Preparation of ready to serve from Kinnow and carrot blends
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Date
2007
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
The present investigation entitled “Preparation of ready to serve
from kinnow and carrot blends” was carried out during 2006-2007 at the Centre
of Food Science and Technology, CCS Haryana Agricultural University, Hisar,
with the objectives of development of RTS by blending kinnow and carrot juice
and to evaluate the nutritional and organoleptic quality of kinnow and carrot
juice blends. The fresh kinnow fruits and carrot were analyzed for different
physicochemical parameters. Data showed that kinnow yielded 45% juice and ithad 10.50B TSS, 0.71% acidity, pH 3.9, 28 mg/ 100 ml of ascorbic acid and 0.8
mg/100 ml of β-carotene and carrot yielded 42% juice with 80B TSS, 0.13%
acidity, 12.2mg/100ml of ascorbic acid and had pH 6.5 and 6.6 mg/ 100 ml of
β-carotene. The blends were prepared from various combinations and selected
combination of carrot-kinnow (80:20) with acidity 0.3% were processed, in
bottle pasteurized and stored in crown cork bottles. It was analysed at fortnightly
interval over a period of 2 months. The RTS prepared of different TSS are
nutritionally and organoleptically similar, however, RTS with TSS of 14% is
more acceptable as compared to its counterpart with 13% TSS. Acceptability of
both the blends decreased during storage period of 2 months. TSS of these two
blends remained constant, the pH, color, browning, and bacterial spore count
increased while acidity, ascorbic acid, β-carotene, viscosity and turbidity
decreased. There was no significant change observed in organoleptic quality of
blends during storage and blends remained acceptable up to 2 months of storage.
Thus the study indicated that the carrot and kinnow (80:20) juice can be
satisfactorily blended to make a ready to serve beverage (juice) without any
appreciable loss of nutritional and organoleptic quality
Description
Keywords
RTS, Carrot, Kinnow, Juice, Fruit juice, Juice blend, beverages.