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Effect of Storage on Physico-Chemical, Microbiological and Sensory Quality of Bottlegourd-Basil Leaves Juice

Author(s): T.K. Majumdar | D.D. Wadikar | C.R. Vasudish | K.S. Premavalli | A.S. Bawa

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 6;
Issue: 3;
Start page: 226;
Date: 2011;
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Keywords: Pasteurization | multiple regression equations | vitamin C product optimization | nutrient loss | overall acceptability

Bottlegourd (Lagenaria siceraria) and Basil (Ocimum sanctum) leaves blended juice was formulated with the help of Response surface methodology. The central composite design with 15 experimental combinations was used to optimize the product. The surface plots are used to represent the effects of variations in the ingredient levels. The physico-chemical, microbiological safety and sensory characteristics of the bottlegourd-basil blended juice in glass bottle were evaluated during 6 months at room temperature (28+2°C). There were no remarkable changes in pH, total soluble solids, total acidity (as citric acid) and sensory scores of the juice during storage. Loss of vitamin C and β-carotene were 74 and 57%, respectively after 6 months of storage. The result revealed that the blended juice was acceptable for 6 months and was microbiologically safe.

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Tangokurs Rapperswil-Jona

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