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Jamba Table 3

Jamba Table 3

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05/06/2012

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Table. 3.

1 Bio chemical quality of the low calorie drinks compared with the normal RTS drinks from aonla and jamun
ACIDITY
(%)
Normal
RTS-A
12 9.2 5.2 4 0.5
L.C RTS-
A
8.9 7.4 4.2 3.1 0.5
Normal
RTS-J
14 12.7 5.1 7.6 0.46
L.C RTS-
J
8.5 6.9 2.8 4.1 0.5
DRINKS
TSS (
0
B)
T.S (%) R.S (%) N.R.S (%)
0
5
10
15
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
T
S
S

(
%
B
)

DRINKS
TSS (%B)
82.7
75.9
9.2 8.5
0
20
40
60
80
100
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
A
S
C
O
R
B
I
C

A
C
I
D

(
m
g
/
1
0
0
m
L
)

DRINKS
ASCORBIC ACID (mg/100 mL)
0
50
100
150
200
A
N
T
I
O
X
I
D
A
N
T

(
µ
g

m
L
-
1

T
r
o
l
o
x
)

0
5
10
15
S
U
G
A
R
S

Table. 3.2 Microbial and organoleptic quality of the low calorie drinks compared with the normal RTS drinks from aonla and jamun
BACTERIAL
COUNT
YEAST
COUNT
(* 10
3
cfu/mL)
(* 10
3
cfu/mL)
Normal
RTS-A
1.1 1.7 8.3 8 8
L.C RTS-
A
1.3 1.75 8.5 9 8
Normal
RTS-J
1.4 2.2 9 9 9
L.C RTS-
J
1.5 2.2 7 7 8
DRINKS APPEARAN
CE
COLOUR FLAVOUR
0
0.5
1
1.5
2
2.5
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
1
0
^
3


c
f
u
/
m
L

DRINKS
MICROBIAL LOAD
BACTERIAL COUNT (* 103 cfu/mL) YEAST COUNT (* 103 cfu/mL)
Table. 3.1 Bio chemical quality of the low calorie drinks compared with the normal RTS drinks from aonla and jamun
ASCORB
IC ACID
ANTHO
CYANIN
S
ANTIOX
IDANTS
PHENOL
S
(mg/100
mL)
(µg / 100
mL)
(µg mL
-1
Trolox)
(mg/100
mL)
82.7 - 54.4 1.71
75.9 - 54.5 1.69
9.2 4.56 175.3 0.08
8.5 4.45 174.5 0.08
0.5
0.44
0.45
0.46
0.47
0.48
0.49
0.5
0.51
Normal RTS-A
A
C
I
D
I
T
Y

54.4 54.5
175.3 174.5
0
50
100
150
200
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
DRINK
ANTIOXIDANTS (µg mL-1 Trolox)
1.71
0
0.5
1
1.5
2
Normal RTS-A
P
H
E
N
O
L
S

9.2
7.4
12.7
6.9
5.2
4.2
5.1
2.8
4
3.1
7.6
4.1
0
5
10
15
Normal RTS-
A
L.C RTS-A Normal RTS-J L.C RTS-J
DRINKS
SUGARS
T.S (%) R.S (%) N.R.S (%)
Table. 3.2 Microbial and organoleptic quality of the low calorie drinks compared with the normal RTS drinks from aonla and jamun
Normal
RTS-A
L.C RTS-
A
Normal
RTS-J
L.C RTS-
J
8.3 8.5 9 7
8 8 8 9 9 7
8 8 8 8 9 8
9 9 8 8 9 9
9 9 8 8 9 9
TASTE OVERALL
ACCEPTABI
LITY
OVERALL
ACCEPTABILITY
DRINKS
APPEARANCE
COLOUR
FLAVOUR
TASTE
L.C RTS-J
YEAST COUNT (* 103 cfu/mL)
0
2
4
6
8
10
Normal
RTS-A
L.C RTS-A Normal
RTS-J
L.C RTS-J
O
R
G
A
N
O
L
E
P
T
I
C

Q
U
A
L
I
T
Y

DRINKS
ORGANOLEPTIC QUALITY
APPEARANCE COLOUR FLAVOUR TASTE OVERALL ACCEPTABILITY
0.5 0.5
0.46
0.5
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
DRINKS
ACIDITY (%)
1.71 1.69
0.08 0.08
Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J
DRINKS
PHENOLS (mg/100 mL)
L.C RTS-J
OVERALL ACCEPTABILITY
TOTAL SOLUBLE SOLIDS (0B)
TABLE.4.1 Bio chemical quality of the low calorie drinks from aonla and jamun during storage
AONLA LOW CALORIE RTS DRINK JAMUN LOW CALORIE RTS DRINK
` atmo AT
0 Month
8.94 8.58
3 Month
7.8 8
6 Month
7.36 7.7
TOTAL SUGARS (%)
TREAT
MENT
5
0
C
0 Month
7.46
3 Month
7.02
6 Month
6.54
REDUCING SUGARS (%)
TREAT
MENT
AT AT
0 Month 4.38
2.88
3 Month 3.48
1.82
6 Month 2.78
1.52
NON REDUCING SUGARS (%)
TREAT
MENT
AT AT
0 Month 3.08
4.1
3 Month 2.88
4.24
a
6 Month 3.14
4.24
TITRABLE ACIDITY (%)
0 Month 3 Month 6 Month
AT 0.5 0.38 0.26
5 C 0.5 0.46 0.4
3.08 0 Month-J
3.2 3 Month-J
6 Month-J 3.4
TREATMENT
3.14 6 Month
5
0
C
4.38 0 Month
3.82 3 Month
5
0
C
TREATMENT
5.92 6 Month 5.76
7.46
0 Month
6.98
6.36
3 Month
6.06
TREATMENT
AT
at 5
0
C
8.94 0 Month
8.36 3 Month
AT
8.02 6 Month
0 MONTH
AT 0.5
5 C 0.5
0
0.5
0 Month 3 Month 6 Month
T
A

STORAGE
ANOLA TA
AT
5 C
0
0.5
0 MONTH 3 MONTH
T
A

STORAGE
JAMUN TA
TABLE.4.1 Bio chemical quality of the low calorie drinks from aonla and jamun during storage
0 Month 3 Month 6 Month
AT 8.94 7.8 7.36
5⁰C
0 MONTH 3 MONTH 6 MONTH
AT 8.58 8 7.7
5⁰C
8.58 8.32 8
0 MONTH 3 MONTH 6 MONTH
AT 7.46 6.36 5.92
5⁰C
7.46 7.02 6.54
0 MONTH 3 MONTH 6 MONTH
AT 6.98 6.06 5.76
5⁰C
6.98 6.5 6.16
0 Month 3 Month 6 Month
AT 4.38 3.48 2.78
5
0
C 4.38 3.82 3.14
4.36
4.1
4.16
5
0
C
1.8
2.88
2.34
5
0
C
5.76 6.16
6.98 6.98
6.06 6.5
AT 5
0
C
5C
8.58
8.32
8
8.94 8.36 8.02
0
10
0
MONTH
3
MONTH
T
S

STORAGE
ANOLA TS
0
10
0 MONTH
T
S

0
5
0 Month
R
S

3 MONTH 6 MONTH
0.38 0.28 0 MONTH 3 MONTH 6 MONTH
0.48 0.4 AT 2.88 1.82 1.52
5 C 2.88 2.32 1.8
0 MONTH 3 MONTH 6 MONTH
AT 3.08 2.88 3.14
5 C 3.08 3.2 3.4
0 MONTH 3 MONTH 6 MONTH
AT 4.1 4.24 4.24
5 C 4.1 4.16 4.36
0 Month
0
5
0 MONTH
R
S

2
3
4
0 MONTH 3 MONTH 6 MONTH
T
R
S

STORAGE
ANOLA TRS
3.54 4.5
0 MONTH 3 MONTH 6 MONTH N
R
S

STORAGE
JAMUN NRS
0 MONTH 3 MONTH 6 MONTH
STORAGE
JAMUN TA
AT
5 C
0
10
0 Month 3 Month 6 Month
T
S
S

SSTORAGE
ANOLA TSS
AT 5⁰C
7
8
9
0 MONTH 3 MONTH 6 MONTH
T
S
S

STORAGE
JAMUN TSS
AT
5⁰C
MONTH
6
MONTH
STORAGE
ANOLA TS
AT
5⁰C
0 MONTH3 MONTH6 MONTH
STORAGE
JAMUN TS
AT
5⁰C
0 Month 3 Month 6 Month
STORAGE
ANOLA RS
AT
50C
0 Month 3 Month 6 Month
STORAGE
50C
0 MONTH3 MONTH6 MONTH
STORAGE
JAMUN RS
AT
5 C
3 MONTH 6 MONTH
STORAGE
ANOLA TRS
AT
5 C
0 MONTH 3 MONTH 6 MONTH
STORAGE
JAMUN NRS
AT
5 C
Table. 1.1 Changes in TSS (°B)of aonla fruits cv. NA-7 during storage in different packages
TREATMENTAT
0 DAH CONTR
OL
8.1
0 DAH LDPE 8.1
0 DAH HDPE 8.1
0 DAH PP 8.1
AT
7 DAH CONTROL 11
7 DAH LDPE 10.3
7 DAH HDPE 10.6
7 DAH PP 10.8
AT
14 DAH CONTROL 11.9
14 DAH LDPE 11
14 DAH HDPE 11.4
14 DAH PP 11.7
AT
21 DAH CONTROL 13
21 DAH LDPE 12
21 DAH HDPE 12.4
21 DAH PP 12.7
Table. 1.2Changes in total sugars (%)of aonla fruits cv. NA-7 during storage in different packages
TOTAL SUGARS (%)
STORAGE PERIOD AT
0 DAH CONTROL 7.6
0 DAH LDPE 7.6
0 DAH HDPE 7.6
0 DAH PP 7.6
STORAGE PERIOD AT
7 DAH CONTROL 8.7
7 DAH LDPE 8.3
7 DAH HDPE 8.4
7 DAH PP 8.5
STORAGE PERIOD AT
14 DAH CONTROL 9.3
14 DAH LDPE 8.8
14 DAH HDPE 9
14 DAH PP 9.15
STORAGE PERIOD AT
TSS (°B)
21 DAH CONTROL 10.2
21 DAH LDPE 9.4
21 DAH HDPE 9.59
21 DAH PP 9.8
Table. 1.8 Changes in PLW (%) of aonla fruits cv. NA-7 during storage in different packages
REDUCING SUGARS (%)
STORAGE PERIOD AT
0 DAH CONTROL 4.9
0 DAH LDPE 4.9
0 DAH HDPE 4.9
0 DAH PP 4.9
AT
7 DAH CONTROL 6.05
7 DAH LDPE 5.5
7 DAH HDPE 5.65
7 DAH PP 5.9
AT
14 DAH CONTROL 6.15
14 DAH LDPE 5.65
14 DAH HDPE 5.7
14 DAH PP 5.95
AT
21 DAH CONTROL 6.2
21 DAH LDPE 5.7
21 DAH HDPE 5.8
21 DAH PP 6
Table. 1.4 Changes in non-reducing sugars(%)of aonla fruits cv. NA-7 during storage in different packages
NON-REDUCING SUGARS(%)
STORAGE PERIOD AT
0 DAH CONTROL 2.7
0 DAH LDPE 2.7
0 DAH HDPE 2.7
0 DAH PP 2.7
AT
7 DAH CONTROL 2.65
7 DAH LDPE 2.8
7 DAH HDPE 2.75
7 DAH PP 2.6
AT
14 DAH CONTROL 3.15
14 DAH LDPE 3.15
14 DAH HDPE 3.3
14 DAH PP 3.2
AT
21 DAH CONTROL 4
21 DAH LDPE 3.7
21 DAH HDPE 3.79
21 DAH PP 3.8
Table. 1.5 Changes in titrable acidity (%)of aonla fruits cv. NA-7 during storage in different packages
TITRABLE ACIDITY (%)
STORAGE PERIOD AT
0 DAH CONTROL 2.1
0 DAH LDPE 2.1
0 DAH HDPE 2.1
0 DAH PP 2.1
AT
7 DAH CONTROL 1.69
7 DAH LDPE 1.73
7 DAH HDPE 1.71
7 DAH PP 1.66
AT
14 DAH CONTROL 1.56
14 DAH LDPE 1.68
14 DAH HDPE 1.61
14 DAH PP 1.52
AT
21 DAH CONTROL 1.4
21 DAH LDPE 1.43
21 DAH HDPE 1.42
21 DAH PP 1.38
Table. 1.6 Changes in ascorbic acid (mg/100g)of aonla fruits cv. NA-7 during storage in different packages
ASCORBIC ACID (mg/100g)
STORAGE PERIOD AT
0 DAH CONTROL 713
0 DAH LDPE 713
0 DAH HDPE 713
0 DAH PP 713
AT
7 DAH CONTROL 636
7 DAH LDPE 650
7 DAH HDPE 643
7 DAH PP 631
AT
14 DAH CONTROL 624
14 DAH LDPE 634
14 DAH HDPE 629
14 DAH PP 619
AT
21 DAH CONTROL 600
21 DAH LDPE 615
21 DAH HDPE 609
21 DAH PP 591
Table. 1.7 Changes in tannins (mg/100mL)of aonla fruits cv. NA-7 during storage in different packages
TANNINS (mg/100 mL)
STORAGE PERIOD AT
0 DAH CONTROL 3.24
0 DAH LDPE 3.24
0 DAH HDPE 3.24
0 DAH PP 3.24
AT
7 DAH CONTROL 3.03
7 DAH LDPE 3.06
7 DAH HDPE 3.03
7 DAH PP 3.03
AT
14 DAH CONTROL 2.92
14 DAH LDPE 2.98
14 DAH HDPE 2.95
14 DAH PP 2.9
AT
21 DAH CONTROL 3.23
21 DAH LDPE 3.16
21 DAH HDPE 3.2
21 DAH PP 3.2
Table. 1.7 Changes in moisture (%) of aonla fruits cv. NA-7 during storage in different packages
MOISTURE %
STORAGE PERIOD AT
0 DAH CONTROL 83.6
0 DAH LDPE 83.6
0 DAH HDPE 83.6
0 DAH PP 83.6
AT
7 DAH CONTROL 74.37
7 DAH LDPE 78.47
7 DAH HDPE 76.93
7 DAH PP 76.42
AT
14 DAH CONTROL 64.63
14 DAH LDPE 69.42
14 DAH HDPE 68.22
14 DAH PP 67.7
AT
21 DAH CONTROL 53.27
21 DAH LDPE 61.05
21 DAH HDPE 60.01
21 DAH PP 59.57
Table. 1.8 Changes in PLW (%) of aonla fruits cv. NA-7 during storage in different packages
PLW (%)
STORAGE PERIOD AT
0 DAH CONTROL 0
0 DAH LDPE 0
0 DAH HDPE 0
0 DAH PP 0
AT
7 DAH CONTROL 5.46
7 DAH LDPE 4.32
7 DAH HDPE 4.63
7 DAH PP 4.92
AT
14 DAH CONTROL 17.44
14 DAH LDPE 13.33
14 DAH HDPE 14.36
14 DAH PP 14.87
AT
21 DAH CONTROL 34.29
21 DAH LDPE 25.13
21 DAH HDPE 27.69
21 DAH PP 29.23
CHILLING INJURY INDEX
STORAGE PERIOD AT
0 DAH CONTROL 0
0 DAH LDPE 0
0 DAH HDPE 0
0 DAH PP 0
AT
7 DAH CONTROL 0
7 DAH LDPE 0
7 DAH HDPE 0
7 DAH PP 0
AT
14 DAH CONTROL 0
14 DAH LDPE 0
14 DAH HDPE 0
14 DAH PP 0
AT
21 DAH CONTROL 0
21 DAH LDPE 0
21 DAH HDPE 0
21 DAH PP 0
Table. 1.10Changes in rotting (%) of aonla fruits cv. NA-7 during storage in different packages
ROTTING (%)
STORAGE PERIOD AT
0 DAH CONTROL 0
0 DAH LDPE 0
0 DAH HDPE 0
0 DAH PP 0
AT
7 DAH CONTROL 0
7 DAH LDPE 0
7 DAH HDPE 3.33
7 DAH PP 3.33
AT
14 DAH CONTROL 6.67
14 DAH LDPE 6.67
14 DAH HDPE 13.33
14 DAH PP 16.67
AT
21 DAH CONTROL 16.67
21 DAH LDPE 20
21 DAH HDPE 30
21 DAH PP 43.33
Table. 1.11Changes in shrivelling (%)of aonla fruits cv. NA-7 during storage in different packages
SHRIVELLING (%)
STORAGE PERIOD AT
0 DAH CONTROL 0
0 DAH LDPE 0
0 DAH HDPE 0
0 DAH PP 0
AT
7 DAH CONTROL 6.67
7 DAH LDPE 3.33
7 DAH HDPE 3.33
7 DAH PP 3.33
AT
14 DAH CONTROL 20
14 DAH LDPE 10
14 DAH HDPE 13.33
14 DAH PP 16.67
AT
21 DAH CONTROL 50
21 DAH LDPE 26.67
21 DAH HDPE 40
21 DAH PP 46.67
RESPIRATION RATE (mg CO2/ Kg/Hr)
STORAGE PERIOD AT
0 DAH CONTROL 18.03
0 DAH LDPE 18.03
0 DAH HDPE 18.03
0 DAH PP 18.03
AT
7 DAH CONTROL 29.87
7 DAH LDPE 27.94
7 DAH HDPE 28.42
7 DAH PP 28.97
AT
14 DAH CONTROL 47.94
14 DAH LDPE 40.16
14 DAH HDPE 42.32
14 DAH PP 44.63
AT
21 DAH CONTROL 70.07
21 DAH LDPE 58.73
21 DAH HDPE 63.47
21 DAH PP 65.72
Table. 1.1 Changes in TSS (°B)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
8.1 8.1 8.1
8.1 8.1 8.1
8.1 8.1 8.1
8.1 8.1 8.1
5⁰C 10⁰C 15⁰C
10.8 10.4 10
9.9 9.6 9.4
10.4 9.9 9.7
10.6 10.2 9.9
5⁰C 10⁰C 15⁰C
11.5 11 10.6
10.7 10.4 9.9
11 10.7 10.2
11.3 10.9 10.5
5⁰C 10⁰C 15⁰C
12.5 11.9 11.4
11.8 11.2 10.6
12 11.6 11
12.4 11.9 11.4
Table. 1.2Changes in total sugars (%)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
7.6 7.6 7.6
7.6 7.6 7.6
7.6 7.6 7.6
7.6 7.6 7.6
5⁰C 10⁰C 15⁰C
8.4 8.3 8.1
8.1 7.95 7.75
8.25 8.1 7.85
8.3 8.2 7.9
5⁰C 10⁰C 15⁰C
9.15 9 8.85
8.6 8.45 8.3
8.86 8.6 8.4
8.94 8.8 8.5
5⁰C 10⁰C 15⁰C
TSS (°B)
0
5
10
AT 5⁰C 10⁰C 15⁰C
T
S
S

(
%
B
)

TEMPERATURE
0 DAY
CONTROL LDPE HDPE PP
8
9
10
11
12
AT 5⁰C 10⁰C 15⁰C
T
S
S

(
%

B
)

TEMPERATURE
7th DAY
CONTROL LDPE HDPE PP
0
2
4
6
8
AT 5⁰C 10⁰C 15⁰C
T
O
T
A
L

S
U
G
A
R
S
,

%

TEMPERATURE
0th DAY
CONTROL LDPE HDPE PP
10
T
O
T
A
L

S
U
G
A
R
S
,

%

14th DAY
CONTROL LDPE HDPE PP
9.89 9.65 9.25
9.13 8.97 8.8
9.36 9.24 9
9.63 9.45 9.1
Table. 1.8 Changes in PLW (%) of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
4.9 4.9 4.9
4.9 4.9 4.9
4.9 4.9 4.9
4.9 4.9 4.9
5⁰C 10⁰C 15⁰C
5.65 5.4 5.2
5.3 5.25 5.1
5.4 5.35 5.15
5.55 5.4 5.2
5⁰C 10⁰C 15⁰C
5.6 5.5 5.4
5.4 5.35 5.25
5.5 5.4 5.35
5.7 5.55 5.5
5⁰C 10⁰C 15⁰C
5.7 5.6 5.45
5.5 5.4 5.3
5.55 5.45 5.4
5.8 5.6 5.55
Table. 1.4 Changes in non-reducing sugars(%)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
2.7 2.7 2.7
2.7 2.7 2.7
2.7 2.7 2.7
2.7 2.7 2.7
5⁰C 10⁰C 15⁰C
2.75 2.9 2.9
7
8
9
10
AT 5⁰C 10⁰C 15⁰C
T
O
T
A
L

S
U
G
A
R
S
,

%

TEMPERATURE
0
2
4
6
AT 5⁰C 10⁰C
R
E
D
U
C
I
N
G

S
U
G
A
R
S

(
%
)


TEMPERATURE
0 th DAY
CONTROL LDPE HDPE PP
4.5
5
5.5
6
6.5
AT 5⁰C 10⁰C
R
E
D
U
C
I
N
G

S
U
G
A
R
S

(
%
)


TEMPERATURE
14th DAY
CONTROL LDPE HDPE PP
1.5
2
2.5
3
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)


0th DAY
CONTROL LDPE HDPE PP
2.8 2.7 2.65
2.85 2.75 2.7
2.75 2.8 2.7
5⁰C 10⁰C 15⁰C
3.55 3.5 3.45
3.2 3.1 3.05
3.36 3.2 3.05
3.24 3.25 3
5⁰C 10⁰C 15⁰C
4.19 4.05 3.8
3.63 3.57 3.5
3.81 3.79 3.6
3.83 3.85 3.55
Table. 1.5 Changes in titrable acidity (%)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
2.1 2.1 2.1
2.1 2.1 2.1
2.1 2.1 2.1
2.1 2.1 2.1
5⁰C 10⁰C 15⁰C
1.73 1.8 1.93
1.77 1.86 1.97
1.75 1.83 1.94
1.71 1.8 1.9
5⁰C 10⁰C 15⁰C
1.63 1.68 1.73
1.71 1.78 1.82
1.67 1.72 1.76
1.58 1.64 1.71
5⁰C 10⁰C 15⁰C
1.46 1.48 1.5
1.5 1.53 1.56
1.47 1.5 1.53
1.44 1.47 1.48
0
0.5
1
1.5
AT 5⁰C 10⁰C
N
O
N
-
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)
TEMPERATURE
2.6
2.8
3
3.2
3.4
3.6
AT 5⁰C 10⁰C
N
O
N
-
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)


TEMPERATURE
14th DAY
CONTROL LDPE HDPE PP
0
0.5
1
1.5
2
2.5
AT 5⁰C 10⁰C
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)



TEMPERATURE
0
th
DAY
CONTROL LDPE HDPE PP
1.4
1.5
1.6
1.7
1.8
1.9
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)



14th DAY
CONTROL LDPE HDPE PP
Table. 1.6 Changes in ascorbic acid (mg/100g)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
713 713 713
713 713 713
713 713 713
713 713 713
5⁰C 10⁰C 15⁰C
644 654 660
658 665 678
651 657 669
640 648 652
5⁰C 10⁰C 15⁰C
631 635 642
641 645 652
636 640 647
625 630 636
5⁰C 10⁰C 15⁰C
608 614 620
621 627 634
617 623 628
599 606 612
Table. 1.7 Changes in tannins (mg/100mL)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
3.24 3.24 3.24
3.24 3.24 3.24
3.24 3.24 3.24
3.24 3.24 3.24
5⁰C 10⁰C 15⁰C
3.09 3.15 3.19
1.3
1.4
1.5
AT 5⁰C 10⁰C
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)

TEMPERATURE
0
200
400
600
800
AT 5⁰C 10⁰C
A
S
C
O
R
B
I
C

A
C
I
D

(
m
g
/
1
0
0
g
)


TEMPERATURE
0
th
DAY
CONTROL LDPE HDPE PP
600
620
640
660
AT 5⁰C 10⁰C
A
S
C
O
R
B
I
C

A
C
I
D

(
m
g
/
1
0
0
g
)

TEMPERATURE
14
th
DAY
CONTROL LDPE HDPE PP
2
3
4
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)


0
th
DAY
CONTROL LDPE HDPE PP
3.12 3.17 3.21
3.09 3.15 3.19
3.09 3.15 3.19
5⁰C 10⁰C 15⁰C
2.98 3.05 3.08
3.04 3.1 3.15
3.01 3.07 3.11
2.95 3.03 3.09
5⁰C 10⁰C 15⁰C
3.07 3.12 3.17
3 3.07 3.13
2.97 3.03 3.09
2.94 2.98 3.02
Table. 1.7 Changes in moisture (%) of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
83.6 83.6 83.6
83.6 83.6 83.6
83.6 83.6 83.6
83.6 83.6 83.6
5⁰C 10⁰C 15⁰C
77.45 78.43 79.5
82 82.48 83.09
81.04 81.55 82.57
80.52 81.14 82.06
5⁰C 10⁰C 15⁰C
69.75 70.78 72.32
72.58 75.93 78.46
71.81 75.27 77.95
71.28 74.88 76.78
5⁰C 10⁰C 15⁰C
59.79 60.52 64.12
67.66 71.92 74.24
65.39 68.19 71.54
63.11 65.48 69.74
0
1
2
AT 5⁰C 10⁰C
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)
TEMPERATURE
2.7
2.8
2.9
3
3.1
3.2
AT 5⁰C 10⁰C
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)


TEMPERATURE
14
th
DAY
CONTROL LDPE HDPE PP
0
10
20
30
40
50
60
70
80
90
AT 5⁰C 10⁰C 15⁰C
A
x
i
s

T
i
t
l
e

Axis Title
Chart Title
50
100
M
O
I
S
T
U
R
E

%


14
th
DAY
CONTROL LDPE HDPE PP
Table. 1.8 Changes in PLW (%) of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
0 0 0
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
5.13 4.62 3.9
4.1 3.59 3.08
4.37 3.87 3.43
4.78 4.16 3.59
5⁰C 10⁰C 15⁰C
13.85 13.33 12.82
10.77 9.85 7.69
11.28 10.26 8.21
11.73 10.86 8.72
5⁰C 10⁰C 15⁰C
30.21 26.67 23.08
19.49 18.46 16.41
24.1 21.54 17.95
25.63 23.09 18.97
5⁰C 10⁰C 15⁰C
0 0 0
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
1 1 0
0
50
AT 5⁰C 10⁰C
M
O
I
S
T
U
R
E

%
TEMPERATURE
0
2
4
6
AT 5⁰C 10⁰C
P
L
W

(
%
)


TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
0
10
20
30
40
AT
P
L
W

(
%
)

0.5
1
1.5
C
H
I
L
L
I
N
G

I
N
J
U
R
Y

I
N
D
E
X


7th DAY
CONTROL LDPE HDPE PP
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
2 2 1
2 1 1
2 1 1
2 1 1
5⁰C 10⁰C 15⁰C
4 3 2
2 2 1
3 2 2
4 3 2
Table. 1.10Changes in rotting (%) of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
0 0 0
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
3.33 0 0
3.33 0 0
6.67 0 0
6.67 0 0
5⁰C 10⁰C 15⁰C
20 16.67 6.67
16.67 13.33 3.33
23.33 16.67 6.67
30 23.33 10
5⁰C 10⁰C 15⁰C
46.67 30 23.33
36.67 26.67 16.67
53.33 43.33 26.67
60 53.33 33.33
0
0.5
AT 5⁰C 10⁰C
C
H
I
L
L
I
N
G

I
N
J
U
R
Y

I
N
D
E
X
TEMPERATURE
0
2
4
6
AT 5⁰C 10⁰C
C
H
I
L
L
I
N
G

I
N
J
U
R
Y

I
N
D
E
X


TEMPERATURE
21
st
DAY
CONTROL LDPE HDPE PP
0
2
4
6
8
AT 5⁰C 10⁰C
R
O
T
T
I
N
G

(
%
)



TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
20
40
60
80
R
O
T
T
I
N
G

(
%
)



CONTROL
Table. 1.11Changes in shrivelling (%)of aonla fruits cv. NA-7 during storage in different packages
5⁰C 10⁰C 15⁰C
0 0 0
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
0 0 0
0 0 0
0 0 0
0 0 0
5⁰C 10⁰C 15⁰C
16.67 10 0
6.67 3.33 0
10 6.67 0
13.33 10 0
5⁰C 10⁰C 15⁰C
26.67 10 3.33
13.33 6.67 3.33
26.67 13.33 3.33
30 20 6.67
RESPIRATION RATE (mg CO2/ Kg/Hr)
5⁰C 10⁰C 15⁰C
18.03 18.03 18.03
18.03 18.03 18.03
18.03 18.03 18.03
18.03 18.03 18.03
5⁰C 10⁰C 15⁰C
0
20
40
AT
R
O
T
T
I
N
G

(
%
)

0
2
4
6
8
AT 5⁰C 10⁰C
S
H
R
I
V
E
L
L
I
N
G

(
%
)


TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
0
20
40
60
AT
S
H
R
I
V
E
L
L
I
N
G

(
%
)


CONTROL
20
30
40
R
E
S
P
I
R
A
T
I
O
N

R
A
T
E

(
m
g

C
O
2
/

K
g
/
H
r
)


7
th
DAY
CONTROL LDPE HDPE PP
29.16 28.03 27.08
23.31 22.22 20.1
25.17 23.62 21.22
25.75 24.97 23.23
5⁰C 10⁰C 15⁰C
44.31 41.6 39.79
36.84 34.97 32.54
40.48 38.04 35.63
42.67 40.15 37.84
5⁰C 10⁰C 15⁰C
59.69 57.09 56.12
51.83 50.24 48.46
53.71 52.92 50.09
55.38 54.62 53
0
10
20
30
AT 5⁰C 10⁰C
R
E
S
P
I
R
A
T
I
O
N

R
A
T
E

(
m
g

C
O
2
/

K
g
/
H
r
)
TEMPERATURE
0
20
40
60
80
AT 5
R
E
S
P
I
R
A
T
I
O
N

R
A
T
E

(
m
g

C
O
2
/

K
g
/
H
r
)


21
CONTROL
15⁰C
15⁰C
0
5
10
15
AT 5⁰C 10⁰C 15⁰C
T
S
S

(
%
B
)

TEMPERATURE
14th DAY
CONTROL LDPE HDPE PP
0
5
10
15
AT 5⁰C 10⁰C 15⁰C
T
S
S

(
%
B
)

TEMPERATURE
21st DAY
CONTROL LDPE HDPE PP
15⁰C
7
7.5
8
8.5
9
AT 5⁰C 10⁰C 15⁰C
T
O
T
A
L

S
U
G
A
R
S
,

%

TEMPERATURE
7th DAY
CONTROL LDPE HDPE PP
11
T
O
T
A
L

S
U
G
A
R
S
,

%

21st DAY
CONTROL LDPE HDPE PP
15⁰C
8
9
10
11
AT 5⁰C 10⁰C 15⁰C
T
O
T
A
L

S
U
G
A
R
S
,

%

TEMPERATURE
15⁰C
4.5
5
5.5
6
6.5
AT 5⁰C 10⁰C 15⁰C
R
E
D
U
C
I
N
G

S
U
G
A
R
S

(
%
)


TEMPERATURE
7th DAY
CONTROL LDPE HDPE PP
15⁰C
4.5
5
5.5
6
6.5
AT 5⁰C 10⁰C 15⁰C
R
E
D
U
C
I
N
G

S
U
G
A
R
S

(
%
)


TEMPERATURE
21st DAY
CONTROL LDPE HDPE PP
2.7
2.8
2.9
3
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)


7th DAY
CONTROL LDPE HDPE PP
15⁰C
2.4
2.5
2.6
2.7
AT 5⁰C 10⁰C 15⁰C
N
O
N
-
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)
TEMPERATURE
10⁰C 15⁰C
PP
3
3.2
3.4
3.6
3.8
4
4.2
4.4
AT 5⁰C 10⁰C 15⁰C
N
O
N
-
R
E
D
U
C
I
N
G

S
U
G
A
R
S
(
%
)


TEMPERATURE
21st DAY
CONTROL LDPE HDPE PP
15⁰C
1.5
1.6
1.7
1.8
1.9
2
AT 5⁰C 10⁰C 15⁰C
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)



TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
1.35
1.4
1.45
1.5
1.55
1.6
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)



21
st
DAY
CONTROL LDPE HDPE PP
15⁰C
1.25
1.3
1.35
1.4
AT 5⁰C 10⁰C 15⁰C
T
I
T
R
A
B
L
E

A
C
I
D
I
T
Y

(
%
)

TEMPERATURE
15⁰C
PP
600
620
640
660
680
700
AT 5⁰C 10⁰C 15⁰C
A
S
C
O
R
B
I
C

A
C
I
D

(
m
g
/
1
0
0
g
)

TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
15⁰C
PP
560
580
600
620
640
AT 5⁰C 10⁰C 15⁰C
A
S
C
O
R
B
I
C

A
C
I
D

(
m
g
/
1
0
0
g
)

TEMPERATURE
21
st
DAY
CONTROL LDPE HDPE PP
3.1
3.2
3.3
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)


7
th
DAY
CONTROL LDPE HDPE PP
15⁰C
2.9
3
3.1
AT 5⁰C 10⁰C 15⁰C
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)
TEMPERATURE
15⁰C
2.6
2.8
3
3.2
3.4
AT 5⁰C 10⁰C 15⁰C
T
A
N
N
I
N
S

(
m
g
/
1
0
0

m
L
)


TEMPERATURE
21
st
DAY
CONTROL LDPE HDPE PP
15⁰C
CONTROL
LDPE
HDPE
PP
70
75
80
85
AT 5⁰C 10⁰C 15
M
O
I
S
T
U
R
E

%


TEMPERATURE
7
th
DAY
CONTROL LDPE HDPE PP
PP
20
40
60
80
M
O
I
S
T
U
R
E

%


21
st
DAY
CONTROL LDPE HDPE PP
C 15⁰C
0
20
AT 5⁰C 10⁰C
M
O
I
S
T
U
R
E

%
TEMPERATURE
⁰C 15⁰C

PP
0
5
10
15
20
AT 5⁰C 10⁰C
P
L
W

(
%
)

TEMPERATURE
14
th
DAY
CONTROL LDPE HDPE PP
AT 5⁰C 10⁰C 15⁰C
TEMPERATURE
21st DAY
CONTROL LDPE HDPE PP
PP
2
3
C
H
I
L
L
I
N
G

I
N
J
U
R
Y

I
N
D
E
X


14
th
DAY
CONTROL LDPE HDPE PP
C 15⁰C
0
1
2
AT 5⁰C 10⁰C 15⁰C
C
H
I
L
L
I
N
G

I
N
J
U
R
Y

I
N
D
E
X
TEMPERATURE
15⁰C
PP
C 15⁰C
PP
0
10
20
30
40
AT 5⁰C 10⁰C 15⁰C
R
O
T
T
I
N
G

(
%
)



TEMPERATURE
14
th
DAY
CONTROL LDPE HDPE PP
21
st
DAY
CONTROL LDPE HDPE PP
5⁰C 10⁰C 15⁰C
TEMPERATURE
15⁰C
PP
0
10
20
30
AT 5⁰C 10⁰C 15⁰
S
H
R
I
V
E
L
L
I
N
G

(
%
)


TEMPERATURE
14
th
DAY
CONTROL LDPE HDPE PP
5⁰C 10⁰C 15⁰C
TEMPERATURE
21
st
DAY
CONTROL LDPE HDPE PP
PP
40
60
R
E
S
P
I
R
A
T
I
O
N

R
A
T
E

(
m
g

C
O
2
/

K
g
/
H
r
)


14
th
DAY
CONTROL LDPE HDPE PP
C 15⁰C
0
20
40
AT 5⁰C 10⁰C 15⁰C
R
E
S
P
I
R
A
T
I
O
N

R
A
T
E

(
m
g

C
O
2
/

K
g
/
H
r
)
TEMPERATURE
5⁰C 10⁰C 15⁰C
TEMPERATURE
21
st
DAY
CONTROL LDPE HDPE PP
15⁰C
15⁰C
15⁰C
15⁰C
C
⁰C

15⁰C
15⁰C
15⁰C
15⁰C
15⁰C
15⁰C
15⁰C

Table. 3.2 Microbial and organoleptic quality of the low calorie drinks compare

DRINKS

BACTERIAL COUNT (* 103 cfu/mL)

YEAST COUNT (* 103 cfu/mL)

APPEARAN COLOUR CE

FLAVOUR

Normal RTS-A L.C RTSA Normal RTS-J L.C RTSJ

1.1 1.3 1.4 1.5

1.7 1.75 2.2 2.2

8.3 8.5 9 7

8 9 9 7

8 8 9 8

MICROBIAL LOAD
BACTERIAL COUNT (* 103 cfu/mL) 10^3 cfu/mL YEAST COUNT (* 103 cfu/mL)

2.5 2 1.5 1 0.5 0 Normal RTS-A L.C RTS-A Normal RTS-J L.C RTS-J DRINKS

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