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Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush.

Shahana, S. S. (2016) Development and quality assessment of value added Cape gooseberry (Physalis peruviana. L) Juice incorporated with Table grapes (Vitis vinifera. L) Crush. [Student Project Report] (Submitted)

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Abstract

The present studies were carried out with an objective of optimization of process conditions for the preparation of blended fruit crush with Cape gooseberry and table grapes and to study shelf stability of the finished products. The proximate composition of the blended fruit crush was determined to compare the nutritional composition of the blended fruit crush with raw cape gooseberry and table grapes. Storage studies of the blended fruit crush was carried up to 45 days under different storage conditions of Room temperature at 30±40C, Relative humidity of 60-70 % and Low temperature at 40 C, Relative humidity of 75-80 %.

Item Type: Student Project Report
Uncontrolled Keywords: Cape gooseberry (Physalis peruviana.L), Table grapes (Vitis vinifera.L ) ,Blended Fruit Crush, Room temperature at 30±40C, Low temperature at 40 C
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2017 06:49
Last Modified: 30 Oct 2017 06:49
URI: http://ir.cftri.com/id/eprint/13128

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