DEVELOPMENT OF BEVERAGES FROM WILD PRICKLY PEAR (Opuntia dillenii Haw.)

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dc.contributor.advisorTHAKUR, N.S.
dc.contributor.authorCHAUHAN, MONIKA
dc.date.accessioned2018-01-19T05:57:41Z
dc.date.available2018-01-19T05:57:41Z
dc.date.issued2017-12
dc.description.abstractABSTRACT Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit of Himachal Pradesh which can be of great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. So, investigations were conducted to exploit its wide quality parameters for the development of various beverages which can be exploited on commercial scale in the state for its proper utilization, otherwise, this fruit is going waste. Because of mucilagenous characteristics of its pulp in the fruit, it was not possible to extract the juice by physical methods, but enzymatic extraction of juice worked well. So, out of various enzymes Viscozyme+Pectinase (3:1) @ 0.1 per cent and 120 minutes holding time at 50oC temperature was found to be the best method for the juice extraction from its fruit. Best quality beverages without the addition of colour and flavour were prepared viz; drink by keeping juice 14 per cent, 12oB TSS and 0.30 per cent acidity; squash by keeping 35 per cent juice, 40oB TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent juice, 45oB TSS and 1.20 per cent acidity along with spice extract and syrup by keeping 30 per cent juice, 65oB TSS and 1.50 per cent acidity from its juice. Although all the products after packing in glass and PET containers could be stored successfully in refrigerated storage (4 - 7oC) for six months. However, quality of the products packed in glass bottles was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient temperature conditions (15 - 25oC). The cost of the products prepared from wild prickly pear fruit juice was comparable to the cost of the similar products in the market. Hence, wild prickly pear fruit can successfully be utilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810039638
dc.keywordsWild prickly pear (Opuntia dillenii Haw.),BEVERAGES,DEVELOPMENTen_US
dc.language.isoenen_US
dc.pages201+XIIIen_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeWild prickly pear (Opuntia dillenii Haw.),BEVERAGES,DEVELOPMENTen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF BEVERAGES FROM WILD PRICKLY PEAR (Opuntia dillenii Haw.)en_US
dc.typeThesisen_US
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