Journal of Nutrition & Food Sciences
Open Access

Raju Lal Bhardwaj

Publications

• Research Article
  Factors Affecting Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends
  Author(s): Raju Lal Bhardwaj and Subarto MukherjeeRaju Lal Bhardwaj and Subarto Mukherjee
  
  Different fruit juice blends were prepared as (Kinnow juice: Aonla juice: Ginger juice in 100: 0: 0, 95: 5: 0, 92: 5: 3 ratio and Kinnow juice: Pomegranate juice: Ginger juice in 90: 10: 0, 87: 10: 3 ratio) for improving flavour, palatability, nutritive and medicinal value. The juice blends were preserved by pasteurization (75°C or 85°C for 15 minutes) and by addition of potassium meta-bi-sulphite (500 or 750 ppm). These blends were stored in 200 ml colourless glass bottles at refrigerated condition (4 ± 1°C) for six months and tested at three months interval for physico-chemical, sensory evaluation and microbial population. The results revealed that total soluble solid, acidity, ascorbic acid, total sugars, limonin, non-enzymatic browning, flavour, colour, bitterness and microbial (Bacteria, fungi, yeast) population were affected significantly up to sixth month of .. View More»
  DOI: 10.4172/2155-9600.1000148

  Abstract PDF

Relevant Topics