Standardization of juice extraction methodology and preparation of functionally enriched products from rhododendron flowers
Loading...
Date
2016-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
College of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestry
Abstract
The present studies entitled, “Standardization of juice extraction methodology and
preparation of functionally enriched products from Rhododendron flowers “were conducted
during 2014-16 in the department of Food Technology, VCSG uttarakhand university of
horticulture and forestry, Bharsar, pauri garhwal. Rhododendron arboreum is also known as
Burans. It is very attractive edible flower. With the good edible quality also possess excellent
Pharmacological and anticancer properties. The red blooms of Burans flowers are supposed to
be good for the heart patients. The standardization was done for obtaining higher juice
extraction with superior quality from rhododendron flower using different amount of water
and petals combination with specific time-temperature. However, 30% water with 250g of
petals gives higher yield of juice extraction. The optimized juice extraction techniques were
taken for development of value added products. Functionally enriched value added products
like sugar based rhododendron squash, honey based rhododendron squash and apple
rhododendron jam were prepared. Both the product made by standardization of juice % and
TSS was kept according to FPO specifications. Both types of Squashes are prepared with two
different sweetening agents sugar and honey with 30% juice and 45˚B sugar concentration is
better in organoleptic properties than other combinations. Good quality jam with the 25% of
rhododendron juice and 75% of apple pulp could be prepared and stored with minimum
damages among the other treatments physiochemically and organoleptically even after 180
days of storage interval. These products had higher sensory scores with better quality
characteristics and were successfully stored for a period of six months.
Description
Keywords
null