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Development of muskmelon and muskmelon blended beverage formulations in Glass and PET containers and its effect on the quality characteristics.

Sindhoora, S. (2011) Development of muskmelon and muskmelon blended beverage formulations in Glass and PET containers and its effect on the quality characteristics. [Student Project Report]

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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: Muskmelon (Cucumis melo.L.) Is tropical fruit with an exotic flavour and colour. The fruit is consumed as such or converted into fruit juice beverages such as mango; guava, pineapple& orange are produced and consumed in large quantities. Consumers showing preference for natural fruit based beverages containing Nutraceutical compounds. Wide varieties of new flavour formulations can be developed using exotic fruits such as muskmelon. Aroma profiles in aqueous essence contained 53-componants and fresh fruit 38 only (GC-MS) and 4 components (Jordan et al. 2001). Muskmelon is a good source of Carotenoids a complete analysis of the cantaloupe Carotenoids was carried out by Curl (1966), the total Carotenoids content was 2.02mg/g.with a yellowish-orange pulp with a low sugar content. A Muskmelon pulp utilized for developing beverage formulations. Beverage formulations with different brix, acid ratios, pulp content. The beverage formulations developed were observed for cloud stability. The pulp in the beverage formulations was found to be settling and required stabilization. Experiments were carried out for stabilizing the beverage using different stabilisers such as guar gum, pectin, gum tragacanth and sodium alginate. The concentrations of the stabilisers at different levels on the cloud stability were investigated. The total soluble solids, acidity, pH, viscosity, colour of the selected formulations will be investigated. the effect of blending of muskmelon pulp with mango pulp will also be studied for developing a stabilized beverage formulations muskmelon mango RTS beverage blend have been successfully prepared and found to be acceptable when subjected to sensory evaluation (Teotia et al. 1992).The selected beverage formulations will be processed and packed in glass and PET bottles (Ghosh, Nirmala and Krishnappa 1981) have investigated that the fruit juices will have more shelf life when they packed in polypropylene pouches and stored at room temperature(22-28°C). The shelf life of the products will be analyzed under standard test conditions.
Uncontrolled Keywords: muskmelon pulp, Cucumis melo.L., fruit juice beverages, glass, PET bottles, packaging, shelf life
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 05:46
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10261

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