DEVELOPMENT OF HILL LEMON (Citrus pseudolimon Tan.) BASED IMMUNITY BOOSTING BEVERAGES
dc.contributor.advisor | ANIL KUMAR VERMA | |
dc.contributor.author | ANJALI DEVI | |
dc.date.accessioned | 2024-02-05T16:01:32Z | |
dc.date.available | 2024-02-05T16:01:32Z | |
dc.date.issued | 2023-12-23 | |
dc.description.abstract | The suitability of Hill lemon (Citrus pseudolimon Tan.) fruits, Harad (Terminalia chebula Retz.) fruits and Giloy (Tinospora cordifolia) stems, evaluated for the preparation of hill lemon based immunity boosting beverages. The lemon fruits, harad fruits and giloy stems were regarded as rich source of bioactive substances as they contained a substantial proportion of ascorbic acid ( 38.40 , 9.48 and 3.77 mg/100ml), total phenols and (73.00 mg/100ml, 201.24 mg/ml and 63.98 mg /100ml ) besides 5.75,6.24 and 2.81 % total sugars and 3.10,3.90 and 0.91% reducing sugars, respectively. Among two methods of harad juice extraction viz. cold extraction and hot extraction, the hot extraction for preparation of harad juice consisting of heating of grinded mass with water in 1: 2 ratio for 2 minutes followed by filtration was optimized to yield about 1.47 % saponins with good physico-chemical attributes. Galgal juice extracted by peeling fruits and passing through screw type juice extractor was observed as good source of various nutrients including ascorbic acid. Out of different recipes, a combination containing 65 per cent hill lemon juice, 22.5 per cent giloy extract and 12.5 per cent harad extract was found most appropriate on the basis of sensory acceptability. However, a proportion of 13.1 per cent fruit part at a TSS of 13.3oB was optimized for preparation of ready to serve beverage through response surface methodology. Similarly, 34.80 per cent fruit part at 47.40˚B TSS for preparation of squash was found best. Although all the products after packing in glass bottles could be stored successfully in ambient (25-30oC) and refrigerated storage conditions (4-7 ˚C) for four months. However, quality of the products packed in glass bottle was retained better in refrigerated storage conditions as compared to ambient temperature conditions. The cost of the products prepared from hill lemon, harad and giloy juices were comparable to the cost of the control which was prepared from hill lemon. Hence, hill lemon, harad fruits and giloy stem can successfully be utilized for the production of good quality and nutritionally and medicinally enriched beverages with remunerative cost on commercial scale. | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810206717 | |
dc.keywords | HILL LEMON | |
dc.keywords | BEVERAGES | |
dc.language.iso | English | |
dc.pages | 122+iv | |
dc.publisher | UHF,NAUNI | |
dc.sub | Food Science and Technology | |
dc.theme | DEVELOPMENT OF HILL LEMON (Citrus pseudolimon Tan.) BASED IMMUNITY BOOSTING BEVERAGES | |
dc.these.type | M.Sc | |
dc.title | DEVELOPMENT OF HILL LEMON (Citrus pseudolimon Tan.) BASED IMMUNITY BOOSTING BEVERAGES | |
dc.type | Thesis |
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