Studies on Blended Beverage from Bitter Gourd and Carrot

Grace Paulie Sardius, G. (2006) Studies on Blended Beverage from Bitter Gourd and Carrot. [Student Project Report]

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Abstract

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:	Bitter gourd and Carrot juices were found to be rich in carotenes and ascorbic acid even after the juices were subjected to processing. Blended beverage prepared from 10% bitter gourd and 90% carrot with honey as the sweetening agent was found to be an acceptable product due to its vitamin content (carotenes and ascorbic acid),sugars, total soluble solids and organoleptic quality. The changes in colour values were more conspicuous in blended beverage base concentrated by TFE. Concentration of beverage by Reverse osmosis resulted in product with less thermal changes and better retention of colour. RO beverage base showed relatively low sedimentation value. Changes in physico-chemical characteristics of beverage base stored at 40°C were significant compared to the samples stored at lower temperatures. Blended beverage powder was found to be highly hygroscopic and showed caking tendency even at lower humidity. The critical relative humidity of the product was found to be less than 30% and packaging materials with high barrier properties, i.e foil laminates are suitable to improve the shelf life of the spray dried beverage mix. The present investigation resulted in development of a blended beverage, beverage base and beverage mix based on bitter gourd, carrot and honey, all of which are potential sources of neutraceutical properties.
Uncontrolled Keywords:	blended beverage vegetables bitter gourd carrot
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 07 Beverage Technology
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2007
Last Modified:	28 Dec 2011 09:26
URI:	http://ir.cftri.res.in/id/eprint/466

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