DEVELOPMENT AND STANDARDIZATION OF BLENDED BEVERAGES FROM SINGAPORE CHERRY (Muntingia calabura)
| dc.contributor.advisor | Jamuns, K. V | |
| dc.contributor.author | RAMYASHREE, S. R | |
| dc.date.accessioned | 2017-09-21T08:06:22Z | |
| dc.date.available | 2017-09-21T08:06:22Z | |
| dc.date.issued | 2016-08-08 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-11444 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810031646 | |
| dc.language.iso | en | en_US |
| dc.pages | 91 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | DEVELOPMENT AND STANDARDIZATION OF BLENDED BEVERAGES | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT AND STANDARDIZATION OF BLENDED BEVERAGES FROM SINGAPORE CHERRY (Muntingia calabura) | en_US |
| dc.type | Thesis | en_US |