International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (758) Last page : (765)
Article doi: http://dx.doi.org/10.18782/2320-7051.5054
Studies on Preparation of Value Added Herbal Kinnow – Aonla Beverages (RTS and Squash) during Storage
Balaji Vikram1* and Purnima Singh Sikarwar2
1Department of Horticulture, Sam Higginbottom University of Agriculture Technology & Sciences,
Allahabad, 211007 (U.P.) India
2Department of Horticulture, Rajmata Vijayaraje Sindia Krishi Vishwa Vidyalaya Gwalior (M.P.) India
*Corresponding Author E-mail: balajivikramallahabad@gmail.com
Received: 25.06.2017 | Revised: 30.07.2017 | Accepted: 5.08.2017
ABSTRACT
The comparative studies on compositional changes in value added kinnow – aonla blended beverages such as RTS and squash revealed that there was increase in level of TSS and acidity with decrease in pH, ascorbic acid and organoleptic parameters was observed during storage period (eight months). The concept of formulation of kinnow and aonla mix beverage with three levels of each cardamom and ginger as herbal additives. All the herbal treatments were found better in respect of TSS, pH, acidity and ascorbic acid content over control. Among the beverages, kinnow – aonla squash recorded significantly the highest TSS, acidity and ascorbic acid. All the sensory parameters except color, texture, taste and overall acceptability declined significantly during storage period (eight months). Based on the overall acceptability kinnow – aonla blended beverages such as RTS and squash the ginger added treatments was the most acceptable, but was slightly costlier as compared to cardamom based treatments.
Key words: Kinnow, Aonla, Beverages, Ascorbic acid, Cardamom, Ginger, RTS, Squash.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Vikram, B. and Sikarwar, P.S., Studies on Preparation of Value Added Herbal Kinnow – Aonla Beverages (RTS and Squash) during Storage, Int. J. Pure App. Biosci.6(1): 758-765 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5054
