Nectar prepared

Beverage i.e. RTS, nectar and squash were prepared from phalsa fruits and studied for their storage stability. The total soluble solids (TSS) of RTS remained unchanged up to two months of storage while nectar and squash did not change in the first month of storage. Total acidity of RTS and nectar did not get altered in the first month of storage. There was slight increase in the level of total acidity in the squash during the storage period.

5p trinhthamhodang1216 19-11-2020 20 2   Download

Present study to evaluate quality of nectar preparations from fresh and stored pulp of Plum fruits was carried out during 2013-14 in the laboratory of Department of Horticulture, CCS HAU, Hisar, Haryana. Nectar prepared from fresh as well as from stored pulp at refrigerated (6±2°C), frozen (-10±5°C) and ambient temperature after two and four months of storage was filled in glass bottles of 200 ml capacity, sealed, pasteurized as per FPO specifications and stored at room temperature.

8p trinhthamhodang1215 23-09-2020 9 2   Download

The study was divided into three experiments and conducted in the PostHarvest Technology Laboratory, College of Horticulture, Rajendranagar, Hyderabad from December 2008 to February 2009. Investigations were carried out to standardize the recipes for preparation of squash, RTS (Ready to serve) and nectar from ber fruits by using different ratios of pulp and TSS levels at both ambient and low temperature conditions. The products were analyzed at every 30 days interval for their physicochemical, organoleptic characteristics.

8p kequaidan4 21-04-2020 15 1   Download

The experiment was conducted with four mango cultivars i.e. Dasherhari, Langra, S.B. Chausa and Amrapali in Fruit Technology Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar to assess the storage of nectar at room temperature prepared from fresh mango pulp. The maximum TSS (21.5%) was recorded in nectar prepared from cultivar S.B. Chausa and Acidity (0.294%) in Langra and Amrapali. TSS content of nectar increased significantly from 20% on 0 day to 22.4% on 180 days of storage, irrespective of cultivar.

7p cothumenhmong4 25-03-2020 10 1   Download

Jamun nectar and RTS prepared from alternative sweeteners were evaluated through microbial counts and economical analysis. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination each for nectar and 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 jamun nectar and RTS beverages.

9p nguaconbaynhay4 22-03-2020 9 0   Download