Vol. 11, Issue 3 (2022)

Author(s):
Satish Beck, SP Sharma and Praveen Gupta

Abstract:
The Experiment entitled “Standardization of recipe and studies on storage life of blend beverage of bitter gourd along with aonla” which was conducted at research laboratory of Pt. K.L. Shukla college of Horticulture and Research station, Rajnandgaon during the year 2020-2021. The blended juice of bitter gourd was prepared by using aonla. TSS was tried for optimization of a suitable combination by stevia non-nutritive sweeteners. To standardize the best recipe, 10 combinations were prepared and evaluated through organoleptic test. The Physico-chemical changes were also studied under ambient condition up to 45 days of storage period. According to the organoleptic evaluation treatment 30% bitter gourd + 70% aonla + 40% TSS had the higher organoleptic out comes in terms of overall acceptability, taste, colour and appearance of the different recipe tried in this study Whereas, with regard to flavour, the beverage comprising recipe 50% bitter gourd + 50% aonla + 40% TSS had the higher organoleptic outcomes. In case of Physico-chemical characteristics acidity, ascorbic acid, total soluble sugar, non-reducing sugar, reducing sugar and total sugar (at 0, 15, 30, 45 days) recorded highest under 10% bitter gourd + 90% aonla + 40% TSS, except pH. The organoleptic score, non-reducing sugar, total sugar and ascorbic acid, acidity resulted a decreasing and TSS, reducing sugar, pH was increasing with expanding storage periods in room temperature during the 45 days of storage of beverage.