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首页> 外文期刊>Crop Research >Standardization of sweet orange and pomegranate blended RTS beverage using sugar substitutes.
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Standardization of sweet orange and pomegranate blended RTS beverage using sugar substitutes.

机译：使用糖替代品对甜橙和石榴混合RTS饮料进行标准化。

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The investigation on standardization of sweet orange and pomegranate blended RTS beverage using sugar substitutes was carried out at the Processing Laboratory in the Division of Post Harvest Technology, Indian Institute of Horticulture Research, Bengaluru from November 2009 to June 2010. The RTS beverage prepared from sweet orange and pomegranate juices at the ratio of 50:50 with sugar and sugar substitutes and their combinations revealed that the treatments 50% sucrose+50% fructose and 50% sucrose+50% sucralose were on par with sucrose in respect of overall acceptability scores and these were rated the better recipes in sensory evaluation. Among the treatments, highest TSS of 14.60 degrees Brix, pH 3.31, acidity of 0.28%, ascorbic acid of 6.53 mg/100 g, reducing sugars of 12.48%, non-reducing sugars of 3.58% and total sugars of 14.12% were recorded in 50% sucrose+50% fructose, sucralose and 50% sucrose+50% fructose, sucralose, 50% sucrose+50% fructose, 50% sucrose+50% fructose, 50% sucrose+50% aspartame and 50% sucrose+50% fructose, respectively. The TSS, titratable acidity and reducing sugars were increased, while pH, total sugars, non-reducing sugars and ascorbic acid were decreased during storage in all the treatments. The sweet orange and kokum blended RTS beverage with sugar substitutes had storage stability up to six months.
机译：2009年11月至2010年6月，在班加罗尔印度园艺研究所印度收获后技术研究所的加工实验室进行了使用糖替代品对甜橙和石榴混合RTS饮料进行标准化的研究。橙汁和石榴汁以50:50的比例混合糖和糖替代品及其组合显示，就整体可接受性评分而言，处理50％蔗糖+ 50％果糖和50％蔗糖+ 50％三氯蔗糖与蔗糖相当。这些在感官评估中被评为更好的食谱。在这些处理中，记录的最高TSS为14.60度白利糖度，pH为3.31，酸度为0.28％，抗坏血酸为6.53 mg / 100 g，还原糖为12.48％，非还原糖为3.58％，总糖为14.12％。 50％蔗糖+ 50％果糖，三氯蔗糖和50％蔗糖+ 50％果糖，三氯蔗糖，50％蔗糖+ 50％果糖，50％蔗糖+ 50％果糖，50％蔗糖+ 50％阿斯巴甜和50％蔗糖+ 50％果糖。在所有处理过程中，TSS，可滴定酸度和还原糖均增加，而pH，总糖，非还原糖和抗坏血酸均降低。带有糖替代品的甜橙和kokum混合RTS饮料具有长达六个月的储存稳定性。

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