[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preparation of raw mango based beverage

Kumar, Ajay (2007) Preparation of raw mango based beverage. [Student Project Report]

[img] PDF
ajay.pdf
Restricted to Repository staff only

Download (275kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mango panna, a cool refreshing drink is popular in summers in northern part of India. Method of preparation was standardized and the varietal requirements of fruit were specified. Shelf life studies suggested that the product could be kept safely for considerably long period both at room temperature and cold temperature. The cost of production of the mango panna using the modified method was calculated and other indices related to the production were also calculated, which clearly signified the feasibility of this process atleast at lab level industrial level. However the process needs to be standardized, scaled up and be looked for commercial purposes.
Uncontrolled Keywords: mango sensory evaluation mango panna mango beverage
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 04:38
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1391

Actions (login required)

View Item View Item