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<span style=""font-size: 11.0pt;" lang=""EN-GB"">Development and quality evaluation of bottle gourd, <em>Lagenaria siceraria</em><span style=""mso-bidi-font-style: italic";"> (Mol.) Standl. based blend juice</span></span><strong></strong><strong> </strong><strong></strong>
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| Authentication Code |
dc |
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| Title Statement |
<span style=""font-size: 11.0pt;" lang=""EN-GB"">Development and quality evaluation of bottle gourd, <em>Lagenaria siceraria</em><span style=""mso-bidi-font-style: italic";"> (Mol.) Standl. based blend juice</span></span><strong></strong><strong> </strong><strong></strong> |
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| Added Entry - Uncontrolled Name |
Gajera, R R; Assistant Professor
College of Food Processing Technology and Bio-energy, Anand Agricultural University
Anand-388 110 Joshi, D C; Principal and Dean College of Food Processing Technology and Bio-energy, Anand Agricultural University Anand-388 110 Anand Agricultural University, Anand |
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| Uncontrolled Index Term |
Post Harvest Technology Blanching; Blend juice; Bottle gourd; Formulation; Storage quality; Thermal processing |
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| Summary, etc. |
<span style=""font-size: 11.0pt; font-family: ";"> </span>Bottle gourd [<em>Lagenaria siceraria</em> (Mol.) Standl.] based blend juice was formulated using Aonla (<em>Emblica officinalis </em>Gaertn.), Lemon [<em>Citrus limon</em> (L.) Burm.f.] and Ginger (<em>Zingiber officinale</em> Rosc.) juices. Response surface methodology and central composite design with 30 experimental combinations was used for optimization of the blend based on numerical technique.<strong> </strong>Optimized blend juice was hot filled at 85 <sup>o</sup>C in glass bottles, crown corked and were thermally processed in hot water at 85 <sup>o</sup>C for 5 min to meet required food safety and standards regulations, 2011. The sensory, physicochemical and microbiological quality of thermally processed blend juice was evaluated during storage for 180 days under ambient conditions (30±2 °C). No significant difference (<em>P</em>>0.05) was found in pH, total soluble solids, total acidity and most sensory attributes of the product during initial 30 days of storage. However, significant difference (<em>P</em><0.05) was observed in ascorbic acid content, sugars and microbiological counts during further storage. The total loss of ascorbic acid was about 47.68 % and product was microbiologically safe and acceptable during 180 days storage<p><em> </em></p> |
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| Publication, Distribution, Etc. |
Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)] 2015-12-02 08:25:01 |
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| Electronic Location and Access |
"application/pdf" http://op.niscair.res.in/index.php/IJNPR/article/view/6485 |
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| Data Source Entry |
Indian Journal of Natural Products and Resources (IJNPR) [Formerly Natural Product Radiance (NPR)]; ##issue.vol## 6, ##issue.no## 3 (2015): September 2015 |
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| Language Note |
en |
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| Nonspecific Relationship Entry |
http://op.niscair.res.in/index.php/IJNPR/article/download/6485/16439 |
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| Terms Governing Use and Reproduction Note |
Except where otherwise noted, the Articles on this site are licensed underCreative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India© 2012. The Council of Scientific & Industrial Research, New Delhi. |
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