Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink
نویسندگان
چکیده
Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess physico-chemical properties fresh juice blends. The experiment comprised nine treatments consisting pineapple, passion fruit ginger blends in different ratios following CRD with three replications. It found that treatment (T5) fruit-ginger ratio 90:10 blended RTS beverage exhibited highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) beta carotene (245.33 µg ml). TSS acidity percent were non-significant as all sample maintained almost uniform 15 ºBrix 0.30 percent. Further, it also revealed both sugar i.e. reducing total mixed drink recorded maximum (T2) pineapple-passion 70:30. Organoleptic traits freshly ready serve drinks after evaluated by a member juries based on 9 Points Hedonic Scale vividly indicated (T1) 50:50 most favoured taste, colour, flavour ultimately attributing overall acceptability.
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ژورنال
عنوان ژورنال: Environment Conservation Journal
سال: 2023
ISSN: ['0972-3099', '2278-5124']
DOI: https://doi.org/10.36953/ecj.16252518