Use of Additives to Reduce Browning, Microbial Load and Quality Loss of Kinnow Juice under Ambient Storage

Dhaka, A. K.; Sharma, Madhu; Singh, Shailesh Kumar

doi:10.17485/ijst/2016/v9i14/80907

Cited by 15 publications

(10 citation statements)

References 13 publications

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“…Rehman et al, (2014) described that the possible reason for increase in pH with prolonged storage of Kinnow juice may be the acid hydrolysis of the poly-saccharides into mono-saccharides and di-saccharides which are responsible for increase in sweetness and decrease in sourness (Dhaka et al, 2016). The results of present investigation are in line with the findings of Alaka et al (2003).…”

Section: Ph Variation In Fruit Juices During Storagesupporting

confidence: 91%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Ph Variation In Fruit Juices During Storagesupporting

confidence: 91%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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“…These results are in agreement with the work of [16] who observed that the flavor of spiced beverages has higher rating at initial stage but decrease significantly with time. Texture Mean score of judges for texture was significantly decreased from 6.60 to 5.70 (p<0.05).…”

Section: Results and Discussion Physicochemical Analysis Acidity (%)supporting

confidence: 93%

Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

Yaseen¹

2018

PAB

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The aim of this work was to study physicochemical and sensory characteristics of mango jam prepared with sugar and jaggery individually and in combination. Five treatments were prepared (Mj1, Mj2, Mj3, Mj4 and Mj5) and were stored at ambient temperature (25-30 O C). These were analyzed both physicochemically and organoleptically for total time period of 30 days at 15 days interval. During storage the average value of titratable acidity and total soluble solids were increased. Ascorbic acid content, pH and average score of judges for color, taste, texture and overall acceptability of all samples were decreased (p<0.05). On the basis of different parameters and analysis, Mj1 (mango pulp50%+sugar 50%+ 0.99% Citric Acid+0.06% potassium meta bi sulphite) was found very acceptable both physicochemically and organoleptically during storage. Addition of jaggery to fruit products gives molassic flavor and helps in controlling different diseases in population such as anaemia, asthenia, cough and chest congestion by providing long chain sugars, iron and salts. Future study is recommended to determine microbial count, approximate analysis and mineral content.

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“…Thus, pasteurized wood apple beverage samples treated with a combination of 50 ppm and 100 ppm of preservatives were safe to drink for up to 50 days. The results of microbial evaluation found in this study is in accordance with the reports of Sasikumar [2] and Chowdhury et al [31] and are in agreement with the reports of Akinola et al [24], Ayub et al [25], Bhardwaj and Mukherjee [36], Khare et al [42], Dhaka et al [44] and Chatterjee et al [47].…”

Section: Changes In Microbial Loadsupporting

confidence: 93%

“…This result is in agreement with those of Chowdhury et al [31], Singh et al [40], and Verma and Gehlot [43]. Similar observations were reported by Dhaka et al for kinnow juice [44] and Paul and Ghosh for pomegranate juice [45]. The higher retention of titratable acidity (%) by Sample D in comparison with other samples is shown in Figure 4.…”

Section: Changes In Physicochemical Propertiessupporting

confidence: 92%

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

Moazzem¹,

Sikder²,

Zzaman³

2019

Beverages

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An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteurizing the beverage at 85 °C for 10 min and treatment with a combination of 50 ppm and 100 ppm of potassium metabisulphite, citric acid, ascorbic acid, and sodium benzoate. Replications and controls were properly maintained. The total soluble solids (°Brix), pH, titrable acidity, ascorbic acid content, microbial growth and sensory attributes of the prepared juice samples were evaluated at an interval of 10 days over a storage period of 50 days. TSS was found to increase (16.30–18.25°Brix) with storage period, while pH (5.43–4.10), titratable acidity (0.67–0.08%), and ascorbic acid content (4.65–1.01 mg/100 mL) decreased with time (Table A1). The microbiological analysis showed little or no growth for samples treated with a combination of 50 ppm potassium metabisulphite, citric acid, ascorbic acid and sodium benzoate up to 50 days. Consumer acceptability of the beverage was found to be satisfactory. Thus, shelf life of wood apple beverage was extended to 50 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities.

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Use of Additives to Reduce Browning, Microbial Load and Quality Loss of Kinnow Juice under Ambient Storage

Cited by 15 publications

References 13 publications

Review on Biochemical Changes Associated with Storage of Fruit Juice

Review on Biochemical Changes Associated with Storage of Fruit Juice

Stabilization, physiochemical and sensory evaluation of mango jam with jaggery stored at ambient temperature (25-30ºC)

Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities

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