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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
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(12): 187-195
DOI: https://doi.org/10.20546/ijcmas.2019.812.027


Microbial and Economical Studies of Jamun Beverages Prepared by Alternative Sweeteners
Bhawna Panda1, H. G. Sharma1, Abhay Bisenand Krishnakant Rajak2
1Department of Fruit Science, college of Agriculture, IGKV, Raipur-492012, India
2SKS College of Agriculture and Research Station, Rajnandgaon, IGKV-441491, India
*Corresponding author
Abstract:

Jamun nectar and RTS prepared from alternative sweeteners were evaluated through microbial counts and economical analysis. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination each for nectar and 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 jamun nectar and RTS beverages. The minimum population density was observed in 100% Stevia (T5) and the increase in microbial growth was within the permissible level. Application of heat during processing irrespective of holding time reduced the microbial load. The highest net return and benefit: cost ratio was recorded in the treatment of 100% Erythritol (T1) while, both was recorded lowest under the treatment 100% Sugar (T0) respectively.


Keywords: Jamun, Nectar, RTS, Alternative sweeteners, Microbial, Economical
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How to cite this article:

Bhawna Panda, H. G. Sharma, Abhay Bisen and Krishnakant Rajak. 2019. Microbial and Economical Studies of Jamun Beverages Prepared by Alternative Sweeteners.Int.J.Curr.Microbiol.App.Sci. 8(12): 187-195. doi: https://doi.org/10.20546/ijcmas.2019.812.027