KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/28943
Title: | Influence of process factors on antioxidant and chemical properties of blended aonla (Emblica officinalis Gaertn.) juice and its quality retention during storage |
Other Titles: | Not Available |
Authors: | Meena VS, Yadav VS, Nambi VE, Sharma PC, Jalgaonkar K, Gupta RK |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute for Post Harvest Engineering and Technology |
Published/ Complete Date: | 2017-10-01 |
Project Code: | Not Available |
Keywords: | Aonla based RTS, Juice blends, nutritional retention, mixed juice, Vitamin C |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | A study was conducted to find out the optimum blend for aonla juice and to study the influence of processing methods on the nutritional quality during storage. Aonla juice based blends were prepared with juices of pomegranate, aloevera, kinnow, ber and ginger. Prepared blends were filled in glass bottles, pasteurized (at 85°C for 15 minutes and microwave heating) and stored in two (room and refrigerated) conditions for six months. During storage, changes in qualitative characteristics such as TSS, acidity, pH, ascorbic acid, total sugars, non-enzymatic browning and sensory attributes were examined in every 15 days. Blending proportions and pasteurization methods were found highly significant (P<0.05) over the quality parameter. Among the combinations, aonla (60%) with aloe vera (20%) and pomegranate (20%) resulted higher quality retention during storage. Non-enzymatic browning was observed less while applying KMS (500 ppm). This proportion was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage. Practical Application: Despite of its nutritional and medicinal properties, Aonla, commonly known as Indian Gooseberry (Emblica officinalis L.) is not being used regularly in food cuisine due to its stringent and bitter taste. In order to exploit the functional and nutritional benefits of aonla, this study was conducted to find out the optimum blend with other juices and to study the influence of processing methods on the nutritional retention quality during storage. This report propose a final juice proportion (aonla juice: 60%; aloe vera juice: 20% and pomegranate juice: 20%) which was found very stable, yielded higher sensory score and microbiologically safe till the six month of storage. These findings would benefit the processors to develop new aonla based beverages and create new avenues in the in the beverage markets, increase the consumers’ acceptability and adds choice of beverages in the consumer domain. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Chemical Studies |
NAAS Rating: | Not Available |
Volume No.: | 5(6) |
Page Number: | 2082-2089 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/28943 |
Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
7. 2017_Aonla juice2.pdf | 1.34 MB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.