National Academy of Agricultural Sciences (NAAS)
|
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 2018: 95.39 NAAS RATING 2020: 5.38 |
The current investigatory work entitled “Studies on Standardization of recipe for preparation of beverages (RTS of dragon fruit” was executed at Pomology Laboratory, Department of Pomology, Pt K.L.S. CHRS, Pendri, Rajnandgaon, IGKV, Raipur, Chhattisgarh during year 2019-2020. The research was performed on sensory analysis of RTS of dragon fruit at fortnight meantime for course of 45 days preservation by implementing CRD with 3 replication inside lab condition. Each replication comprised of 7 treatments for RTS. It comprise of 10 percent pulp and 0.3 percent acidity and recipe is varied by different concentration of TSS which are as follows for T1 (9 percent TSS), T2 (10 percent TSS), T3 (11 percent TSS), T4 (12 percent TSS), T5 (13 percent TSS), T6 (14 percent TSS), T7 (15 percent TSS). The RTS with treatment T7 comprising of 10% pulp, 0.3% acidity and 15% TSS got peak score on colour, flavour, taste, appearance and overall acceptability among various recipe implemented. The organoleptic score in case of RTS was peak for T7 containing 10 % pulp, 0.3 % acidity and 15 % TSS while least for treatment T1 containing 10 percent pulp, 0.3 percent acidity, 9 percent.
H. polyrhizus, H. undatus, dicotyledonous flowering plant family, climbing cactus
Citations |
 |
 |
 |
 |
