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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(1): 1731-1742
DOI: https://doi.org/10.20546/ijcmas.2019.801.184


Recipe Standardization and Storability of Jamun RTS with Alternative Sweetners
Bhawna Panda1, H.G. Sharma1 and Abhay Bisen2
1Department of Fruit Science, College of Agriculture, IGKV, Raipur-492012, India
2SKS College of Agriculture, Rajnandgaon, IGKV-441491, India
*Corresponding author
Abstract:

The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD). In the experiment alternative sweeteners like Erythrtol, Stevia and Equal were used for the preparation low calorie jamun RTS beverages. Biochemical parameters viz. TSS, ascorbic acid, acidity, non-reducing sugar, reducing sugar, total sugar and organoleptic attributes viz. colour and appearance, aroma, taste and overall acceptability were evaluated at an interval of 30 days from 0 to 90 days of storage period. Among various recipe tried in this investigation, preparation of RTS with treatment T11 (50% Equal+ 50% Sugar) was found to be best followed by T0 (100% Sugar). Ascorbic acid and non-reducing sugar was recorded maximum under the treatment T11 (50% Equal+ 50% Sugar) whereas acidity, total sugar and reducing sugar were recorded maximum under the treatment T5 (100% Stevia). However, in the term of sensory quality treatment T11 (50% Equal+ 50% Sugar) scored maximum.


Keywords: Alternative sweeteners, Jamun, RTS, Storage period, Erythritol, Stevia, Asparatme
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How to cite this article:

Bhawna Panda, H.G. Sharma and Abhay Bisen. 2019. Recipe Standardization and Storability of Jamun RTS with Alternative Sweetners.Int.J.Curr.Microbiol.App.Sci. 8(1): 1731-1742. doi: https://doi.org/10.20546/ijcmas.2019.801.184