STANDARDIZATION OF PROTOCOL FOR FLAVOURED RTS, SQUASH AND BLENDED BEVERAGES OF ALOE VERA
| dc.contributor.advisor | JAGADEESHA, S.L | |
| dc.contributor.advisor | GANGADHARAPPA, P.M. | |
| dc.contributor.advisor | SURESH, G.J. | |
| dc.contributor.advisor | SHANTAPPA, T | |
| dc.contributor.advisor | JAYAPPA, J | |
| dc.contributor.author | HOSUR, PUSHPA | |
| dc.date.accessioned | 2018-07-17T07:32:47Z | |
| dc.date.available | 2018-07-17T07:32:47Z | |
| dc.date.issued | 2013-08 | |
| dc.description | TH468 | en_US |
| dc.description.abstract | Investigation on “Standardization of protocol for flavoured RTS, squash and blended beverages of aloe vera (Aloe barabadensis Miller.)” was conducted during 2012-13 in the Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka. RTS, squash and blended beverages were prepared from colourless, flavourless aloe vera juice by blending with various flavours viz., pepper mint, lime, ginger, jaljeera and chat-masala to impart colour, flavour and other proprieties. The prepared products were stored for six months and they were analysed at fresh, and at 2, 4, 6 months intervals. Initially, TSS was maintained at 15º B and 45ºB and acidity at 0.3% and 1% for RTS and squash, respectively. Total, reducing and non-reducing sugars were maximum, while titratable acidity was minimum in RTS blended with 1% peppermint. Sugar : acid ratio, colour values (L* and b*) were maximum in RTS blended with 0.75% peppermint. The overall acceptability score was maximum in the treatment with 0.75% ginger blend. In flavoured squash, the maximum total and reducing sugars, sugar: acid ratio and b* values were recorded in squash blended with 3 % pepper mint. The maximum ascorbic acid and acidity was observed in squash blended with 3% lime. The overall acceptability score was maximum in the squash with 1.5% ginger. In the blended squash, significantly maximum total, reducing, non-reducing sugars and sugar: acid ratio was recorded in squash blended with 25% aloe juice + 5% amla + 10% kokum + 1.5% ginger. The maximum ascorbic acid and b* value was observed in aloe juice blended with 10% amla + 5% kokum + 1.5% ginger. The overall acceptability score was maximum in the blended squash with 25% aloe juice + 5% amla + 10% kokum + 1.5% ginger. | en_US |
| dc.identifier.other | UHSB | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810060548 | |
| dc.keywords | ALOE VERA | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 131 | en_US |
| dc.publisher | K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT) | en_US |
| dc.research.problem | STANDARDIZATION OF PROTOCOL FOR FLAVOURED RTS, SQUASH AND BLENDED BEVERAGES OF ALOE VERA | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | STANDARDIZATION OF PROTOCOL FOR FLAVOURED RTS, SQUASH AND BLENDED BEVERAGES OF ALOE VERA | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDIZATION OF PROTOCOL FOR FLAVOURED RTS, SQUASH AND BLENDED BEVERAGES OF ALOE VERA | en_US |
| dc.type | Thesis | en_US |