Studies on the Physicochemical and Nutritional Characteristics of Ash Gourd-Carrot Juice


  • Smita Lele et al.


Ash gourd, Carrot, Pectin, Cloud stability, Processing, Storage study


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.