TAILIEUCHUNG - Recipe standardization and storability of Jamun RTS with alternative sweetners

The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD). In the experiment alternative sweeteners like Erythrtol, Stevia and Equal were used for the preparation low calorie jamun RTS beverages. Biochemical parameters viz. TSS, ascorbic acid, acidity, nonreducing sugar, reducing sugar, total sugar and organoleptic attributes viz. colour and appearance, aroma, taste and overall acceptability were evaluated at an interval of 30 days from 0 to 90 days of storage period. Among various recipe tried in this investigation, preparation of RTS with treatment T11 (50% Equal+ 50% Sugar) was found to be best followed by T0 (100% Sugar). Ascorbic acid and non-reducing sugar was recorded maximum under the treatment T11 (50% Equal+ 50% Sugar) whereas acidity, total sugar and reducing sugar were recorded maximum under the treatment T5 (100% Stevia). However, in the term of sensory quality treatment T11 (50% Equal+ 50% Sugar) scored maximum. | Recipe standardization and storability of Jamun RTS with alternative sweetners

• Sinh học
• Alternative sweeteners
• Storage period
• Recipe standardization and storability
• Jamun RTS
• Alternative sweetners
• Microbial and economical studies
• Jamun beverages prepared
• RTS beverages