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Researcher Derdekar, Shobhana
Advisor Pujari, K. H.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher DBSKKV
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies ♦ Orchards, fruits & forestry
Subject Keyword Fruit ♦ Vegetable and Flower Crops ♦ Fruit Science
Abstract DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS POST GRADUATE INSTITUTE OF POST HARVEST MANAGEMENT, KILLA-ROHA. DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI Title of thesis : Studies on preparation blended tamarind (Tamarindus indica L.): carrot (Daucus carota L.) nectar Name : Miss. Shobhana Ghansham Derdekar. Regd. No : PHMRM-0140107 Degree : M.Sc. (P.H.M.) Name and designation of Research Guide : Dr. K. H. Pujari. Professor and Associate Dean, P. G. Institute of Post Harvest Management, Killa, Roha. Dist. Raigad. ABSTRACT The present research work entitled „„Studies on preparation blended tamarind (Tamarindus indicus L.) : carrot (Daucus carota L.) nectar†was undertaken in the Department of Post-Harvest Management of Fruit, Vegetable and Flower crops in Post Graduate Institute of Post-Harvest Management, Killa-Roha, during the year 2015-2016. with a view to standardize the recipe of blended nectar and to study it‟s a storage behaviour at ambient conditions. The experiment on preparation of blended tamarind: carrot nectar was laid out with six main treatments, with three replications. The experiment was conducted by using factorial completely randomized design (FCRD) and the product was analyzed for physico-chemical composition like T.S.S, acidity, ascorbic acid, reducing and total sugars and sensory qualities like colour, flavour at an interval of 30 days till 60 days of storage period at ambient conditions. The present study revealed that The physical parameters viz. L* and b* value for colour decreased with increasing a* value for colour during the storage period of 60 days, the chemical parameters viz. T.S.S., reducing sugars and total sugars increased during storage while there was a decrease in the titratable acidity and ascorbic acid content during storage period of 60 days. Among all the nectar recipes, the recipe; T2 i.e. (95:05, tamarind: carrot) recorded the highest organoleptic score for colour, flavour and overall acceptability.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Dapoli
Size (in Bytes) 1.64 MB
Page Count 47