" Development of wood apple- aonla ready to serve"
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Date
2020-10-29
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Banda University of Agriculture & Technology, Banda Uttar Pradesh
Abstract
The present investigation entitled “Development of wood apple- aonla ready to serve” was carried out at Post Harvest Technology laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda (U.P.) during 2019-20 to develop the wood apple- aonla blended ready to serve in different proportions and also to study bio-chemical changes in developed RTS during storage period up to three months. The juice of wood apple was extracted by mixing water and pulp in 2:1 ratio, and aonla juice was extracted by screw type juice extractor. Different biochemical properties of both fruit juices were analyzed. The juices of both fruits were blended in different proportion to prepare RTS in different combinations. There were seven combinations of blend juices which were used to develop ready to serve, all treatments standardized as 10% blend pulp, 100 Brix TSS and 0.3% acidity at initial stage. All seven treatments were stored at ambient temperature (28±4 0C). The biochemical properties were observed in all treatments at initial stage i.e. 0 day as well as at 30 days interval up to 90 days. It was found that during the storage, TSS, titrable acidity, total sugar, reducing sugar and non-enzymatic browning were increased in all the treatments while ascorbic acid, pH, brix: acid ratio, protein, total phenols were decreased with storage period. At 90 days of storage the highest TSS, acidity, ascorbic acid, total sugar, non-enzymatic browning, total phenol, was recorded in T7 (40% W + 60% A) and lowest in T1 (100% W). The highest protein and brix: acid ratio was observed in T1 (100% W) and lowest in T7 (40% W + 60% A). Value of pH was found highest in T5 (60% W + 40% A), and lowest in T7 (40% W + 60% A) and reducing sugar was observed highest in T4 (70% W + 30% A) and lowest in T1 (100% W). All treatments were microbial safe and consumable up to 3 months. On the basis of sensory evaluation by the panel of 5 semi-trained judges, it was observed that all the sensory based characteristics values were continuously decreased with storage period. In terms of bio-chemical parameters T7 (40% W + 60% A) was recorded best among all the treatments, on the other hand from organoleptic properties point of view T4 (70% W + 30% A) was recorded best. So both treatments can be recommended for commercial purpose, according to consumer’s preference.
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Kumar Setu 2020. Development of wood apple- aonla ready to serve. M.Sc. Thesis. 84p.