DEVELOPMENT AND STANDARDIZATION OF BLENDED BEVERAGES FROM SINGAPORE CHERRY (Muntingia calabura)
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Date
2016-08-08
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
The study on development of blended of beverages from Singapore cherry fruits were
carried out at Dept. of Food Science and Nutrition during 2015- 16. The physical and
biochemical properties of Singapore cherry fruit were determined and results revealed
that the average weight, length and width were 1.80 g, 1.00 cm and 1.20 cm
respectively. Three different Singapore cherry based products i.e. RTS beverage,
squash and nectar were prepared by blending with Rose apple and Passion fruit in
different combinations (100 %, 50:50:00, 50:25:25 and 50:00:50). The prepared
products were subjected for biochemical and sensory analysis. The results revealed
that the products prepared in the combination of 50:25:25 showed very good with
respect to colour (7.81, 7.23 and 8.25), texture (7.75, 7 and 8.12), flavor (7.68, 7.05
and 8.18) and overall acceptability (7.93, 7.29 and 8.06) with a pH (1.8, 1.2 and 1.5)
and TSS (31.50, 40.50 and 22.50º Brix). The best accepted products were kept for
storage studies for 90 days. The results revealed that the products maintained the shelf
life and quality with respect to pH (1.8, 1.2 and 1.5), TSS (31.50, 40.50 and 22.50º
Brix), overall acceptability (7.93, 7.29 and 8.06), microbial counts of yeasts
(1.5x101cfu / ml) and bacteria (5.5x101cfu/ ml) up to 60 days of storage period. This
indicating that all the three products could be effectively stored for 60 days. The
process protocol has been standardized for the production of beverages from
Singapore cherry fruits.
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