Studies on the preparation and evaluation of functionally enriched value added product from malta fruit (Citrus sinensis L Osbeck)
| dc.contributor.advisor | Nautiyal, B.P. (Dr.) | |
| dc.contributor.author | Pathak, Beena | |
| dc.contributor.other | Ghan Shyam, Abrol (Dr.) (Co-advisor) | |
| dc.date.accessioned | 2018-12-21T09:01:05Z | |
| dc.date.available | 2018-12-21T09:01:05Z | |
| dc.date.issued | 2016-07 | |
| dc.description.abstract | The present investigations entitled “Studies on the preparation and evaluation of functionally enriched value added product from malta fruit (Citrus sinensis L Osbeck)” was carried out at VCSG UUHF, Bharsar during 2014-2015. Malta fruits were collected from the local village of Pauri Garhwal. The fruits were sorted and washed with chlorinated water. After washing, the fruits were subjected to juice extraction by using screw type juice extractor. Freshly extracted juice was used for preparing value added products viz; Sugar malta RTS, Honey malta RTS, Sugar malta iced tea and honey malta iced tea were prepared on the basis of sensory evaluation best combination of TSS and pulp was evaluated for stored study upto six months. The prepared malta beverages were subjected to pasteurization, chemical treatment using 120ppm sodium benzoate and a combined treatment of both (pasteurization with 60 ppm sodium benzoate) and stored at ambient (16-25ᵒC) and refrigerated (4- 7ᵒC) temperature for six months to assess the feasibility of different preservation methods. The prepared malta beverages were organoleptically evaluated by adopting 9 point hedonic scale. Among different concentration of TSS and juice% for honey malta beverages, concentration with 14% TSS and 14 percent of malta fruit juice reached the highest hedonic scores and for sugar malta beverages, concentration with 12% TSS and 12 percent of malta fruit juice reached the highest hedonic scores. It was also found that prepared beverages could be successfully preserved by pasteurization, chemical treatment using 120ppm sodium benzoate and a combined treatment of both (pasteurization with 60 ppm sodium benzoate) at ambient and refrigerated temperature for the period of six months without significant changes in physicochemical quality profile. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810086184 | |
| dc.keywords | malta fruit , Citrus sinensis L Osbeck , value added product | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | College of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestry | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Studies on the preparation and evaluation of functionally enriched value added product from malta fruit (Citrus sinensis L Osbeck) | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on the preparation and evaluation of functionally enriched value added product from malta fruit (Citrus sinensis L Osbeck) | en_US |
| dc.type | Thesis | en_US |