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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/476

Title: Development of value added products of medicinal importance from pomegranate (Punica granatum) fruits
Authors: N, Adaha
Guide/Chairperson: I N, Doreyappa Gowda
Keywords: Development
medicinal
importance
pomegranate
Issue Date: 2006
Year of Submission: 2006
Abstract: The present investigation on “Development of value added products of medicinal importance from pomegranate (Punica granatum) fruits” was conducted at Post Harvest Technology Division, Indian Institute of Horticultural Research (IIHR), Hessaraghatta, Bangalore, during the year 2005-2006 to explore the possibility of use of stevia leaf powder extracts in the preparation of pomegranate beverages, to study the physicochemical composition of pomegranate beverages in fresh condition and after storage at different conditions and to study the sensory qualities and overall acceptability of the products initially and different storage conditions. The findings of study are summarized below: There was slight increase in total soluble solids, pH, and total sugars during storage. However the increase in total soluble solids and total sugars were relatively lower in the beverages prepared with sugar and stevia leaf powder extract at 50:50. A decreasing trend was found in acidity, anthocyanin and ascorbic acid content during the storage. The retention of these parameters was more in beverages with higher juice percentage. The beverages prepared with sugar alone as sweetening agent had better appeal with respect to colour, flavour and consistency. Nevertheless, beverages with sugar and stevia (50: 50) leaf powder extract also showed acceptable organoleptic qualities. The RTS (Ready to Serve) beverages prepared with 20% juice, 15 oB and 0.25% acidity in both type of beverages that is sugar alone, and sugar and stevia (50: 50) had better overall acceptability. Squash prepared with 30% juice, 40 oB and 1.0% acidity had better overall acceptability in both non-stevia and stevia incorporated beverages. Low temperature storage was found to be preferable for the quality retention during longer duration storage
URI: http://www.erepo.iihr.ernet.in/handle/123456789/476
University in which they received their degree: University of Agricultural Sciences, Bangalore
Degree Level: M.Sc
Appears in Collections:DIVISION OF POST-HARVEST TECHNOLOGY

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