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Development of ready to serve beverage
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The main aim of the study is to use the waste for value addition, taking this into account the research was conducted on utilization of Kokum rind waste for RTS preparation and its quality evaluation.
9p
cothumenhmong11
11-05-2021
7
2
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The present study was carried out to determine the feasibility of fortification of dietary fiber on the production of healthy carrot RTS beverage.
13p
chauchaungayxua10
19-03-2021
10
1
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The present studies were under taken with the objective to develop RTS beverage from this underutilized mulberry fruit and to study effect of storage on its chemical constituents.
13p
angicungduoc8
07-11-2020
10
2
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The present investigation is an attempt to formulate higher nutritional value of beverage with added health benefit by addition of date palm pulp and whey with soy protein. Studied for its sensory properties such as color and appearance, flavour and taste, consistency and overall acceptability by trained panelist by using 9 point hedonic scale.
8p
cothumenhmong3
22-02-2020
11
0
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Custard apple (Sitaphal) is a yellowish green fruit of the family of plant species Annona. The postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10°C, whereas pulp can be stored for six months with potassium meta-bisulphite.
10p
cothumenhmong3
22-02-2020
15
1
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CHỦ ĐỀ BẠN MUỐN TÌM
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