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Development of a cost-effective, palatableand shelf-stable blended beverage of pummelo (Citrus grandis Linn.)

Published online by Cambridge University Press:  28 June 2012

Pooja Bohra ,
Kandavara Narasimhaiah Sreenivas  and
Basawantanahalli Saddappa Sreeramu
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Abstract

Introduction. Natural beveragesface strong competition from synthetic drinks in the open market.Creation of diversity in natural products is a key strategy to withstandthis competition. Pummelo (Citrus grandis Linn.)is one such potential fruit which could be exploited on a commercialscale if processed properly. The bitterness of pummelo juice isa serious handicap in its utilization. The present study aimed atpreparation of a cost-effective, palatable blended beverage of pummelo. Materials and methods. To overcome this problem, pummelowas blended with mango ginger and kokum juice in the ratio of [65:30:5]for the preparation of syrup. The product was stored for 120 daysin ambient conditions of storage and analyzed for changes in itsphysicochemical constituents. Results and discussion.Total soluble solids and total sugar increased during storage, whiletitratable acidity and ascorbic acid content decreased slightlyduring storage. Organoleptically, the best recipe was 25% juice,70 °Brix total soluble solids and 1.5% acidity with a score of 6.3out of 7.0 for overall acceptability. Mango ginger juice suppressedthe bitter aftertaste of pummelo juice and imparted its characteristictaste and flavor to the product. The product was shelf-stable andhad important medicinal constituents in it. The [total revenue / totalcost] ratio of the product was 2.90.

Keywords

IndiaCitrus grandisCurcuma amadaGarcinia indicabeveragesfruit juicesfruit syrupsprofitabilityflavorqualityIndeCitrus grandisCurcuma amadaGarcinia indicaboissonjus de fruitssirop de fruitsrentabilitéflaveurqualitéIndiaCitrus grandisCurcuma amadaGarcinia indicabebidasjugo de frutasjarabe de frutasrentabilidadsaborcalidad
Type
Technical paper
Information
Fruits , Volume 67 , Issue 4 , July 2012 , pp. 249 - 256
Copyright
© 2012 Cirad/EDP Sciences

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