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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Studies on Value Added Kinnow - Aonla Blended Ready to Serve Beverage

Vikram Balaji* and Prasad VM

Department of Horticulture, SHIATS, Allahabad-211001, India

*Corresponding Author:
Vikram Balaji
Department of Horticulture, SHIATS
Allahabad-211001, India
Tel: +91 532 2684281
Email: [email protected]

Received Date: August 14, 2013; Accepted Date: December 31, 2013; Published Date: January 08, 2014

Citation: Balaji V, Prasad VM (2014) Studies on Value Added Kinnow - Aonla Blended Ready to Serve Beverage. J Food Process Technol 5:288. doi:10.4172/2157-7110.1000288

Copyright: © 2014 Balaji V, 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

Aonla and Kinnow fruits are considered to be the rich source of ascorbic acid, pectin, citric acid, and minerals like calcium and phosphorous. This study aimed at formulation of Kinnow and Aonla mix beverage just to take advantage of both fruits which are nutritionally diverse and have synergetic effect when consume simultaneously with peculiar taste, flavor and aroma. Three levels of each Cardamom and Ginger were used as herbal additives and were compared with control. All the herbal treatments were found better in respect of TSS, pH, Acidity and ascorbic acid content over Control. Highest mean TSS (15.13 °Brix), pH (3.50) and ascorbic acid content (19.4 Per cent) were observed in T5 (ginger powder @100 gram/ lit.), All the sensory parameters were based on the overall acceptability which was dependent on Colour, Texture , Flavour and Taste was recorded highest (7.78 score) in T5 (ginger powder @100 gram/ lit.). Precisely, on the basis of results obtained it may be concluded that treatment T5(ginger powder @100 gram/ lit.) can be used in commercialization of Kinnow-Aonla RTS. Thestudies on compositional changes in value-added Kinnow-Aonla RTS revealed that there was increase in the level of TSS and pH during the storage period (six months). The blended RTS were analyzed for its different physicochemical as well as sensory quality and sensory quality evaluated by adopting 9 point hedonic scale. The overall results showed that combination of different herbs gave better results for taste that of without herbal combinations. The developed RTS could be recommended for the large scale production at industrial level.

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