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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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Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 2870-2876
DOI: https://doi.org/10.20546/ijcmas.2018.702.350


Development of Freshly Prepared Phalsa-Pear Blended Beverage
Bharat Bhushan Pangotra1, Neeraj Gupta1* and Arti Sharma2
1Division of Food Science and Technology, SKUAST-Jammu, Chatha-180009, India
2Division of Fruit science, SKUAST-Jammu, Chatha-180009, India
*Corresponding author
Abstract:

Phalsa (Grewia subinaequalis L.) fruit is highly perishable in nature and has very short shelf life. Due to its acidic taste it is not palatable, hence processing is essential. Blending of two or more juices is thought to be a convenient alternate for utilizing them in some value added fruit drinks which will be of high quality in respect to both sensory and nutritional aspects. In the present study, phalsa pulp and pear juice were blended in the ratio of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 for the preparation of crush as per FPO specifications. Fresh fruit of phalsa had total soluble solids, acidity, pH, reducing sugar, total sugars, ascorbic acid, anthocyanin, tannin, iron and phosphorous contents of 15.50 0Brix, 1.66 %, 3.50, 12.10 %, 13.24 %, 8.90, 74.12, 1.92, 1.05 and 22.2 mg/100 g, respectively. Whereas, fresh pear fruit recorded the total soluble solids, acidity, pH, reducing sugar, total sugar, ascorbic acid, tannin, iron and phosphorous contents as 12.00 0Brix, 0.24 %, 3.80, 8.72 %, 10.26 %, 2.80, 106.2, 0.20 and 10.2 mg/100 ml, respectively. In the freshly prepared blended crush, highest reducing sugar (32.62 %), total sugar (43.51 %), ascorbic acid (7.38 mg/100 ml) and anthocyanin (18. 92 mg/100 ml), tannin (0.43 mg/100ml), iron (0.31 mg/100 ml) and phosphorus (6.87 mg/100 ml) were recorded in treatment T1 (100:00::phalsa: pear) while as the lowest value were recorded in treatment T11 (50:50::phalsa: pear). Sensory evaluation of blended crush revealed that the highest score of colour (7.72), body (7.34), aroma (7.45), taste (7.44) and overall acceptability (7.48) was recorded in treatment T¬5 (80:20:: phalsa: pear), respectively.


Keywords: Phalsa, Pear, Blend, Beverages, Crush
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How to cite this article:

Bharat Bhushan Pangotra, Neeraj Gupta and Arti Sharma. 2018. Development of Freshly Prepared Phalsa-Pear Blended Beverage.Int.J.Curr.Microbiol.App.Sci. 7(2): 2870-2876. doi: https://doi.org/10.20546/ijcmas.2018.702.350