STANDARDIZATION OF GINGER FLAVOURED AONLACARROT BLENDED BEVERAGE

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dc.contributor.advisorARBAT, SHAKTI S.
dc.contributor.authorDesai, RIDDHI P.
dc.date.accessioned2017-12-07T06:05:46Z
dc.date.available2017-12-07T06:05:46Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810037135
dc.language.isoenen_US
dc.publisherPost Harvest Technology Dept., ACHF, NAU, Navsarien_US
dc.subPost Harvest Technologyen_US
dc.subjectnullen_US
dc.themeM.Sc. Thesisen_US
dc.these.typeM.Scen_US
dc.titleSTANDARDIZATION OF GINGER FLAVOURED AONLACARROT BLENDED BEVERAGEen_US
dc.typeThesisen_US
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