Organoleptic Scores Research Articles

Study on Physico-Chemical Properties of Value Added Guava (Psidium guajava L.) Toffee during Storage

The present experiment was carried out during June 2022 to September 2022 in post- harvest laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) completely randomized design, with ten treatments which were replicated thrice. The treatments were T0: (Blanching) Control, T1: (Blanching) Sugar 70% + Chocolate 10% + Mango 0.5%, T2: (Blanching) Sugar 70% + chocolate 10% + Strawberry 0.5%, T3: (Blanching) Sugar 70%+ chocolate 10% + Oragne 0.5%, T4: (Blanching) Sugar 70% + chocolate 10% + Pineapple 0.5%, T5: (Sulphitation) control, T6: (Sulphitation) Sugar 70% + chocolate 10% + Mango 0.5%, T7: (Sulphitation) Sugar 70% + chocolate 10% + strawberry 0.5%, T8: (Sulphitation) Sugar 70% + chocolate 10% +Orange 0.5%, T9: (Sulphitation) Sugar 70%+ chocolate 10% + Pineapple 0.5%. The Guava toffee was stored for 45 days at ambient temperature. From the present investigation it is found that treatment T4 is superior in respect of phyisco-chemical parameters like total soluble solids, acidity, ascorbic acid, pH and total sugar. Treatment T4 is also found superior in organoleptic scoring of Guava toffee. In terms of benefit cost ratio the net return, was also found T4 and minimum was recorded in T0 in all the parameters.

Study the Phyisco-Chemical Properties of Value-Added Papaya Candy from Different Herbal Extracts in Term of Quality and Shelf Life

The present experiment was carried out during June 2022 to September 2022 in post- harvest laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) completely randomized design, with thirteen treatments which were replicated thrice. The treatments were T0 Control (standard recipe), T1 Cardamom syrup (1.0%), T2 Cardamom syrup (1.5%), T3 Ginger syrup (1.0%), T4 Ginger syrup (1.5%), T5 Tulsi syrup (1.0%), T6 Tulsi syrup (1.5%), T7 Lemongrass syrup (1.0%), T8 Lemongrass syrup (1.5%), T9 Rose syrup (1.0%), T10 Rose syrup (1.5%), T11 Mint syrup 1.0%) T12 Mint syrup (1.5%). The Papaya candy was stored for 45 days at ambient temperature. From the present investigation it is found that treatment T4 is superior in respect of phyisco-chemical parameters like total soluble solids, titratable acidity, ascorbic acid, PH, total sugar. Treatment T4 is also found superior in organoleptic scoring of Papaya candy. In terms of benefit cost ratio the net return, was also found T4 and minimum was recorded in T0 in all the parameters.

Real-time optical detection of endodontic infection using bacterial autofluorescence

ObjectivesFor successful root canal treatment (RCT), it is essential to objectively assess the presence and activity of bacteria in the root canal system. However, current methods rely on subjective observations of root canal exudates. This study aimed to confirm whether real-time optical detection using bacterial autofluorescence can evaluate endodontic infection status by assessing the red fluorescence (RF) detected from root canal exudates. MethodsDuring RCT, endodontic paper points were used to collect root canal exudates scored using conventional organoleptic tests to assess the severity of root canal infections. RF on the paper points was assessed using quantitative light-induced fluorescence (QLF) technology. RF intensity and area from the paper points were quantified, and their correlations with infection severity were assessed using their organoleptic scores. The oral microbiome composition of RF samples was compared with non-red fluorescent (non-RF) samples. ResultsThe RF detection rate was nil and >98% in the non-infectious and severe groups. The RF intensity and area significantly increased with infection severity (p<0.001) and showed strong correlations with organoleptic scores (r=0.72, 0.82, respectively). The diagnostic accuracy for detecting root canal infection using RF intensity was good to excellent (AUC = 0.81−0.95) and increased with infection severity. The microbial diversity of the RF samples was significantly lower than that of the non-RF samples. Gram-negative anaerobic bacteria such as Prevotella and Porphyromonas were more predominant in RF samples. ConclusionsOptical detection using bacterial autofluorescence can objectively evaluate endodontic infection status in real-time by assessing the RF of endodontic root canal exudates. Clinical significanceThis real-time optical technology can be utilised to detect endodontic bacterial infection without conventional incubation, allowing clinicians to determine the endpoint of chemomechanical debridement and increase the positive outcomes of RCTs.

Standardisation of Recipe with Value Addition for Mango Candy (Mangifera indica Linn)

The present experiment was carried out during June to September, 2022 in Post- Harvest laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) completely randomized design, with nine treatments which were replicated thrice. The treatments were T0: Control (standard recipe), T1: Mint syrup (0.5%), T2: Mint syrup (1.0%), T3: Tulsi syrup (0.5%), T4: Tulsi syrup (1.0%), T5: Lemongrass syrup (0.5%), T6: Lemongrass syrup (1.0%), T7: Cinnamon syrup (0.5%) T8:Mint syrup(0.5%)+Tulsi syrup(0.5%)+Lemongrass syrup(0.5%). The Mango candy was stored for 60 days at ambient temperature. From the present investigation it is found that treatment T2 is superior in respect of the physio-chemical parameters like total soluble solids, titratable acidity, ascorbic acid, total sugar. Treatment T2 is also found superior in organoleptic scoring of Mango candy. In terms of benefit cost ratio the highest net return, was also found in T2 and minimum was recorded in T4 in all the parameters.

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.

Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk

The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt.

Encapsulation of probiotics using mixed sodium alginate and rice flour to enhance their survivability in simulated gastric conditions and in UF-Kariesh cheese

The main goal of the present study was evaluated the viability of microencapsulated probiotics in simulated gastrointestinal conditions, inside UF- Kariesh cheese and study cheese properties during storage. For this purpose, probiotics were encapsulated using 3% sodium alginate with 1, 3 and 5% of rice flour as wall materials. The encapsulation yield, morphological shape and survivability of encapsulated probiotics were studied. The results showed that rice flour was a good source of polyphenols, thiamin and folate. Microencapsulation yield ranged between 94.41 and 96.00% with a spherical, uniform shape and little cracks on the surface of the microcapsules. The survival rate of probiotics when exposed to in-vitro simulated gastrointestinal solutions was recorded 72.91, 68.43, 61.27, and 59.23% for microcapsules containing 5, 3, 1, rice flour, respectively. Also, the encapsulated probiotics inside Kariesh cheese more active during storage period especially in the treatment fortified with encapsulated probiotics by 5% rice flour and sodium alginate (T4) than control and treatment with free cells (control 1, and 2). The pH values and moisture contents were slightly reduced as storage time was extended, while the protein, ash, and fat contents changed little. Few significant differences in the organoleptic scores were found and the treatments were arranged according to the best in the total score as follows: control number two, control number one, T1, T2, T3, and T4. Finally, the microencapsulation using mixed rice flour and sodium alginate gained very good results and improved the survival of probiotics under gastrointestinal conditions and in UF-Kariesh cheese.

Development of flavored dahi by incorporating soymilk and cocoa powder

The experiment was conducted to develop the chocolate-flavored soy dahi and find the accepted level of soymilk that should be added to milk to produce chocolate-flavored dahi. Therefore, four distinct kinds of dahi designated T0 (control, 100% cow milk), T1 (75% cow milk and 25% soy milk) and T2 (50% cow milk and 50% soy milk) and T3 (25% cow milk and 75% soy milk) were prepared by partially substituting cow milk to soy milk. Each variety also contained 1.5% cocoa powder. A panel of professional judges assessed the sensory (organoleptic) properties of the produced samples. The physical study's findings revealed that the overall organoleptic (i.e., smell and taste, body and texture, color and appearance) scores of dahi of kinds T0, T1, T2, and T3 varied significantly (P&lt;0.01) from one another. According to the findings of the chemical test, the soy milk addition considerably lowered the amount of fat, acidity, total solids, and minerals while dramatically increasing the amount of moisture and protein (P&lt;0.05). The growth of lactic acid bacteria is considerably better, however, it gradually reduces with the higher Addition of soy milk to cow milk. Based on the findings, it was concluded that soy milk could substitute milk by 25%, producing dahi that may be almost as good as that made only with milk and cocoa powder. Asian Australas. J. Biosci. Biotechnol. 2023, 8 (1), 1-7

Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla"

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.

Preparation, Sensory and Storage Evaluation of Ber Candy in India

In the northern hemisphere, ber is a fruit that grows in tropical and subtropical climates. More than 600 species in 50 genera make up the family. The species Z. jujube Mill (Chinese date or jujube), Z. mauritiana Lamk (Indian date or ber), and Z. spina christi (L.) wild (Christ's thorn) are the most significant in terms of range and commercial value. Ber is grown on an estimated 22,000 hectares of land. The yield potential ranges from one to two quintals per tree each year. According to the current research, the organoleptic score of ber candy gradually decreased while being stored at room temperature. Up until nine months, candy was permissible. The product's storage stability is affected by a variety of circumstances. As a result, it is clear that the product loses its organoleptic quality and storage stability after a specific amount of time. Temperature has a significant impact on the product's ability to undergo several metabolic processes.

Organoleptic Quality of Chicken Sausage with Different Brands in Kediri City

Sausage is one type of processed chicken meat wrapped in a sleeve. Chicken sausage is a food that is in great demand by modern society, especially during the Covid-19 pandemic season because it is practical, affordable, cheap, durable, and can be found anywhere. Based on its population, the Kediri city is the third largest city in East Java. During the pandemic and after the pandemic, chicken sausage was one of the products that experienced an increase. The purpose of this study was to examine the organoleptic quality of chicken sausages in the Kediri city. The research was conducted in October-December 2020 at Universitas Brawijaya Kediri on five different samples chicken sausage. The composition of the sample was recorded and the organoleptic quality was analyzed by 50 semi-trained panelists. The results of the organoleptic test showed that the different types of chicken sausage had highly significant difference (p&lt;0.01) on the color, texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken scale. Chicken sausage that has the best organoleptic score is sausage brand number 2 with the highest score on texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken sausage, while the assessment of color, panelists prefer brand number 3.  The conclusion of this study is brand 2 which is a sausage brand “Bernardi” has the best acceptance by consumers because this sausage is made from premium ingredients and paprika oleoresin with a natural taste.

Effects of Canopy Architecture and Planting Density Management on Yield and Quality Attributes of Litchi (Litchi Chinensis Sonn.)

Development of the effective canopy architecture management for optimum light interception, and planting density on significant yield and fruit quality of Litchi cv. Shahi was investigated. The litchi cv. Shahi, planted in square system at 2 × 2, 3 × 3, 4 × 4, 5 × 5, 6 × 6 and 8 × 8 m (control), showed average light interception higher in the upper part of the canopy. Flowering and yield attributes (number of panicles, panicle length, number of flowers and fruit yield/plant) were obtained maximum in wider spaced trees (8x8 m) while fruit yield kg/plant was recorded maximum in 6x6 m in square system of planting. Fruits harvested from 8x8 m trees were superior in fruit quality (fruit length, weight, diameter, total soluble solids, organoleptic score, TSS: Acidity). Biochemical parameters and leaf nutrient content (total phenol, N, P, K and total chlorophyll, total sugar) were recorded maximum in 8x8 m. Hence, 8x8 m planting space can be recommended to the farmers for better yield. Bangladesh J. Bot. 52(1): 165-170, 2023 (March)

Organoleptic Quality Characteristics Research of Sauces from Secondary Aquatic Biological Resources

Currently, the use of concentrate sauces and semi-finished products based on broth from natural raw materials is relevant. When processing fish, it is rational to redirect the fish bones and scales to the sauces manufacture, since they have a high content of flavoring substances. The study aim is to develop descriptive organoleptic quality cha racteristics of sauce from secondary aquatic biological resources produced on the basis of silver carp bones and scales and carapace-containing raw materials of crawfish using modern biotechnological techniques. The recipe composition of the sauce includes fish bones and scales, carapace-containing raw materials of crawfish, the enzyme preparation “Alkalase 2.4 L FG”, carrots, onions, celery, bay leaf, salt, black pepper, guar gum. The re searchers identified the most significant identification sensory signs for the sauce, and built a descriptors panel; developed a descriptive scoring scale for evaluating organolep tic quality indicators of sauce from secondary aquatic biological resources; gave possible inconsistencies and a regulated reduction in the maximum organoleptic evaluation score of the sauce. A man run a qualimetric study of experimental samples considering the coef ficients of quality indicators significance; developed a reference sensory profile of sauce from secondary aquatic biological resources using the descriptor-profile method of tast ing analysis. The authors substantiated the sensory characteristics interrelation of the de veloped sauce with the chemical composition of the feedstock and production technology, with the glutamic and aspartic acids content in the fish scales of silver carp and the natural red pigment content in the shell of crawfish – astaxanthin. The obtained developments enable to run the organoleptic evaluation and quality control process of sauce products from secondary aquatic biological resources reliably and objectively, directly at the food industry enterprises.

Product Development of Rehydration Milk Drinks for Athletes after Exercise (Organoleptic Assessment and Nutritional Content)

BACKGROUND: Lack of drinking causes dehydration. Dehydration conditions affect the muscle performance, muscle endurance, and muscle strength of athletes. AIM: The aim of the study was to study the organoleptic assessment of rehydration milk drink for athletes after exercise. METHODS: This was an experimental research design using completely randomized design. The beverage formulation consists of an avocado rehydration milk drink (ARMD), a guava rehydration milk drink (GRMD), and a guava and ARMD (GARMD). The organoleptic evaluation was carried out by athletes with a preference scale (hedonic) from 1 (very dislike) to 10 (very like) for color, odor, taste, texture, and overall. RESULTS: The organoleptic assessment of all parameters showed no differences between the variants of each treatment (p &gt; 0.05). The highest mean values for all organoleptic parameters for each treatment were ARMD1 (mean value 7.16), GRMD1 (mean value 8.03), and GARMD1 (mean value 6.86). The overall mean value is determined to be the best product of each treatment. Of the three treatments, GRMD1 had a better overall organoleptic mean score compared to ARMD1 and GARMD1. The nutritional content of GRMD1/100 g contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg of omega-3 fatty acids, 7.99 mg Vitamin C, and 13.85% sugar. CONCLUSION: The overall organoleptic assessment of parameters showed no differences between the variants of each treatment. GRMD1 with the highest overall organoleptic score (8.03) contains energy of 67.69 kcal, 8.04% carbohydrates, 2.65% protein, 2.77% fat, 15.45 mg omega-3 fatty acids, 7.99 mg of Vitamin C, and 13.85% sugar per 100 g.

Preparation and Evaluation of Processed Products Squash, Syrup and Ready-To-Serve from Seedless Lemon (Citrus Limon Burm) Fruits

A laboratory experiment was conducted for “Preparation and evaluation of processed products Squash, Syrup and Ready-To-Serve from seedless lemon (Citruc limon Burm) fruits.” The experiment was conducted in order to avoid the postharvest losses, glut and utilize the surplus during the season, it is necessary to process lemon fruits it in various products. The products were analyzed for chemical composition and organoleptic qualities. The total soluble solids remained constant, acidity and ascorbic acid was found to decline and pH showed slightly an increasing trend at ambient temperature storage condition. The sensory score of palatability of the product prepared was found to be organoleptically acceptable for the storage period of 12 month. Amongst lemon products, the lemon syrup recorded highest average organoleptic score (7.61) followed by, squash (7.34) and minimum score was recorded by RTS (7.02).

Preserving Celery Quality: Organic Cultivation and Room Temperature Storage with LDPE Wrapping Yields Optimal Results

Periodic use of chemical pesticides in conventional farming systems can lead to environmental degradation. Organic product are believed to be potential for human health. This research was conducted for 144 hours to determine the effect of cultivation and storage methods on the chemical-physical, and organoleptic characteristics of celery during the post-harvest period. This study used a Factorial Randomized Block Design which was repeated three times with the first factor is the cultivation method which consisted of two levels, namely, organic and conventional. The second factor was the storage method which consisted of four levels, namely, stored in the refrigerator with wrapped in LDPE Bag, stored in the refrigerator without wrapping in LDPE Bag, stored in a room temperature wrapping in LDPE bag, and stored in a room temperature without wrapping in LDPE bag. Data obtained were analysed by analysis of variance and then continued with the 5% HSD Test. The results of weight loss showed that the best treatment was obtained in organic cultivation with the scores 48.03% and stored in the room temperature with LDPE bags with the scores 18,31%, and the organoleptic scores were colour 4.13, and freshness value 4.17.

Effect of drying method and bad thickness on physical, chemical, and organoleptic quality of dry herbal Moringa (Moringa oleifera) leaves

The purpose of this study was to determine the effect of the drying method and bed thickness on the physical quality test (moisture content, color), chemical (ash content, flavonoids, total phenol, carotenoids, ascorbic acid, or vitamin C and antioxidant activity) and organoleptic test of Moringa leaf tea. The experimental research was a Split Plot Design with dryers as the main plot and bed thickness as a subplot. Analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a significant level of 5% was used to analyze the experimental data. The organoleptic scores were analyzed using the Friedman test. The ANOVA results indicated that the drying method significantly affected whereas the bed thickness did not influence the experimental parameters. The best result in terms of herbal moisture content (5.94%) and color was obtained by YSD UNIB 2022 assisted with a fan. The highest ash content was in the range of 7.78 % -7%, total phenol was 50.78 GAE/g, carotenoids content was 17, 57 mg/g, ascorbic acid (vitamin C) was 117, 33%, and the strongest (antioxidant activity) was at an IC50 value of 37.85 ppm. The best (flavonoids) showed a red color on drying YSD UNIB12.

DEVELOPMENT OF READY TO SERVE BEVERAGE (RTS) FROM A BLEND OF ORANGE, ALOE VERA AND MINT

The demand for health beverages is growing in the soft drink industry. The functional properties and health benefits of Orange, Aloe vera and Mint are known worldwide. Blending RTS beverages with fruit has several benefits, including increased nutrient content, improved taste, and reduced sugar content. Fruits are a rich source of vitamins, minerals, and antioxidants, which can provide numerous health benefits. The addition of fruits can also help reduce the need for added sugars, as fruits provide natural sweetness to the beverage. In present study the efforts have been made to prepare ready-to-serve (RTS) made from a blend of Orange, aloe vera and mint fruit juice. Orange juice is rich in vitamin C, which boosts the immune system and helps to prevent diseases. Aloe vera is known for its anti-inflammatory properties and is also rich in vitamins and minerals. Mint is a natural digestive aid and can help to relieve stomach discomfort. Four formulations were tried with Orange, aloe vera and mint. Optimized formulation was found to be in the treatment which has 97% orange, 1% aloe vera and 2% cornsilk mint. The proximate analysis of the product showed an average of 4.85 pH, 16.4% Total Solids, 0.20% Fat, 0.71% Protein, 13.82% Carbohydrates, 0.45% Ash, 0.95% Acidity, 12.01 mg Ascorbic acid, 11.08 mg Calcium, 194 mg Potassium. Sensory attributes like colour and appearance, flavour score, consistency and overall acceptability for the prepared RTS beverage (200 ml) of optimized formulation (T1) is found best. While, there was a decreasing trend of ascorbic acid, Total sugar and organoleptic score due to aloe vera and mint contain compounds that can interact and cause it to degrade more quickly.

EVALUATION OF QUALITY ATTRIBUTES DURING STORAGE OF READY-TO-SERVE (RTS) BLENDED BEVERAGE FROM PINEAPPLE (ANANAS COMOSUS), GINGER (ZINGIBER OFFICINALE), AND ALOEVERA (ALOE BARBADENSIS MILLER)

The current study was conducted in 2022–2023 at the Post Graduate Laboratory of the Department of Horticulture, School of Agriculture, ITM University Gwalior (M.P.). By using blending technology in beverage processing, it is possible to combine the sensory, nutritional, and therapeutic qualities of two or more plant species into a beverage. The storability of the RTS created from the best combination was examined. The results of the study showed that, compared to other blend combinations, a 10% blend of appealing RTS beverage that contained 95% pineapple juice, 2.5% ginger juice, and 2.5% aloe vera gel was preferred by semi-trained judges, including both men and women, on a 9-point hedonic scale. Up until the end of the storage period at room temperature, the TSS, acidity, reducing sugars, and total sugars increased while the pH, vitamin C, vitamin A, non-reducing sugar, and organoleptic score steadily fell (23.1-28.7 0 C). Additionally, it had been claimed that the beverage could be kept in polypet bottles for 4 months while retaining an adequate level of sensory quality.

Evaluation of Quality Assessment during Storage of Ready-to-Serve (RTS) Blended from Papaya, Ginger and Honey

The current investigation took place at P.G. Laboratory of Department of Horticulture, School of Agriculture, ITM University, Gwalior (M.P.) during the year 2021. To satisfy customer demand in both national and international markets, blended beverages made from fruits, medicinal herbs, and spices are a rich source of nutrients, medical characteristics, and flavours. 10 % of blend consisting 80 % papaya pulp, 10 % ginger juice and 10 % honey (T6) was found best on 9- point hedonic scale by semi-trained judges including males and females for the preparation of RTS with 13% TSS, 0.20% acidity and 70 ppm SO2 than other blend combinations. Result revealed that the TSS, acidity, reducing sugars and total sugars increased whereas, pH, vitamin-A, vitamin-C, non-reducing sugar and organoleptic score decreased continuously up to the termination period of the storage under room conditions (23.1-28.70C). Furthermore, it had been noticed that RTS beverage could be stored for 4 months with acceptable sensory quality into polypet bottles.