Abstract:
The study was aimed for preparation of ready to serve drink from beetroot (Beta vulgaris)
and ginger (Zingiber officinale) juice and study its storage stability. Beetroot and gingers,
juice was prepared and chemical analysis was performed. Preliminary trials were
performed to find the maximum and minimum quantity of beetroot juice, TSS, acidity and
ginger juice. Beetroot- ginger blended RTS was prepared by optimizing beetroot juice at
level of 15%, TSS (15°Bx) and acidity 0.3% and ginger juice 1.5%. Pasteurized (88°C
30s), filled, sealed and cooled to room temperature. Juice was stored for 28 days at room
temperature (25±3°C), refrigeration temperature (5±1°C) in glass bottles and PET bottles
and chemical as well as microbial changes were analyzed (TPC and coliform).
During analysis Total Soluble Solids (TSS), acidity as citric acid, pH and vitamin C of
beetroot juice was found to be 9°Bx, 0.014%, 6.5 and 14 mg%, and for ginger juice these
values were 4°Bx, 0.12%, 5 and 9 mg % respectively. Among the different proportions, the
RTS prepared from 15% beetroot juice and 1.5% ginger juice was selected as superior
from sensory analysis. The pH, acidity (as citric acid), TSS (°Bx), vitamin C (as ascorbic
acid), reducing sugar (as dextrose), total sugar (as dextrose) of optimized blended RTS was
found to be 3.1, 0.3% m/v, 15°Bx, 4.11 mg%, 1.38% m/v, 4.16% m/v. Similarly, Total
plate count (TPC) not detected at initial stage but was found to be increased with
successive week while there no coliform detected even at end of storage. During storage
the chemical analysis at different interval showed there was not significant (P<0.05)
change in TSS, browning index, acidity, vitamin C, betaxanthin content and betacyanin
content. Packaging materials did not show any significant (P<0.05) reduction in rate of
change in properties of product packed in glass as compared to PET bottle. Changes were
observed more in room temperature than refrigeration temperature. RTS stored at the
refrigeration temperature retained the desire quality attributes better than stored at room
temperature. Glass bottles gave greater protection against degradation of the chemical
attributes of the blended RTS
Description:
A dissertation submitted to the department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B. Tech. In Food Technology
