Effect of lime blended bael syrup on quality and sensory evaluation

Abstract

An investigation on “Effect of different recipes on storage of lime blended Bael syrup” was conducted at the Post-Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2014-2015 and with the objectives to assess the chemical changes of lime blended Bael syrup under ambient storage condition and to find out the suitable recipe for preparation of lime blended Bael syrup. The experiment was laid out in Completely Randomized Design with three replications and ten treatments. The lime blended Bael syrup was filled in 200 ml pre-sterilized glass bottles and stored at ambient storage conditions. From the finding it was observed that, there was decrease in ascorbic acid. Minimum changes in ascorbic acid in Bael syrup was observed when prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice. The Bael syrup prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice when stored at ambient storage condition remain better without spoilage upto 120 days. Similarly the Bael syrup prepared with using 30 per cent Bael pulp blended with 10 per cent lime juice and stored at ambient storage condition secured the highest score for colour, flavor, taste and overall acceptability as compared to other recipes.