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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 (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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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 1067-1079
DOI: https://doi.org/10.20546/ijcmas.2017.609.128


Studies on Preparation and Preservation of Ready-To-Serve (RTS) Beverage from Underutilized Mulberry (Morus alba L.) Fruits and Its Quality Evaluation during Storage
Hamid*, N.S. Thakur, Pradeep Kumar and Abhimanyu Thakur
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, HP 173230, India
*Corresponding author
Abstract:

The present investigations were conducted to develop RTS beverage from nutritious underutilized mulberry (Morus alba L.) fruits. Different combinations of juice (8 %, 10 %, 12 %, 14 % and 16 %) and TSS (12 oB and 15 oB) were tried to standardize proper combination for RTS beverage with constant acidity (0.30 %). Out of ten treatments, recipe T4 (14 % juice+12°B TSS+0.30 % acidity) was found to be the best on the basis of physico-chemical characteristics like reducing sugars (7.90 %), total sugars (10.27 %), pH (4.10), ascorbic acid (1.87 mg/100 ml), anthocyanins (2.90 mg/100 ml), total phenols (21.16 mg/100 ml) and with highest sensory scores as colour (8.00), body (7.90), taste (8.10), aroma (7.90) and overall acceptability (7.95) for the preparation of RTS beverage. Further standardized product was packed in PET (polyethylene terephthalate) and glass bottles under ambient and refrigerated storage. Minimum decrease was recorded in various chemical characteristics like titratable acidity (0.30 to 0.25 %), anthocyanins (2.90 to 1.89 mg/100 ml), total phenols (21.16 to 16.88 mg/100 ml) and increase in total sugars (10.27 to 11.19 %) was observed after 6 months of storage. Drink could be stored safely for a period of 6 months; however quality of the product was retained better in glass than PET bottles stored under refrigerated conditions as compared to ambient storage conditions.


Keywords: Mulberry RTS, Sensory Characteristics, Storage, Anthocyanins, Phenolic antioxidants.
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How to cite this article:

Hamid, N.S. Thakur, Pradeep Kumar and Abhimanyu Thakur. 2017. Studies on Preparation and Preservation of Ready-To-Serve (RTS) Beverage from Underutilized Mulberry (Morus alba L.) Fruits and Its Quality Evaluation during Storage.Int.J.Curr.Microbiol.App.Sci. 6(9): 1067-1079. doi: https://doi.org/10.20546/ijcmas.2017.609.128