Open Access E-Repository @ Indian Institute of Horticultural Research >
Horticultural Sciences >
Post Harvest Technology >

Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/209

Title: Development of Passion fruit Blended RTS Beverages
Authors: I N, Doreyappa Gowda
Keywords: Passion fruit
Issue Date: 2009
Citation: Doreyappa Gowda, I.N., 2009, Development of passion fruit Blended RTS beverages, International Conference on Food Technology (INCOFTECH 2009), Indian Institute of Crop processing Technology, Thanjavur, Tamil Nadu, 28-29 Aug.
Abstract: Passion fruit (Passiflora edulis) is a native Brazilian fruit with intense aromatic flavor and amazing nutritional and medicinal properties. Passion fruit is high In Vitamins A and C, and is rich in potassium, calcium, iron and other nutrients. It is also popular for its medicinal value. In India, purple passion fruit is grown in the Nilgiris in the South and in various parts of north eastern region. The yellow form was unknown in India until just a few decades ago when it was introduced from Ceylon and well adapted to low elevations around Madras and Kerala. Passion fruit is extensively cultivated in Senapati District, Manipur. The valuable medicinal passion fruit plants are unknown to many people in India and its commercial potentiality is still untapped in many states. Attempts made at the Indian Institute of Horticultural research, Bangalore led to the development of a new passion fruit hybrid called “Kaveri” and a very delicious beverage concentrate/squash has been developed from this fruit. But due to very high inherent acidity of fruit, it was not possible to develop RTS beverage with proper sugar acid blend. Therefore studies were carried out to develop Passion fruit blended RTS beverages by blending with selected low acid fruits such as guava (Alahabad Safeda), Banana, and bael or pineapple. Significant improvement was found in the vitamin C content of the blended beverages. The least was observed in case of passion fruit and bael while highest was found in the combination of passion fruit with guava (42.16 mg/100gm). Flavour score were higher in blending with guava followed by bael. In overall acceptability, guava made very good blend with passion fruit and next best was with bael. Passion fruit RTS alone was not acceptable due to improper sugar acid blend because of its high inherent acid content.
URI: http://hdl.handle.net/123456789/209
Appears in Collections:Post Harvest Technology

Files in This Item:

There are no files associated with this item.

View Statistics

Items in E-Repository@IIHR are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! || Powered by DSpace ||  Feedback E-Publishing and Knowledge System in Agricultural Research E-Repo Administrators: R Venugopalan & S Thippeswamy