alexa Preservation of Ready to Serve Blended Carrot and Kinno
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Preservation of Ready to Serve Blended Carrot and Kinnow (Mandarin) Drink by Ginger Extract

Naeem Ullah* and Ihsan Mabood Qazi

University of Agriculture, Peshawar, Khyber Pukhtoon Khwa, Pakistan

*Corresponding Author:
Naeem Ullah
University of Agriculture, Peshawar
Khyber Pukhtoon Khwa, Pakistan
E-mail: [email protected]

Received date: February 21, 2015; Accepted date: March 14, 2015; Published date: March 21, 2015

Citation: Ullah N, Qazi IM (2015) Preservation of Ready to Serve Blended Carrot and Kinnow (Mandarin) Drink by Ginger Extract. J Food Process Technol 6:438. doi:10.4172/2157-7110.1000438

Copyright: © 2015 Ullah N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

This study explore the effect of lemon and ginger extract on carrot and kinnow blended ready to serve (RTS) drinks during three months refrigeration temperature storage. The treatments were CKG0,CKG1,CKG2,CKG3,CKG4,CKG5 and CKG6 having 0.5 liter carrot juice, 0.5 liter kinnow juice, 1 g/kg CMC, 1 kg sugar, 5 liter water with variations in lemon and ginger extract in different levels. All the RTS samples were evaluated for total solids, moisture, ash, pH, reducing sugar, ascorbic acid, non-reducing sugar, titratble acidy, total soluble solids, total microbial count and sensory attribute (taste, colour, flavor and overall acceptability). Statistical analysis revealed that treatment as well as storage had significant (p<0.05) effect on physicochemical and sensory properties. Results showed that pH and sugar acid ration of the treated samples was decrease during storage. While TSS, acidity, reducing and non-reducing sugar and vitamin C increased were observed during storage. Generally this is observed from the results that CKG6 sample was more acceptable than RTS of the samples on the basis of physiochemically. On the other hand, in terms of taste and flavor CKG6 sample was highly acceptable, sample CKG3 had good color and over all acceptability. However, RTS drinks prepared from with carrot and kinnow blends (CKG6) is recommended for commercial use and for production on large scale.

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