EFFECT OF DIFFERENT PULP CONTENT AND TSS CONCERNTRATIONS ON STORAGE BEHAVIOUR OF BEET ROOT SYRUP.

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dc.contributor.advisorWAGH, Dr. A. P.
dc.contributor.authorJADHAO, JAYSHREE GOVIND.
dc.date.accessioned2020-09-07T16:57:15Z
dc.date.available2020-09-07T16:57:15Z
dc.date.issued2019-09-09
dc.descriptionThe study was conducted in Post-Harvest Technology Laboratory, Section of Horticulture College of Agriculture, Dr. PDKV Akola, during the academic year 2018 – 19. Experiment analysis done by using Factorial Completely Randomize Design (FCRD) with 12 treatments replicated 3 times in a 2 factor.en_US
dc.description.abstractAn experiment entitled “Effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup, to find out suitable concentrations of pulp and TSS for preparation of beetroot syrup and to study the storage behavior of beetroot syrup under ambient storage condition. The experiment was conducted in Factorial Completely Randomize Design (FCRD) with two factors as factor A, pulp content viz., P1 (25% pulp) and P2 (30% pulp), P3 (35% pulp), P4 (40% pulp) and factor B consist of three level of TSS viz. T₁ -60 0B TSS concentration, T₂- 65 0B TSS concentration, T₃ - 70 0B TSS concentration. with twelve treatment combinations and replicated thrice. The observations in respect of chemical analysis and sensory evaluation were recorded periodically at 30 days interval upto 120 days of storage period. From the findings it was observed that, there was a gradual increase in TSS, acidity, total sugars, reducing sugars and pH content of the beetroot syrup prepared with different pulp content and maintain different TSS level. However, non-reducing sugars and ascorbic acid and TSS/acid ratio content of beetroot syrup decreased with increase in storage. Minimum change in TSS, acidity, reducing sugars, non reducing sugars, ascorbic acid and pH was observed in 30% pulp content while maximum change was recorded in 25% pulp content and these changes were significantly minimum during storage found in beetroot syrup prepared from 30% pulp content and 70 0B TSS concentration as compared to other pulp concentrations up to 120 days of storage. Further the taste, color, flavor and overall acceptability scores decreased continuously with an advancement of storage period. The beetroot syrup prepared with 30% pulp recorded more acceptable score as compared other. Treatment combination 30% pulp content and 70 0B TSS concentration was found best for preparation of beetroot syrup.en_US
dc.identifier.citationJADHAO, JAYSHREE GOVIND. (2019). Effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 84p. (Unpublished).en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810150978
dc.keywordsBeetroot, Beetroot syrup, TSS concentration beetroot syrup, Pulp concentration beetroot syrup, Beetroot syrup storage behavior, Beetroot syrup ambient storage,en_US
dc.language.isoenen_US
dc.pagesxiii, 84p.en_US
dc.publisherDr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.en_US
dc.research.problemIn present study the researcher has tried to study the effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup and made efforts to find out suitable concentration of pulp and TSS for preparation of beetroot syrup and also tried to study the storage behavior of beetroot syrup under ambient storage condition.en_US
dc.subVegetable Scienceen_US
dc.subjectCrops, Vegetable Crops, Beetroot, Beta vulgaris, Post-Harvest Management, Processed fruits, Preservation, Product quality, Ambient storage, TSS, Total Soluble Solids concentration Statistical methods, Data collection, Design, Evaluation, Survey methods, Data management.en_US
dc.themeIn the present experiment deals with the effect of different concentrations of pulp and TSS of various levels for superior quality of beetroot syrup in terms of sensory quality, chemical composition and overall acceptability of beetroot syrup.en_US
dc.these.typeM.Scen_US
dc.titleEFFECT OF DIFFERENT PULP CONTENT AND TSS CONCERNTRATIONS ON STORAGE BEHAVIOUR OF BEET ROOT SYRUP.en_US
dc.typeThesisen_US
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The study was conducted in Post-Harvest Technology Laboratory, Section of Horticulture College of Agriculture, Dr. PDKV Akola, during the academic year 2018 – 19. Experiment analysis done by using Factorial Completely Randomize Design (FCRD) with 12 treatments replicated 3 times in a 2 factor.
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