Biochemical Studies of Pomegranate Coloured Pear Beverages on Storage
Samarpreet Singh
Faculty of Agriculture, Guru Kashi university, Talwandi Sabo, Bathinda, Punjab, India.
Krishan Kumar Singh *
Faculty of Agriculture, Guru Kashi university, Talwandi Sabo, Bathinda, Punjab, India.
Amandeep Singh
Faculty of Agriculture, Guru Kashi university, Talwandi Sabo, Bathinda, Punjab, India.
Etalesh Goutam
Faculty of Agriculture, Guru Kashi university, Talwandi Sabo, Bathinda, Punjab, India.
*Author to whom correspondence should be addressed.
Abstract
A study on the biochemical changes in pear beverages during storage was conducted in the Laboratory of the Department of Horticulture, Faculty of Agriculture, Guru Kashi University, Talwandi Sabo, Bathinda, Punjab, India, during the academic year 2024-25. Pear is widely utilized in the food processing industry, valued for its naturally appealing pulp colour, which significantly enhances the visual attractiveness of food products. Colour is a critical quality attribute in processed foods, playing a key role in consumer perception and marketability. In the present study, various quantities of pomegranate seeds were incorporated to naturally colour beverages prepared from white-fleshed pear, concentrating on Ready-to-Serve (RTS) beverages and squash. The results indicated that the use of 80 gm of pomegranate seeds per litre was optimal for achieving desirable colour in both RTS and squash formulations.
Keywords: RTS, squash, storage, pear, pomegranate