MSc

The present investigation was carried out at the department of Home Science, College of Agriculture, Vellayani during 2006-2007 with the objective to study the suitability of the fruits Ashgourd [Benincasa hispida (Thunb.) Cogn.] and Pumpkin (Cucurbita moschata Poir.) for the development of Ready-To-Serve (RTS) beverages and to ascertain their qualities.
In-depth analysis of physico-chemical characteristics of the fruits Ashgourd and Pumpkin were assessed. RTS beverages were developed utilizing the juice of Pumpkin and Ashgourd and mixing it with other fruit juices and spice extracts (Pineapple juice, amla juice, lime juice, ginger extract and mint extract) separately. Preliminary trials were carried out with different concentrations (10 per cent to 60 per cent) of Ashgourd juice and Pumpkin juice. Initially a total number of 120 RTS beverages were prepared, sixty from each Ashgourd and Pumpkin. Evaluating these 120 RTS beverages, it was found that 10 per cent to 40 per cent juice concentration was more acceptable for RTS preparation than with 50 per cent and 60 per cent juice concentration. Hence, a total number of 80 combinations of RTS beverages were standardized and organoleptically tested. Based on the overall mean scores 14 combinations having the highest scores were selected. Hedonic scoring test was conducted on these selected 14 combinations so as to select 10 best combinations, 5 each from Pumpkin and Ashgourd were selected for detailed study.
The results revealed that T1PbS combination of Pumpkin juice mixed with amla juice and sweetened with sugar and T1AcH combination of Ashgourd juice mixed with ginger extract and honey secured highest overall acceptability mean score, 4.91 and 4.43 respectively.
Chemical constituents of the developed RTS beverages were assessed and it was found that acidity content was in the range of 0.12-0.19 per cent, whereas reducing sugar and total sugar were in the range of 2.40-6.87 per cent and 11.02-13.94 per cent respectively. TSS as observed was found to be between 15-210brix.
Pumpkin based RTS beverages showed higher β-carotene content. Vitamin C content of the combinations treated with amla juice, lime juice and pineapple juice showed higher values. Sodium content in the beverages ranged from 0.10-2.97 mg/100gm while potassium content was found to be in the range of 86-189 mg/100gm.
Freshly prepared RTS beverages were filled in sterilized glass bottles (200ml), crown corked and pasteurized at 720C for 15 minutes after which they were cooled to room temperature. The bottles were stored at ambient condition for assessing their shelf stability. RTS beverages were assessed for the changes organoleptically and the change in chemical constituents were also determined throughout the storage period, while microbial load were determined at the initial as well as at the final stage of the storage period.
The organoleptic results revealed that among Pumpkin RTS T1PbS beverage retained highest overall acceptability mean score whereas T1AcH secured highest overall mean score for Ashgourd RTS. Major chemical constituent of RTS beverages viz., total sugar, reducing sugar, TSS and acidity showed an increasing trend in all the combinations.
Microbial load was also assessed in the selected ten combinations and the result revealed that initially nil to very low microbial count was found, while at the final stage of storage period, yeast cells were not seen in any combination whereas negligible growth of fungi and bacteria was observed in all the combinations.
When compared with FPO specification, it was observed that the values for developed RTS beverages were on par with the specified value and even after storage period, the values were still found to be within the prescribed limit.
The combination with highest organoleptic score from each Pumpkin and Ashgourd was chosen for consumer acceptability and preference study. It was found that Pumpkin based RTS beverage T1PbS was more acceptable as well as more preferred by the consumers than Ashgourd based RTS beverage T1AcH.