Studies on the effect of different blends on quality of RTS and nectar of aonla (Emblica officinalis Gaertn
| dc.contributor.advisor | Godara, R.K. | |
| dc.contributor.author | Satish Kumar | |
| dc.date.accessioned | 2017-05-18T05:08:26Z | |
| dc.date.available | 2017-05-18T05:08:26Z | |
| dc.date.issued | 2004 | |
| dc.description.abstract | The investigation on the effect of different blends on quality of RTS and nectar of aonla were carried out during the year 2003-04 at Fruit Technology Laboratory, Department of Horticulture, CCS Haryana Agricultural University, Hisar. The present study were conducted to standardize the appropriate blending for different RTS and nectar of aonla. The preserved ready-to-serve and nectar were evaluated for different chemical changes at room temperature for three months. Best quality RTS beverage can be prepared by keeping 10% pulp, 15% TSS, 0.30% acidity with aonla (50%) + guava (50%) ratio. Amal (50%) + guava (50%) RTS beverage scored the highest points as compared to other treatments. In aonla-guava blended nectar, aonla (50%) + guava (50%) nectar was found best. It has excellent quality till 90 days of storage. In aonla-pineapple blended nectar, aonla (50%) + pineapple (50%) nectar was found best. It will scored the highest points as compared to other treatments. The pulp content was 20%, TSS 15% and acidity was 0.3% in both the nectars. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810011381 | |
| dc.keywords | Studies,Effects, Quality, Nectar, Emblica officinalis Gaertn | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Horticulture | en_US |
| dc.theme | Studies on the effect of different blends on quality of RTS and nectar of aonla (Emblica officinalis Gaertn | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on the effect of different blends on quality of RTS and nectar of aonla (Emblica officinalis Gaertn | en_US |
| dc.type | Thesis | en_US |