STUDIES ON RECIPE STANDARDIZATION AND SHELF LIFE OF NECTAR BEVERAGE FROM CARROT AND CARROT-BEETROOT COMBINATIONS
Loading...
Date
2009
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Indira Gandhi Krishi Vishwavidyalaya Raipur
Abstract
The present investigation entitled “Studies on recipe standardization and shelf life of nectar beverage from carrot and carrot-beetroot combinations” was conducted at Fruit Processing Laboratory of the Department of Horticulture, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2008-09. The aim of investigation was to study the physico-chemical composition of carrot, to standardize the recipe for carrot and carrot-beetroot nectar, to assess effect of different preservatives on keeping quality of carrot nectar and carrot-beetroot nectar and to study the chemical composition of nectar/blended nectar during storage under ambient condition. For these objectives, two recipe treatments for each three level of preservatives (0.1 % potassium-meta-bi-sulphite, 0.1 % sodium benzoate and 0.05 % potassium-meta-bi-sulphite + 0.05 % sodium benzoate) alongwith control of recipe were framed out under Completely Randomized Design with three replications. Fresh carrot and beetroot were procured from local market and analysed for the physico-chemical composition of carrot. In recipe standardization of nectar from carrot and carrot-beetroot, the acceptance of carrot nectar was ranked first and carrot-beetroot obtained second position in acceptance. The recipe containing 20 per cent pulp, 14 per cent TSS and 0.3 per cent acidity was found best for nectar preparation from carrot. For carrot-beetroot nectar, the recipe containing 20 per cent carrot pulp, 14 per cent TSS with 1 per cent beetroot juice having 0.3 per cent acidity was found the best. Organoleptic evaluation of carrot and carrot-beetroot nectar were tested periodically at 30 days interval for their various chemical constituents and it was found that carrot nectar without preservative was the best treatment among all treatments during storage upto 90 days. Acidity, reducing sugar and total sugar showed an increasing trend with increasing period of storage (0 to 90 days) under ambient condition. While, there was a decreasing trend for total soluble solids, β-carotene, sugar : acid ratio and organoleptic score during ambient storage condition upto 90 days. Among the various treatment combinations evaluated in this investigation, the nectar prepared from carrot (20 % pulp, 14 % TSS and 0.3 % acidity) recorded highest organoleptic score for colour, aroma, taste, appearance and overall acceptability followed by carrot–beetroot nectar (20 % carrot pulp with 1 % beetroot juice, 14 % TSS and 0.3 % acidity).
Description
Keywords
NECTAR BEVERAGE,CARROT,CARROT-BEETROOT COMBINATIONS
Citation
118 p.