READY–TO –SERVE (RTS) BEVERAGES FROM PERSIMMON (Diospyros kaki L.)
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Date
2019
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled, “Ready-to-serve (RTS) beverages from persimmon
(Diospyros kaki L.)” were carried out during 2017-19 in the Department of Food Science and Technology,
Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Ripe persimmon fruit with or
without peel possessed 78.83 ± 1.3 and 79.34 ± 0.88 per cent moisture, 16.16 ± 0.90 and 15.95 ± 0.86 °B
TSS, 0.13 ± 0.01 and 0.12 ± 0.01 per cent acidity, 15.90 ± 0.65 and 14.99 ± 0.61 per cent ascorbic acid,
250 ± 0.08 and 190 ± 0.01 μg/100 g carotene, 3.87 ± 0.07 and 3.75 ± 0.08 mg/100 g total phenols, 0.69
0.16 ± and 0.66 ± 0.13 per cent fibre and 49.13 ± 1.06 and 45.82 ± 1.02 per cent antioxidant activity,
respectively. Fruits were utilized for production of pulp and RTS beverages. The cold pulping method by
using 10 per cent water (T2) while hot pulping with 10 per cent water and cooking time. (T5) gave the
maximum pulp recovery of 77.87 and 83.50 per cent, respectively. Pulp obtained from cold and hot
pulping method contained 220 and 150 μg/100 g carotene, 15.12 and 9.43 mg/100 g ascorbic acid,
respectively. Among six treatments employed for pulp preservation, T5 (pulp+ pasteurization + KMS in
glass bottles) was found to be best for pulp of cold and hot pulping methods on the basis of higher
retention of functional components i.e. ascorbic acid (13.733 and 8.043 mg/100 g), carotene (173 and 86
μg/100 g) and total phenols (3.093 and2.873 mg/100 g) during storage of 6 months. Among different
combination of RTS beverage prepared using pulp of cold pulping method T1 (10° B TSS + 15 % pulp+
0.4 % acidity), T2 (12 °B TSS + 15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity)
were selected on the basis of higher sensory score. T1 (10° B TSS + 15 % pulp+ 0.4 % acidity) exhibited a
higher value of ascorbic acid (1.222 mg/100 g), carotene (24 μg/100 g). RTS beverage combinations for
pulp extracted by hot pulping selected were T1 (10° B TSS + 20 % pulp+ 0.3 % acidity), T2 (12° B TSS +
15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity) which had carotene 56, 38 and
24 μg/100 g, ascorbic acid 1.145, 0.718 and 0.698 mg/100 g and total phenols o.508, 0365 and 0.337
mg/100 g. In flavoured RTS beverage of treatment T2 (pulp+ginger-mint extract) recorded the highest
functional components 2.715 mg/100 g, 23 μg/100 g, 0.393 in ascorbic acid, carotene and total phenols as
compared to T1 (pulp+ginger extract) i.e. ascorbic acid (2.446 mg/100 g), carotene (22 μg/100 g) and total
phenol (0.370 mg/100 g). Though, sensory scores decreased significantly with the advancement of storage
but processed products of all the treatments were well above the acceptable limits. The study indicated that
the processed products can be stored safely for a period of six months with minimal changes in chemical
and sensory attributes. Henceforth, it is concluded that persimmon which otherwise is processed to a
limited extent, can be successfully utilized for the production of good quality and nutritionally enriched
beverages of remunerative cost
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