Vol. 5, Issue 6 (2017)
Standardization of ginger flavoured aonla-carrot blended beverage
Author(s): Riddhi Desai and Shakti Arbat
Abstract:
The present investigation was aimed to standardize formulation for the preparation of nutritional as well as medicinal drink by blending aonla, carrot and ginger. The blended beverage with varying level of juice of fruits and vegetables with 15o Brix TSS, 0. 3 per cent acidity was preferred and evaluated by complete randomized design and three repetitions for changes in chemical qualities during storage period at 0 hr, 2nd, 4th and 6th months at room temperature. Aonla is considered to be the rich source of Vitamin-C, carrot is considered to be the rich source of Vitamin-A and ginger is rich in antioxidant properties. The highest bio-chemical character like TSS, acidity, total sugars, reducing sugars and ascorbic acid were recorded in proportion of T1 1 aonla(a) : carrot (c) : ginger(g), 18:0: 2. However, T1 a: c: g, 0:18:2 was found good in higher level of sugar:acid ratio and β-carotene. All bio-chemical constituents were found increasing except sugar:acid ratio, ascorbic acid and β-carotene which one decreasing during storage period
Pages: 1783-1785 | 1029 Views 208 Downloads
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How to cite this article:
Riddhi Desai, Shakti Arbat. Standardization of ginger flavoured aonla-carrot blended beverage. Int J Chem Stud 2017;5(6):1783-1785.
