Development of a cost-effective, palatable and shelf-stable blended beverage of pummelo (Citrus grandis Linn.)

Pooja Bohra; Kandavara Narasimhaiah Sreenivas; Basawantanahalli Saddappa Sreeramu

doi:10.1051/fruits/2012018

All issues

Volume 67 / No 4 (July-August 2012)

Fruits, 67 4 (2012) 249-256

References

Free Access

Issue		Fruits Volume 67, Number 4, July-August 2012


Page(s)		249 - 256
DOI		https://doi.org/10.1051/fruits/2012018
Published online		28 June 2012

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Kapoor L.D., Handbook of medicinal plants, CRC Press, Boca Raton, Fla., U.S.A., 1990. [Google Scholar]
Korikanthimath V.S., Devi S.P., Desai A.R., Kokum (Garcinia species): A horticultural crop with great potential, in: Chadha K.L., Singh A.K., Patel V.B. (Eds.), Recent initiatives in horticulture, Malhotra Publ. House, New-Delhi, India, 2008. [Google Scholar]
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Nath A., Yadav D.S., Sarma P., Dey B., Standardization of ginger-kinnow squash and its storage, J. Food Sci. Technol. 42 (2005) 520–522. [Google Scholar]
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Nidhi,Gehlot R., Singh R., Rana M.K., Changes in chemical components of RTS bael- guava blended beverages during storage, J. Food Sci. Technol 45 (2008) 378–380. [Google Scholar]
Teotia M.S., Kaur S., Berry S.K., Utilization of muskmelon (Cucumis melo) for ready to serve beverage from enzyme clarified juice, Indian Food Pack. 51 (1997) 11–17. [Google Scholar]
Attri B.L., Lal B.B., Joshi V.K., Physico-chemical characteristics, sensory quality and storage behavior of sand pear juice blended with temperate fruit juices/pulps, Indian Food Pack. 52 (1998) 36–38. [Google Scholar]
Tiwari B.B., Studies on blending of guava and papaya pulp for RTS beverages, Indian Food Pack. 54 (2000) 68. [Google Scholar]
Sahu C., Choudhary P.L., Patel S., Sahu R., Physico-chemical and sensory characteristics of whey based mango herbal (lemongrass) beverage, Indian Food Pack. 60 (2006) 127–132. [Google Scholar]
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Goyle A., Ojha P., Effect of storage on vitamin C, microbial load and sensory attributes of orange juice, J. Food Sci. Technol. 35 (1998) 346–348. [Google Scholar]

[1] Ladaniya M.S., Citrus fruit biology, technology and evaluation, Acad. Press, U.S.A., 2008. [Google Scholar]

[2] Karim M.R., Hashinaga F., Isolation and characterization of limonoid glucosyltransferase from pummelo albedo tissue, Food Chem. 76 (2002) 431–436. [CrossRef] [Google Scholar]

[3] Tsai H.L., Chang K.C., Chang S.J., Antioxidant content and free radical scavenging ability of fresh red pummelo (Citrus grandis (L.) Osbeck), J. Agric. Food Chem. 55 (2007) 2867–2872. [CrossRef] [PubMed] [Google Scholar]

[4] Mankad N.R., Citrus in India, Publ. Inf. Dir., New Delhi, India, 1994. [Google Scholar]

[5] Filatova I.A., Kolesnova Y., The significance of flavonoids from citrus juices in disease prevention, Pishchevaya Promyshlennost 8 (1999) 62–63. [Google Scholar]

[6] Kapoor L.D., Handbook of medicinal plants, CRC Press, Boca Raton, Fla., U.S.A., 1990. [Google Scholar]

[7] Korikanthimath V.S., Devi S.P., Desai A.R., Kokum (Garcinia species): A horticultural crop with great potential, in: Chadha K.L., Singh A.K., Patel V.B. (Eds.), Recent initiatives in horticulture, Malhotra Publ. House, New-Delhi, India, 2008. [Google Scholar]

[8] Thakur K.S., Barwal V.S., Studies on preparation and evaluation of squash from unmarketable kiwi fruit, Indian Food Packer. 52 (1998) 26–29. [Google Scholar]

[9] Nath A., Yadav D.S., Sarma P., Dey B., Standardization of ginger-kinnow squash and its storage, J. Food Sci. Technol. 42 (2005) 520–522. [Google Scholar]

[10] Bhatia E.S., Siddappa G.S., Lal G., Physico-chemical changes in jackfruit squash during storage, Indian J. Agric. Sci. 26 (1956) 403–414. [Google Scholar]

[11] Palaniswamy K.P., Muthukrishnan C.R., Shanmugavelu K.G., Studies on physico-chemical characters of lemon juice and squash during storage, Indian Food Pack. 28 (1974) 37–41. [Google Scholar]

[12] Khurdia D.S., Composition and quality of nectar prepared from blended pulps of Amrapali and Totapuri mangoes, J. Food Sci. Technol. 30 (1993) 139–140. [Google Scholar]

[13] Lakshmi K., Kumar A.K.V., Rao L.J., Naidu M.M., Quality evaluation of flavoured RTS beverage and beverage concentrate, J. Food Sci. Technol. 42 (2005) 411–414. [Google Scholar]

[14] Nidhi,Gehlot R., Singh R., Rana M.K., Changes in chemical components of RTS bael- guava blended beverages during storage, J. Food Sci. Technol 45 (2008) 378–380. [Google Scholar]

[15] Teotia M.S., Kaur S., Berry S.K., Utilization of muskmelon (Cucumis melo) for ready to serve beverage from enzyme clarified juice, Indian Food Pack. 51 (1997) 11–17. [Google Scholar]

[16] Attri B.L., Lal B.B., Joshi V.K., Physico-chemical characteristics, sensory quality and storage behavior of sand pear juice blended with temperate fruit juices/pulps, Indian Food Pack. 52 (1998) 36–38. [Google Scholar]

[17] Tiwari B.B., Studies on blending of guava and papaya pulp for RTS beverages, Indian Food Pack. 54 (2000) 68. [Google Scholar]

[18] Sahu C., Choudhary P.L., Patel S., Sahu R., Physico-chemical and sensory characteristics of whey based mango herbal (lemongrass) beverage, Indian Food Pack. 60 (2006) 127–132. [Google Scholar]

[19] Mapson C.W., Vitamins in fruits, in: Hulme A.C. (Ed.), Biochemistry of fruits and their products, Acad. Press, N. Y., U.S.A., 1970. [Google Scholar]

[20] Brock V.D., Ludikhuyze L., Weemaes C., Van L.A., Hendrickx M., Kinetics for isobaric isothermal degradation of L-ascorbic acid, J. Agric. Food Chem. 46 (1998) 2001–2006. [CrossRef] [Google Scholar]

[21] Goyle A., Ojha P., Effect of storage on vitamin C, microbial load and sensory attributes of orange juice, J. Food Sci. Technol. 35 (1998) 346–348. [Google Scholar]