DEVELOPMENT OF NUTRACEUTICAL BLENDED BEVERAGES FROM PUMMELO (Citrus grandis Linn.)
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Date
2009-07-15
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University of Agricultural Sciences, Bangalore
Abstract
Pummelo is a minor fruit crop which is found to grow wild in many parts of
the country and mainly in North Eastern India. Its processing is problematic due to
its bitter after taste. The present investigation was carried out to prepare value
added products from pummelo juice by blending it with mango ginger and kokum
juices to improve the palatability of its products. Blended juice was prepared by mixing pummelo, mango ginger and kokum juices in the ratio of 65: 30: 5. It was used for the preparation of blended nectar, squash and syrup as per the treatments details. Products were analyzed for changes in their chemical constituents at 30 days interval up to 120 days of storage and subjected twice to organoleptic evaluation, before and after storage.
It was observed that total soluble solids, reducing sugars, total sugars and pH increased during storage while non-reducing sugars, titratable acidity and ascorbic acid decreased during storage. Organoleptic evaluation of the products revealed that the best recipes for the products were 20 per cent juice 19 per cent total soluble solids and 0.3 per cent acidity in case of nectar, 25 per cent juice, 45 per cent total soluble solids and 1 per cent acidity in case of squash and 25 per cent juice, 70 per cent total soluble solids and 1.5 per cent acidity in case of syrup. Benefit cost ratio for the three best recipes were 1.32:1, 2.12:1 and 2.90:1, respectively. Hence, their commercial production could be taken up as a small scale enterprise.
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