Journal of Food Processing & Technology

Studies carried on storage life and quality evaluation of herbal blended lemon bitter gourd rts beverage

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Suman Singh and Kirtiraj Gaikwad

Posters: J Food Process Technol

Abstract:

The present investigation entitled ?Studies on Preparation of Herbal Blended Lemon Bitter Gourd RTS Beverage? was done on the basis of overall sensory quality and vitamin C content. Three varieties of RTS beverage was prepared by blending bitter gourd juice with lemon juice; sample A have bitter gourd juice and lemon juice in same ratio, sample B have lemon juice about one fourth part of bitter gourd juice, sample C was control which was prepared by without preservative to compare the product shelf life. In all three sample 90% of water was added. These samples were evaluated initially and after that at the interval of 15, 30 and 60 days for sensory and chemical analysis individual taste, color, flavor, appearance, pH, TSS, ascorbic acid, titrative acidity, microbial Analysis, and overall acceptability. After the analysis it was found that both blend had high nutritive value and a shelf life of approximately 60 days, which can be increased by providing better technique and condition. Out of three samples, A was found to be best.

Biography :

Suman Talukder has completed his master degree in Livestock products technology from CCSHAU, Hisar in 2008 and joined as Scientist in ICAR in 2009 and posted at IVRI in 2010. Presently associated in research and teaching activities.