1Central Institute of Post Harvest Engineering & Technology, Abohar-152116
AICRP on Post Harvest Technology, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, Rajasthan
*Corresponding author's present address: National Research Centre on Seed Spices, Ajmer 305206; E-mail: bkmmicro@gmail.com
Online published on 24 October, 2013.
A technology to prepare ready-to-serve (RTS) beverage from the dried mahua (Madhuca indica) flowers was standardized. The developed RTS was stored in plastic bottles at ambient (25 ± 2°C) and refrigerated condition (4 ± 2°C) for estimation of shelf-life and biochemical changes during storage. The pH decreased from 5.36 to 3.40 in case of RTS blended with ginger extract @ 10 percent after five months of storage at ambient, while it decreased to 4.46 under refrigerated conditions. The total soluble solids decreased from 18.0 to 14.3°Brix at ambient and 16.16°Brix at refrigerated storage of RTS blended with ginger extract. Similarly, in case of mahua RTS blended with fennel extract @ 5 percent, pH decreased from 5.3 to 3.2 at ambient and 5.26 to 4.13 at refrigerated condition of storage. Total soluble solids decreased from 14.8 to 11.5°Brix at ambient and 14.8 to 13.0°Brix at refrigerated storage of mahua RTS blended with fennel. There was no microbial load detected till three months of storage at ambient and till five months at refrigerated conditions.
Mahua flower, ready-to-serve beverage, storage
