Studies on Development of Cordial From Carrot and Its Quality Evaluation

Abstract

Experiments were conducted to develop carrot cordial beverage and its quality assessment. The quality attributes namely acidity, pH, optical density; TSS, ascorbic acid, total plate count and sensory quality parameters were studied. Quality of cordial was done for fresh as well as stored cordial beverage samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage conditions. Cordial samples were packaged in glass bottles. The TSS and acidity of cordial beverage increased with decrease in the level of carrot juice ratio during different storage condition and the optical density decreased with decrease in the level of sugar syrup ratio. The pH decreased with increase in the level of 91 sugar syrup and pH values of the samples having ratio of 75:25, 70:30 and 65:35 after 90 days of storage were observed as 2.84, 2.72 and 2.63 respectively, under refrigeration during storage condition. The total plate count (TPC) of the cordial samples of different ratio of sugar syrup and carrot juice ratio· of 75:25, 70:30 and 65:35 were observed as 1.045 x 105cfu/ml, 1.046x 105cfu/ml and 1.047x I 05cfu/ml under refrigeration condition after 90 days. The microbial growth increased during storage period irrespective of sugar syrup ratio during various storage conditions. The vitamin-C (ascorbic acid) of the cordial beverage samples were decreased during storage period. It might be due to the oxidation or irreversible conversion of L-ascorbic acid into dehydro ascorbic acid in the presence of enzyme ascorbic acid oxidise (ascorbinase) caused by trapped or residual oxygen in the glass bottles. The minimum ascorbic acid of the sample of juice and syrup ratio of 75:25, 70:30 and 65:35 after 90 days of storage were observed as 1.97, 1.82 and 1.80 respectively, under refrigeration condition during storage. The highest overall acceptability score of carrot cordial beverage was 8.0 in the ratio of 65:35 under refrigeration (5 De) condition during storage. The lowest value of overall acceptability was found 5.5 in 80:20 ratio at room temperature during storage after 90 days. The sensory quality decreased with increase in storage period. It was concluded that refrigeration storage method was found to be superior as compared to other storage methods of sugar syrup and carrot juice based cordial beverage followed by BOD incubator at 250c and room temperature (30-45°C) during stora:ge.