Development and evaluation of value added beverages from Aloe vera , aonla and papaya ...

206 Pages·2012·7.45 MB·English

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BY
AKANKSHA JAIN
[2012FST32D]

Dissertation submitted to Chaudhary Charan Singh
Haryana Agricultural University in partial fulfilment
of the requirements for the degree of

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CERTIFICATE-I
This is to certify that the dissertation entitled, “Development and evaluation of
value added beverages from Aloe vera, aonla and papaya” submitted for the degree of
Doctor of Philosophy in the subject of Food Science and Technology to Chaudhary Charan
Singh Haryana Agricultural University, Hisar is a bonafide research work carried out by Ms.
Akanksha Jain, Admn. No. 2012FST32D under my supervision and guidance, and that no

part of this dissertation has been submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.

(Dr. Rakesh Gehlot)
MAJOR ADVISOR
Centre of Food Science and Technology
CCS Haryana Agricultural University
Hisar-125 004 (Haryana)
CERTIFICATE-II
This is to certify that the dissertation entitled “Development and evaluation of value
added beverages from Aloe vera, aonla and papaya” submitted by Ms. Akanksha Jain,
Admn. No. 2012FST32D to Chaudhary Charan Singh Haryana Agricultural University, Hisar
in partial fulfilment of the requirements for the degree of Doctor of Philosophy in the subject
of Food Science and Technology has been approved by the Students’ Advisory Committee
after an oral examination on the same.

MAJOR ADVISOR EXTERNAL EXAMINER

HEAD OF THE DEPARTMENT

DEAN, POST GRADUATE STUDIES
CERTIFICATE-III
It is certified that the dissertation submitted by Ms. Akanksha Jain, Admn. No.
2012FST32D, a Ph.D. student of Centre of Food Science and Technology has been checked
and found as per specifications of the format circulated by Dean, PGS vide his memo No.
PGS/A-1/09/6926-90 dated 26/8/09.

MAJOR ADVISOR

HEAD OF THE DEPARTMENT
Acknowledgement
In the ecstasy of delight, I pay my abysmal to mercy and blessing of God without
which nothing could have been accomplished. This is the time to think of the past years with
the gratefulness and respectability to a lot of people, who have contributed to my success.
With immense pleasure and deep sense of gratitude, I express my sincere thanks to my
Major Advisor, Dr. Rakesh Gehlot, Professor, CFST, CCS HAU, Hisar for his unrelenting and
valuable guidance, constant encouragement, valuable suggestions and caring attitude during
the course of investigation and finalizing the manuscript.
I am extremely thankful to elite members of my advisory committee Dr. Saleem
Sidiqqui, Professor & Head (CFST), Dr. (Mrs.) Shashi Madan, Professor (Biochemistry), Dr.
(Mrs.) Manju Tonk, Professor (Math., Stat. & Physics) and Dr. S.K Sehrawat, Prof.
(Horticulture), Dean PGS nominee for their timely encouragement and sincere co-operation
during the course of investigation.
My special appreciation and thanks are duly extended to Dr. (Mrs.) R.B. Grewal,
Dean PGS, Dr. R.K Jain, Director, CFST, Dr. (Mrs.) Rekha, Asstt. Prof., CFST, Dr. (Mrs.)
Anju, Asstt. Prof., CFST, Dr. Rajendra Singh, Retired Prof., CFST, Dr. M.K Garg, Prof.,
(PFE) and Dr. (Mrs.) Urmil Verma for their help and co-operation during the entire period of
my study. I also do acknowledge my amiable regards to all non-teaching staff specially Mr.
Pitanjali, Mr. Ranjit, Mrs. Santosh, Mrs. Veena Grover, Mr. Satpal Mor, Mr. Malik, Mr.
Amar Bahadur, Mr. Mahender, Mr. Baldev, Mr. Gopi and all other laboratory and non-
teaching staff members of Centre of Food Science and Technology and Agricultural
Engineering for their untiring help during the research work and keen interest for providing me
the necessary research facilities.
Words fall too short to express my sentiments to my beloved mother (Mrs. Neelam
Jain), father (late Sh. S.R. Jain) and grandmother (late Mrs. Prakashwanti Jain) for extending
their sacrifice, faith, unconditional love and everything that made me come this far. My
heartiest thanks are due to my lovely sisters Rinnie, Palak and brother Abhishek for their
affectionate and rejuvenating encouragement.
Incredible support, immense blessings, endless love and care throughout my doctoral
degree has been shown by my in laws, which truly made possible to successfully complete my
studies. I express my profound sense of respect and gratitude to my father (Mr. Girish Jain),
mother (Mrs. Renu Jain) and my husband (Mr. Prashant Sagar Jain) for every endeavor and
faith, they have shown towards me. Their unaccountable encouragement, timely help and due
affection enabled me to come this far.
It is a great pleasure for me to acknowledge the help and support, I received from my
friends. Thanks are due to my good friends Mukesh dee, Rekha, Vinita, Naseer, Sachin, Kajal,
Sugandha, Preeti, Sucheta, Simran, Isha dee, Neeraj dee, Nishat sir, Anjali, Richa and Suman
for their untiring help, valuable guidance and moral support throughout the degree programme.
Last but not the least, I am thankful to all those who have helped me directly or
indirectly and whose names I forgot to mention in this endeavor. Finally, I am also grateful to
CCSHAU, Hisar for extending all the facilities required during the course of investigation. The
financial help received from DST in the form of fellowship is also duly acknowledged.

Dated: Akanksha Jain
Place: Hisar
CONTENTS

CHAPTER NO. TITLE PAGE NO.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-14
III MATERIALS AND METHODS 15-36
IV EXPERIMENTAL RESULTS 37-135
V DISCUSSION 136-162
VI SUMMARY AND CONCLUSION 163-166
BIBLIOGRAPHY i -xiv
APPENDIX I
LIST OF TABLES
Table Description Page(s)
No.
3.1 Three variable level codes for process variables used in Box-Behnken 19
Design of RTS drink
3.2 Response surface experimental design in terms of coded levels and actual 20
levels representing seventeen recipes of RTS drink
3.3 Five variable level codes for process variables used in Central Composite 23
Design of squash
3.4 Response surface experimental design in terms of coded levels and actual 23
levels representing thirteen recipes of squash
4.1 Physico-chemical characteristics of Aloe vera gel, aonla and papaya 38
4.2 Composition of clarified aonla and Aloe vera juice 39
4.3 Proximate composition of Aloe vera leaf and its gel (on dry weight basis) 39
4.4 RSM design summary of papaya RTS drink 40
4.5 Seventeen experimental recipes with response parameters of papaya RTS 40
drink
4.6 Regression coefficients and ANOVA of the second-order polynomial 42
quadratic models for pH, ascorbic acid and overall acceptability of papaya
RTS drink
4.7 Criteria established for different factors in numerical optimization process 43
of RTS drink
4.8 Solutions generated by RSM for standardization of RTS drink recipe 43
4.9 RSM design summary of aonla squash 45
4.10 Thirteen experimental recipes with response parameters of aonla squash 45
4.11 Regression coefficients and ANOVA of the second-order polynomial 47
quadratic models for pH, ascorbic acid and overall acceptability of aonla
squash
4.12 Criteria established for different factors in numerical optimization process 47
of squash
4.13 Solutions generated by RSM for standardization of squash recipe 49
4.14 Sensory quality of RTS drinks prepared from Aloe vera, aonla and papaya 50
blends, spices and low calorie sweeteners
4.15 Effect of different treatments and storage period on total soluble solids (%) 53
of RTS drink variants prepared from Aloe vera, aonla and papaya using
fresh, three months and six months stored pulp/juice
4.16 Effect of different treatments and storage period on total sugars (%) of 54
RTS drink variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.17 Effect of different treatments and storage period on reducing sugars (%) of 56
RTS drink variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.18 Effect of different treatments and storage period on acidity (%) of RTS 57
drink variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.19 Effect of different treatments and storage period on pH of RTS drink 59
variants prepared from Aloe vera, aonla and papaya using fresh, three
months and six months stored pulp/juice
4.20 Effect of different treatments and storage period on Aloe polysaccharide 60
(as % Aloe vera value) of RTS drink variants prepared from Aloe vera,
aonla and papaya using fresh, three months and six months stored
pulp/juice
4.21 Effect of different treatments and storage period on ascorbic acid (mg/ 100 61
ml) of RTS drink variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.22 Effect of different treatments and storage period on total phenols (mg/ 100 63
ml) of RTS drink variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.23 Effect of different treatments and storage period on total carotenoids (mg/ 65
100 ml) of RTS drink variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.24 Effect of different treatments and storage period on non-enzymatic 66
browning (O.D. at 440 nm) of RTS drink variants prepared from Aloe
vera, aonla and papaya using fresh, three months and six months stored
pulp/juice
4.25 Effect of different treatments and storage period on colour and appearance (9 68
point Hedonic scale) of RTS drink variants prepared from Aloe vera, aonla
and papaya using fresh, three months and six months stored pulp/juice
4.26 Effect of different treatments and storage period on taste (9 point Hedonic 69
scale) of RTS drink variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.27 Effect of different treatments and storage period on flavour (9 point 71
Hedonic scale) of RTS drink variants prepared from Aloe vera, aonla and
papaya using fresh, three months and six months stored pulp/juice
4.28 Effect of different treatments and storage period on mouthfeel (9 point 72
Hedonic scale) of RTS drink variants prepared from Aloe vera, aonla and
papaya using fresh, three months and six months stored pulp/juice
4.29 Effect of different treatments and storage period on overall acceptability (9 73
point Hedonic scale) of RTS drink variants prepared from Aloe vera, aonla
and papaya using fresh, three months and six months stored pulp/juice
4.30 Effect of different treatments and storage period on total soluble solids (%) 76
of RTS drink prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.31 Effect of different treatments and storage period on total sugars (%) of 76
RTS drink prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.32 Effect of different treatments and storage period on reducing sugars (%) of 78
RTS drink prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.33 Effect of different treatments and storage period on acidity (%) of RTS 78
drink prepared from fresh Aloe vera, aonla and papaya pulp/juice blends
by replacing sugar with low calorie sweeteners
4.34 Effect of different treatments and storage period on pH of RTS drink 80
prepared from fresh Aloe vera, aonla and papaya pulp/juice blends by
replacing sugar with low calorie sweeteners
4.35 Effect of different treatments and storage period on Aloe polysaccharides 80
(% Aloe vera value) of RTS drink prepared from fresh Aloe vera, aonla
and papaya pulp/juice blends by replacing sugar with low calorie
sweeteners
4.36 Effect of different treatments and storage period on ascorbic acid 82
(mg/100 ml) of RTS drink prepared from fresh Aloe vera, aonla and
papaya pulp/juice blends by replacing sugar with low calorie sweeteners
4.37 Effect of different treatments and storage period on total phenols 82
(mg/100 ml) of RTS drink prepared from fresh Aloe vera, aonla and
papaya pulp/juice blends by replacing sugar with low calorie sweeteners
4.38 Effect of different treatments and storage period on total carotenoids 83
(mg/100 ml) of RTS drink prepared from fresh Aloe vera, aonla and
papaya pulp/juice blends by replacing sugar with low calorie sweeteners
4.39 Effect of different treatments and storage period on non-enzymatic 83
browning (O.D. at 440 nm) of RTS drink prepared from fresh Aloe vera,
aonla and papaya pulp/juice blends by replacing sugar with low calorie
sweeteners
4.40 Effect of different treatments and storage period on colour and appearance 85
of RTS drink prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.41 Effect of different treatments and storage period on taste of RTS drink 85
prepared from fresh Aloe vera, aonla and papaya pulp/juice blends by
replacing sugar with low calorie sweeteners
4.42 Effect of different treatments and storage period on flavour of RTS drink 87
prepared from fresh Aloe vera, aonla and papaya pulp/juice blends by
replacing sugar with low calorie sweeteners
4.43 Effect of different treatments and storage period on mouthfeel of RTS 87
drink prepared from fresh Aloe vera, aonla and papaya pulp/juice blends
by replacing sugar with low calorie sweeteners
4.44 Effect of different treatments and storage period on overall acceptability of 88
RTS drink prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.45 Effect of different treatments and storage period on total soluble solids (%) 90
of squash variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.46 Effect of different treatments and storage period on total sugars (%) of 92
squash variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.47 Effect of different treatments and storage period on reducing sugars (%) of 93
squash variants prepared from Aloe vera, aonla and papaya using fresh,
three months and six months stored pulp/juice
4.48 Effect of different treatments and storage period on acidity (%) of squash 94
variants prepared from Aloe vera, aonla and papaya using fresh, three
months and six months stored pulp/juice
4.49 Effect of different treatments and storage period on pH of squash variants 96
prepared from Aloe vera, aonla and papaya using fresh, three months and
six months stored pulp/juice
4.50 Effect of different treatments and storage period on Aloe polysaccharide 97
(as % Aloe vera value) of squash variants prepared from Aloe vera, aonla
and papaya using fresh, three months and six months stored pulp/juice
4.51 Effect of different treatments and storage period on ascorbic acid 98
(mg/100 ml) of squash variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.52 Effect of different treatments and storage period on total phenols 1 00
(mg/100 ml) of squash variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.53 Effect of different treatments and storage period on total carotenoids 102
(mg/100 ml) of squash variants prepared from Aloe vera, aonla and papaya
using fresh, three months and six months stored pulp/juice
4.54 Effect of different treatments and storage period on non-enzymatic 103
browning (O.D. at 440 nm) of squash variants prepared from Aloe vera,
aonla and papaya using fresh, three months and six months stored
pulp/juice
4.55 Effect of different treatments and storage period on colour and appearance 104
(9 point Hedonic scale) of squash variants prepared from Aloe vera, aonla
and papaya using fresh, three months and six months stored pulp/juice
4.56 Effect of different treatments and storage period on taste (9 point Hedonic 106
scale) of squash variants prepared from Aloe vera, aonla and papaya using
fresh, three months and six months stored pulp/juice
4.57 Effect of different treatments and storage period on flavour (9 point 107
Hedonic scale) of squash variants prepared from Aloe vera, aonla and
papaya using fresh, three months and six months stored pulp/juice
4.58 Effect of different treatments and storage period on mouthfeel (9 point 109
Hedonic scale) of squash variants prepared from Aloe vera, aonla and
papaya using fresh, three months and six months stored pulp/juice
4.59 Effect of different treatments and storage period on overall acceptability (9 110
point Hedonic scale) of squash variants prepared from Aloe vera, aonla
and papaya using fresh, three months and six months stored pulp/juice
4.60 Effect of different treatments and storage period on total soluble solids (%) 112
of squash prepared from fresh Aloe vera, aonla and papaya pulp/juice
blends by replacing sugar with low calorie sweeteners
4.61 Effect of different treatments and storage period on total sugars (%) of 112
squash prepared from fresh Aloe vera, aonla and papaya pulp/juice blends
by replacing sugar with low calorie sweeteners
4.62 Effect of different treatments and storage period on reducing sugars (%) of 114
squash prepared from fresh Aloe vera, aonla and papaya pulp/juice blends
by replacing sugar with low calorie sweeteners