National Academy of Agricultural Sciences (NAAS)
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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 |
The current investigatory work entitled “Studies on Standardization of recipe for preparation of beverages Nectar of dragon fruit” was executed at Pomology Laboratory, Department of Pomology, Pt K.L.S. CHRS, Pendri, Rajnandgaon, IGKV, Raipur, Chhattisgarh during year 2019-2020. The research was performed on sensory analysis of Nectar of dragon fruit at fortnight meantime for course of 45 days preservation by implementing CRD with 3 replication inside lab condition. Each replication comprised of 7 treatments for Nectar. The nectar comprise of 20 percent pulp and 0.3 percent acidity and receipe is varied by different concentration of TSS which are as follows for T1 (16%TSS), T2 (17 % TSS), T3 (18 % TSS), T4 (19 %t TSS), T5 (20 % TSS), T6 (21%TSS), T7 (22 % TSS).Nectar with treatment T7 comprising of 20% pulp, 0.3% acidity and 22% TSS got peak score on colour, flavour, taste, appearance and overall acceptability among various recipe implemented. While it also obtained peak score in TSS, ascorbic acid, TSS Acid ratio, TS and RS is peak, while acidity and NR sugar was least for treatment T7 comprising of 20% pulp, 0.3% acidity and 22% TSS. NR sugar, and acidity got peak score in case of treatment T1 comprising of 20% pulp, 0.3% acidity and 16% TSS. The organoleptic score, pH, NR sugar and TSS acid ratio shows diminishing pattern whereas TSS, acidity, ascorbic acid, TS and RS shows rising pattern.
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