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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 2861-2865
DOI: https://doi.org/10.20546/ijcmas.2017.605.324


To Work out the Economics of Various Recipes of R.T.S.
Ashwini K. Abhangrao1*, A.K. Naidu2, S.S. Yadlod1 and Manisha Deshmukh3
1Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, Maharashtra, India
2Jawaharlal Nehru Krishi Vishwa Vidyapeeth Jabalpur, M.P., India
3Punjabrao Deshmukh Krishi Vidyapeeth, Akola, India
*Corresponding author
Abstract:

The fruits of Lucknow-49, red fleshed variety and apple guava were collected from the orchard of the College of Agriculture Jabalpur (M.P.). The fruits were collected from the winter season crop (2007). Fully matured fruits were picked up and sorted, washed, cutted into pieces, mixing with water (1:1) then passed through – pulper to get guava pulp preparation after that guava pulp mixed with strained syrup solution recipe (sugar+ water +acid and heated just to dissolve according to recipe), homogenization, cooling (at 40°C addition of sodium benzoate 750 ppm), filter, bottling, crown corking, pasteurization (82°C for 15 min), cooling for RTS product. Physico - chemical characters [sensory quality characters (color, flavor, Taste, overall acceptability), total soluble solids, pH, percent acidity, ascorbic acid content (mg/100mg)] for 0th, 30th, 60th days of observation were recorded. In experiment recipe 1 was 10% pulp, 11% T.S.S., 0.3% acidity, recipe 2 was 10% pulp, 11% T.S.S., 0.4% acidity. And recipe 3 was 10% pulp, 12% T.S.S., 0.3% acidity, recipe 4 was 10% pulp, 12% T.S.S., 0.4 % acidity. Recipe 5 was 10% pulp, 13 % T.S.S., 0.3 % acidity, recipe 6 was 10% pulp, 13% T.S.S., 0.4% acidity was used. After work out the economics, the comparative cost of 1 lit RTS prepared by guava pulp, from recipe 1 cost 6.02 Rs. and second best recipe 5 was cost 6.52 Rs. However, its cost was high as compared to recipe 2, 4 and 3. Among the cultivars Lucknow-49 were found good for RTS preparation.


Keywords: Lucknow-49, Apple guava, RTS, TSS, Comparative cost, Economics
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How to cite this article:

Ashwini K. Abhangrao, A.K. Naidu, S.S. Yadlod and Manisha Deshmukh. 2017. To Work out the Economics of Various Recipes of R.T.S.Int.J.Curr.Microbiol.App.Sci. 6(5): 2861-2865. doi: https://doi.org/10.20546/ijcmas.2017.605.324