Vol. 6 (1) : January-February 2015 issue
Green Farming Vol. 6 (1) : 202-204 ; January-February, 2015
Different recipe for ready-to-serve beverage from karonda and its storage
PRAJAKTA K. KADU1* and V.U. RAUT2
Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola - 444 104 (Maharashtra)
Designation : 1,2Asstt. Professor *(prajakta.amt@gmail.com)
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-1753
Total Pages : 3
Received : 31 March 2014
Revised accepted : 25 November 2014
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Citation :
PRAJAKTA K. KADU and V.U. RAUT. 2015. Different recipe for ready-to-serve beverage from karonda and its storage. Green Farming Vol. 6 (1) : 202-204 ; January-February, 2015
ABSTRACT
Karonda ready-to-serve beverage were prepared by diluting pulp and water in three different proportions such as 1:2, 1:3, 1:4 with 10 °brix,15°brix, and 20°brix TSS and 0.03% acidity is constant for all recipes. ) Among the different recipes , the recipes with 1 percent pulp and 2 percent water and 20°brix total soluble solid with 0.03% acidity showed highest score in terms of sensory attributes and found to most superior and acceptable up to 30 days at ambient storage condition and 90 days at cool temperature conditions than other recipes.
Key words :
Beverage, Carissa carandas, Karonda, Organoleptic quality, TSS.
