STANDARDIZATION OF GINGER FLAVOURED AONLACARROT BLENDED BEVERAGE
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Date
2016
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Post Harvest Technology Dept., ACHF, NAU, Navsari
Abstract
The present investigation entitled “Standardization of ginger flavoured aonla-carrot blended beverage” was aimed to
standardize formulation for the preparation of nutritional as well
as medicinal drink by blending aonla, carrot and ginger. The
blended beverage with varying levels of juice of aonla and carrot with 15o Brix TSS, 0.3 per cent acidity was preferred and
evaluated by complete randomized design and three repetitions
for changes in chemical and sensory qualities during storage
period of 0,2,4 and 6 months at room temperature.
In the ginger flavoured aonla-carrot blended beverage,
the highest bio-chemical characters like TSS, acidity, total
sugars, reducing sugars and ascorbic acid were recorded in
proportion of T11 (aonla:carrot:ginger, 18:0:2). However, T1
(aonla:carrot:ginger, 0:18:2) was found good in higher level of sugar : acid ratio and β-carotene. The chemical constituents like
TSS, acidity, total sugars, reducing sugars were found increasing
trend during storage while, sugar : acid ratio, ascorbic acid and β-carotene were found decreased during six months of storage.
In sensory evaluation, T6 (aonla:carrot:ginger, 9:9:2) was rated
best treatment on the basis of higher sensory scores in colour,
taste, flavour and overall acceptability which exhibited minimum
changes in sensory attributes. All sensory parameters decreased
during six months of storage. The cost of production of ginger
flavoured aonla-carrot blended beverage was maximum in T1 i.e.
(aonla:carrot:ginger, 0:18:2) with low benefit: cost ratio, while
low cost of production in T11 i.e. (aonla:carrot:ginger, 18:0:2)
with high benefit: cost ratio.
According to results obtained, it may be suggested that
for preparation of ginger flavoured aonla-carrot blended
beverage, 9 per cent aonla, 9 per cent carrot and 2 per cent
ginger (aonla:carrot:ginger, 9:9:2) juice blend should be used for
optimum quality beverage.
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