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 |
Phalsa (Grewia subinaequalis L.) fruit is highly perishable in nature and has very short shelf life. Due to its acidic taste it is not palatable, hence processing is essential. Blending of two or more juices is thought to be a convenient alternate for utilizing them in some value added fruit drinks which will be of high quality in respect to both sensory and nutritional aspects. In the present study, phalsa pulp and pear juice were blended in the ratio of 100:00, 95:05, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50 for the preparation of crush as per FPO specifications. Fresh fruit of phalsa had total soluble solids, acidity, pH, reducing sugar, total sugars, ascorbic acid, anthocyanin, tannin, iron and phosphorous contents of 15.50 0Brix, 1.66 %, 3.50, 12.10 %, 13.24 %, 8.90, 74.12, 1.92, 1.05 and 22.2 mg/100 g, respectively. Whereas, fresh pear fruit recorded the total soluble solids, acidity, pH, reducing sugar, total sugar, ascorbic acid, tannin, iron and phosphorous contents as 12.00 0Brix, 0.24 %, 3.80, 8.72 %, 10.26 %, 2.80, 106.2, 0.20 and 10.2 mg/100 ml, respectively. In the freshly prepared blended crush, highest reducing sugar (32.62 %), total sugar (43.51 %), ascorbic acid (7.38 mg/100 ml) and anthocyanin (18. 92 mg/100 ml), tannin (0.43 mg/100ml), iron (0.31 mg/100 ml) and phosphorus (6.87 mg/100 ml) were recorded in treatment T1 (100:00::phalsa: pear) while as the lowest value were recorded in treatment T11 (50:50::phalsa: pear). Sensory evaluation of blended crush revealed that the highest score of colour (7.72), body (7.34), aroma (7.45), taste (7.44) and overall acceptability (7.48) was recorded in treatment T¬5 (80:20:: phalsa: pear), respectively.
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