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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 2019 - IJCMAS--ICV 2019: 96.39 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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2021.10(3): 1640-1648
DOI: https://doi.org/10.20546/ijcmas.2021.1003.205


Development of Ready to Serve Beverage from Kokum Residue Powder and its Quality Evaluation
S. Khapare1*, P. P. Debaje2 and P. P. Relekar3
1AICRP, Cashew, Regional Fruit Research Station,Vengulre, Dist. Sindhudurg, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, M.S., India,
2AICRP, Oil Palm, College of Horticulture, Mulde, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, M.S., India,
 3Department of PHM of Fruit, Vegetable and Flower crops, Post Graduate Institute of Post Harvest Management, Killa-Roha, Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli, M.S., India
*Corresponding author
Abstract:

Kokum fruit is used for preparing of syrup, agal (salted juice) sol curry etc. Rind also has much commercial application such as colour pigment, wine, concentrate and amsol (Wet rind) etc. Kokum RTS is generally prepared from kokum juice after extraction from rind. The kokum rind residue left after the juice extraction goes waste. Hence the main aim of the study is to use the waste for value addition, taking this into account the research was conducted on utilization of Kokum rind waste for RTS preparation and its quality evaluation. There were six treatments comprising of storage days viz. 0 days, 30 days, 60 days, 90 days, 120 days, 150 days. The instant RTS was prepared at every 30 days interval from stored kokum residue powder up to 150 days and analysed the physicochemical composition and sensory quality at each 30 days interval.


Keywords: Kokum, RTS, residue
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How to cite this article:

Khapare, L. S., P. P. Debaje and Relekar, P. P. 2021. Development of Ready to Serve Beverage from Kokum Residue Powder and its Quality Evaluation.Int.J.Curr.Microbiol.App.Sci. 10(3): 1640-1648. doi: https://doi.org/10.20546/ijcmas.2021.1003.205