International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:9, September, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1026-1030

To Study the Storability of Phalsa Beverages
K. Verma1 and Anant Kumar2*
1Krishi Vigyan Kendra, Shahjahanpur – 242001, U.P., India
2Krishi Vigyan Kendra, Ghaziabad, U.P.
(Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, U.P.), India
*Corresponding author

Beverage i.e. RTS, nectar and squash were prepared from phalsa fruits and studied for their storage stability. The total soluble solids (TSS) of RTS remained unchanged up to two months of storage while nectar and squash did not change in the first month of storage. Total acidity of RTS and nectar did not get altered in the first month of storage. There was slight increase in the level of total acidity in the squash during the storage period. Ascorbic acid content of all the three products declined continuously during the storage. Browning showed a continuous increase in RTS, nectar and squash. Organoleptic score of all the products decreased gradually with the storage period. The qualities of RTS, nectar and squash were found to be acceptable up to four months of storage.

Keywords: Storability, Phalsa beverages, Total soluble solids, Total acidity

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How to cite this article:

Verma, S. K. and Anant Kumar. 2020. To Study the Storability of Phalsa BeveragesInt.J.Curr.Microbiol.App.Sci. 9(9): 1026-1030. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.