Studies on the Physicochemical and Nutritional Characteristics of Ash Gourd-Carrot Juice
The formulation and storage stability of ash gourdcarrot juice was investigated. Cloud stability is an important criterion for ash gourd-carrot juice and was achieved with the addition of 0.35% pectin. The effects of heat treatment, physicochemical properties, microbiological count and nutrient loss of β-carotene and total polyphenols were determined. The processing temperature was optimised at 95°C for 10 min before the juice was bottled. Nutrient content and physicochemical, microbiological and organoleptic characteristics were evaluated before and after 8 weeks of storage at 4°C and 28°C, respectively. The pH, total soluble solids (TSS), titratable acidity, reducing sugar content and sensory score did not alter significantly during storage at either temperature. However, cloud stability decreased by 20% and 32%, while juice lightness increased by 23% and 31% at 4°C and 28°C, respectively. Nutrient content decreased significantly during storage. The results indicated that the quality of juice stored for up to 8 weeks at both 4°C and 28°C was acceptable. Therefore, ready-to-drink ash gourd-carrot blended juice is nutritious, healthful and can be considered for commercialization.
DOI: 10.17470/NF-016-1015-1
DATE: 2016
AUTHOR/S: Kadam D, Lele S
ABSTRACT:
The formulation and storage stability of ash gourdcarrot juice was investigated. Cloud stability is an important criterion for ash gourd-carrot juice and was achieved with the addition of 0.35% pectin. The effects of heat treatment, physicochemical properties, microbiological count and nutrient loss of β-carotene and total polyphenols were determined. The processing temperature was optimised at 95°C for 10 min before the juice was bottled. Nutrient content and physicochemical, microbiological and organoleptic characteristics were evaluated before and after 8 weeks of storage at 4°C and 28°C, respectively. The pH, total soluble solids (TSS), titratable acidity, reducing sugar content and sensory score did not alter significantly during storage at either temperature. However, cloud stability decreased by 20% and 32%, while juice lightness increased by 23% and 31% at 4°C and 28°C, respectively. Nutrient content decreased significantly during storage. The results indicated that the quality of juice stored for up to 8 weeks at both 4°C and 28°C was acceptable. Therefore, ready-to-drink ash gourd-carrot blended juice is nutritious, healthful and can be considered for commercialization.
KEYWORDS:
Ash gourd, Carrot, Pectin, Cloud stability, Processing, Storage study
DOI 10.17470/NF-016-1015-1