STANDARDISATION OF BLENDED CASHEW APPLE RTS BEVERAGES Remyamol, KK MASTER ...

173 Pages·2017·4.12 MB·English

STANDARDISATION OF BLENDED CASHEW APPLE
RTS BEVERAGES

By
Remyamol, K.K

THESIS
Submitted in partial fulfillment of the requirement
for the degree of

MASTER OF SCIENCE IN HOME SCIENCE
(FOOD SCIENCE AND NUTRITION)

Faculty of Agriculture
Kerala Agricultural University, Thrissur

Department of Home Science
COLLEGE OF HORTICULTURE
VELLANIKKARA, THRISSUR - 680 656
KERALA, INDIA
2006
DECLARATION

I, hereby declare that this thesis entitled “Standardisation of blended cashew
apple RTS beverages” is a bonafide record of research work done by me during the
course of research and that it has not been previously formed the basis for the award
to me of any degree, diploma, fellowship or other similar title, of any other University
or Society.

Vellanikkara
Date:

Remyamol, K.K.
CERTIFICATE

Certified that this thesis entitled “Standardisation of blended cashew
apple RTS beverages” is a record of research work done independently by Miss.
Remyamol, K.K., under my guidance and supervision and that it has not previously
formed the basis for the award of any degree, fellowship or associateship to her.

Vellanikkara Dr. V. Indira
Date: Chairperson, Advisory Committee
Associate Professor and Head
Department of Home Science
College of Horticulture
Vellanikkara
Thrissur
CERTIFICATE

We, the undersigned members of the Advisory Committee of
Miss. Remyamol, K.K., a candidate for the degree of Master of Science in Home
Science with major in Food Science and Nutrition, agree that this thesis entitled
“Standardisation of blended cashew apple RTS beverages” may be submitted by
Miss. Remyamol, K.K., in partial fulfillment of the requirement for the degree.

Dr.V.Indira
(Chairperson)
Associate Professor and Head
Department of Home Science
College of Horticulture
Vellanikkara

Dr. V. Usha Dr.C. Mini
(Member) (Member)
Associate Professor Assistant Professor (S.S.)
Department of Home Science Cashew Research Station
College of Horticulture Madakkathara
Vellanikkara

Dr. P.B. Pushpalatha
(Member)
Assistant Professor (S.S.)
Department of Processing Technology
College of Horticulture
Vellanikkara

EXTERNAL EXAMINER
ACKNOWLEDGEMENT

I bow my head before the Almighty God for his blessings, which gave me
a chance to do Post Graduation and enabled me to successfully complete the thesis
work in time.

I wish to express my heartfelt gratitude and indebtedness to Dr. V. Indira,
Associate Professor and Head, Dept. of Home Science, College of Horticulture,
Vellanikkara and chairperson of my advisory committee, for her expert guidance,
constant encouragement and valuable suggestions throughout the investigation and
preparation of the thesis. I am very fortunate to be her student and without her co-
operation and advice, I would not have been able to complete this work.

I am extremely grateful to Dr. V. Usha, Associate Professor, Dept. of
Home Science, College of Horticulture, Vellanikkara and a member of my advisory
committee for her valuable suggestions during different stages of my investigation
and preparation of thesis.

I acknowledge my sincere gratitude to Dr. C. Mini, Assistant Professor
(S.S), Cashew Research Station, Madakkathara and a member of my advisory
committee for her timely advice and constructive criticism during different stages of
my investigation and preparation of thesis.

I deeply express my wholehearted thanks to Dr. P.B. Pushpalatha,
Assistant Professor (S.S), Dept. of Processing Technology, College of Horticulture,
Vellanikkara and a member of my advisory committee for her precious suggestions
and generous support during my entire study and successful completion of this work.
My heartful thanks are due to Sri. S. Krishnan, Assistant Professor, Dept.
of Agrl. Statistics, College of Horticulture, Vellanikkara for his expert advice,
constant inspiration with utmost sense of patience and ever willing help rendered in
the statistical analysis and interpretations.

I consider it as my privilege to express my heartfelt gratitude to Dr. K.
Surendra Gopal, Assistant Professor, Dept. of Plant Pathology, College of
Horticulture, Vellanikkara, for his expert advice and valuable suggestions.

I am also thankful to Umaiba chechi for her timely help and co-operation
at various stages of the study.

I wish to express my sincere gratitude to my seniors Sharon chechi,
Aneena chechi, Reena chechi, Sujata chechi, Sherin chechi and Nashath chechi for all
the help and support.

I sincerely acknowledge my hearty thanks to my classmates Renju and
Jyothi for their heartfelt support, unconditional love and timely advice during
different stages of my investigation and preparation of thesis.

I express my heartfelt gratitude to my friends Shibi, Suja, Smitha Sara,
Dhanya chechi, Remya, Joshi, Margaret, Smitha and Meghna for their generous
support and needed help during the course of my study.

My sincere thanks to my junior friends Nidhi, Soumya, Archana and
Ambili for all the help and support.

Special thanks to Staff, Cashew Research Station, Madakkathara, for
providing me the needed help during the course of my study.
I convey my sincere thanks to all non-teaching staff of the Dept. of Plant
Pathology and Dept. of Plantation Crops for the help rendered by them during the
course of my study.

I sincerely acknowledge the gracious help rendered by Mr. Santhosh of the
computer club.

The award of KAU junior research fellowship is greatly acknowledged.

Above all, I express my heartfelt gratitude to my parents and relatives for
their continuous inspiration and prayers, which gave me the strength to successfully
complete this work.

Remyamol, K.K
Dedicated to my
beloved Parents..
CONTENTS

Chapter Title Page No.

1 INTRODUCTION 1-2

2 REVIEW OF LITERATURE 3-20

3 MATERIALS AND METHODS 21-31

4 RESULTS 32-76

5 DISCUSSION 77-102

6 SUMMARY 103-107

REFERENCES i-xvii

APPENDIX

ABSTRACT
LIST OF TABLES

Table Title Page
No. No.

1 FPO specifications selected to prepare RTS beverages 22

2 Quantity of fruit juices and spice extracts used to 23
prepare RTS beverages

3 Actual quantity of ingredients used to prepare one litre 25
of RTS beverages

4 Organoleptic evaluation of RTS beverages 33

5 Beverages selected for storage study 39

6 Acidity of RTS beverages during storage 41

7 Total Soluble Solid (TSS) content of RTS beverages 43
during storage

8 Reducing sugar content of RTS beverages during 45
storage

9 Total sugar content of RTS beverages during storage 47

10 Vitamin C content of RTS beverages during storage 49

11 -carotene content of RTS beverages during storage 50

12 Tannin content of RTS beverages during storage 52

13 Effect of storage on the mean score for appearance of 55
RTS beverages

14 Effect of storage on the mean score for colour of RTS 57
beverages

15 Effect of storage on the mean score for flavour of RTS 59
beverages

16 Effect of storage on the mean score for taste of RTS 61
beverages