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Development of fruit and vegetable juice blends for quality evaluation

Sahul Hameed, S. (2008) Development of fruit and vegetable juice blends for quality evaluation. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Fruit and vegetable juices are popular for their refreshing taste, ready source of water, sugars, energy, natural vitamins, minerals and host of other micronutrients. Blending of fruit and vegetable juices is a recognized process in Food Technology. Beet root, tomato, carrot are the most popular among vegetable juices. Blending of cucumber, spinach with other fruit juices also result in acceptable blends. Application of pectin in juice extraction enables the fruit and vegetable to be liquefied. This has an effect of improving saccharification and sweetness, reducing waste and energy use per unit of juice produced, improving aroma, color, enhancing clarity, removing haze, preventing gel formation and increasing juice yield. Application of enzyme for juice extraction from beet root and spinach pulp was carried out. Conditions were standardized using Response Surface Methodology (RSM) and Central Composite Rotatable Design (CCRD) to arrive at optimum conditions of Temperature, Time and concentration of enzyme. Beet root juices blended well with tomato juice and lime juice in the ratio 2:1. Spinach and cucumber gave best combination at ratio 4 : 1 since higher values of cucumber flavor were disliked. The Ready to Serve (RTS) Beverages were stored in glass RTS bottles under different storage conditions of Temperature. The sample were analysed periodically for various parameters. The color changes in these colored juices were closely monitored apart from other nutritional parameters. The beverages showed marked changes in color and ascorbic acid retention at different temperatures and period of storage owing to its sensitive nature.
Uncontrolled Keywords: Fruit juices vegetable juices blended beverages Response Surface Methodology quality
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 07 Beverage Technology
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Oct 2008 09:12
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8781

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