Dr. Y S Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to prepare RTS beverages from Hill lemon juice from both Hill lemon fruit with peel and without peel, separately. Peel extract was also utilized to prepare Hill lemon juice and peel extract blended RTS beverages. Extraction of Hill lemon juice from fruit (with & without peel) was optimized on the basis of sensory and physical characteristics in which screw type extractor and hydraulic press were selected, respectively, whereas aqueous peel extract was extracted by using optimized 1:3 ratio of grated Hill lemon peel and water at extraction temperature of 80°C for 15 minutes among all the tried 36 pre-treatments. For the preparation of RTS beverages, six beverages were made using two kind of sweeteners i.e. sulphur free sugar and mixed floral honey in which 6 per cent concentration of Hill lemon juice (without peel) for honey and sugar based Hill lemon RTS and 8 per cent of Hill lemon juice (with peel) for honey and sugar-based Hill lemon RTS were optimized on the basis of best sensory characteristics and desirable acidity. Hill lemon juice and peel extract blended RTS for sugar based drinks were prepared by using 4 per cent of peel extract, while for honey based drinks, 5 per cent extract was used and mixed with 6 per cent of Hill lemon juice (without peel) to prepare blended beverages. Honey based Hill lemon juice and peel extract blended RTS had the highest ascorbic acid, antioxidant activity, and mineral content, whereas sugar-based Hill lemon juice and peel extract blended RTS scored best as per sensory evaluation with an overall acceptability rating of 7.53. Despite minor declines in physical, chemical and sensory aspects, all treatments met acceptable standards for RTS beverages. Hill lemon RTS beverages can be stored safely for four months with limited or non-significant alteration in quality. In conclusion, Hill lemon fruit, which is underutilized, can be used to prepare high quality and functionally enriched beverages at cost-effective price.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810206716
dc.keywordsHILL LEMON
dc.keywordsBEVERAGES
dc.language.isoEnglish
dc.pages111+xi
dc.publisherUHF,NAUNI
dc.subFood Science and Technology
dc.themePROCESS PROTOCOL FOR THE DEVELOPMENT OF HILL LEMON READY TO SERVE (RTS) BEVERAGES
dc.these.typeM.Sc
dc.titlePROCESS PROTOCOL FOR THE DEVELOPMENT OF HILL LEMON READY TO SERVE (RTS) BEVERAGES
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
PDF M.Sc. Thesis Ankita Thakur (FST).pdf
Size:
3.99 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses