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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.2018.7(9): 1403-1413
DOI: https://doi.org/10.20546/ijcmas.2018.709.169


Studies on Physico-Chemical, Sensory Quality of Sweet Orange Based RTS Blends under Refrigerated Storage
G. Divyasree, K. Swarajya Lakshmi, M. Ramakrishna and K. Arunodhayam
College of Horticulture, Anantharajupeta, PIN: 516 105, Rly Kodur, YSR Kadapa Dist, Andhra Pradesh, India
*Corresponding author
Abstract:

The sweet orange based RTS blends using beet root and carrot juice were evaluated for their quality, acceptability throughout the period of storage. TSS (oB) was significantly increased with increase in storage period, in all sweet orange based RTS blends. T8 (S2B2) (15% sugar+5% beet root) recorded significantly highest TSS content. pH decreased with increase in storage period. Maximum pH was observed in T8 (S2B2) (15% sugar+5% beet root). There was increase in titratable acidity throughout the storage period. T8 (S2B2) (15% sugar+5% beet root) was found significantly higher. A significant retention of ascorbic acid was noticed in all the RTS blends. T6 (S2B0) (15% sugar + no blend) showed highest ascorbic acid followed by T1 (S1B0) and T8 (S2B2). There was a slight increase in the total sugar (%) content in T2 (S1B1) (10% sugar+2% beet root). Gradual increase was noticed in T8 (S2B2) followed by T7 (S2B1) which are on par with T2.β-carotene was degraded during storage in all RTS blends. T10 (S2B4) (15% sugar+5% carrot) recorded high ß-carotene content during the storage period. Overall acceptability (OAA) decreased with increase in storage period in all RTS blends and all S2 (15% sugar) based RTS blends (T10, T7 and T6) recorded higher acceptable score.


Keywords: Sweet orange (Citrus sinensis L.), Physico-chemical, Sensory quality, Refrigerated storage
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How to cite this article:

Divyasree, G., K. Swarajya Lakshmi, M. Ramakrishna and Arunodhayam, K. 2018. Studies on Physico-Chemical, Sensory Quality of Sweet Orange Based RTS Blends under Refrigerated Storage.Int.J.Curr.Microbiol.App.Sci. 7(9): 1403-1413. doi: https://doi.org/10.20546/ijcmas.2018.709.169