Storage studies of biochemical and sensory parameters of Indian gooseberry enriched wood-apple drink
DOI:
https://doi.org/10.31783/elsr.2023.92102110Keywords:
biochemical, juice, sensory, storageAbstract
The current investigation was done at Post Harvest Technology and Biochemistry Laboratory in College of Horticulture, BUAT, Banda (U.P.) to develop the Indian gooseberry enriched wood-apple drink and analyze the quality changes in the drink during a storage period of up to three months. The juice of wood apple was extracted by mixing water and pulp in a 2:1 ratio, and Indian gooseberry juice was extracted by screw type juice extractor. The seven treatments includes T1 (control-100 % W), T2 (90 %W + 10 % A), T3 (80 % W + 20 % A), T4 (70 % W + 30 % A), T5 (60 % W + 40 % A), T6 (50 % W + 50 % A) and T7 (40 % W + 60 % A). It was found that an increasing trend was found in TSS, Titrable acidity, and NEB (non-enzymatic browning) in all combinations with the increase in storage period, whereas, protein, Vitamin C, and phenols were decreased with storage period. At 60 days of storage highest value of ascorbic acid was recorded in T7 (9.23mg/100ml) and the lowest in T1 (0.14mg/100ml). Browning was significantly increased at different stages of the storage period; the highest value was noticed at 90 days (0.112) and the lowest at 0 days (0.050). All combinations were acceptable up to 90 days as per nine point hedonic scale rating for judging overall acceptability. It was observed that all values of organoleptic based attributes decreased with the storage period.
References
[1] S. B. Lande, V. S. Nirmal and P. M. Kotecha (2010). Studies on preparation of ready to serve beverages from wood apple pulp. Beverages Food World, 37: 69-70.
[2] S. Ghosh, A. Banik, B. Banik, B. Bera, S. Roy, A. Kundu (2011). Conservation, multiplication and utilization of wood apple (Feronia limonia) a semi-wild fruit crop in west Bengal (India). International Symposium on Wild Relatives of Subtropical and Temperate Fruit and Nut Crops.
[3] R. K. Goyal, R. T. Patil, A. R. P. Kinglsly, H. Walia and P. Kumar (2008). Status of post harvest technology of aonla in India, A Review. Am. J. Food Technol., 3:13-23.
[4] A. S. Rathod, B. R. Shakya and K. D. Ade (2014). Studies on Effect of Thermal Processing on Preparation of Bael Fruit RTS Blended with Aonla. Int. J. Res. Eng. Adv. Technol., 2: 1-4.
[5] A. O. A. C. (1995). Official methods of analysis. 16th edn.AOAC, Washington, D.C.
[6] B. C. Johnson and A. S. Dana (1948). Ascorbic acid therapy of pteroylglutamic acid-deficient rate. Science, 108: 210-211. doi: 10.1126/science.108.2800.210.
[7] S. Ranganna (1986). Hand book of analysis and quality control for fruit and vegetable products. Tata Mc Graw-Hill Education.
[8] M. A. Amerine, E. B. Roessler and C. S. Ough (1965). Acids and the acid taste. The effect of pH and titratable acidity. Am. J. Enol. Vitic., 16: 29-37.
[9] T. Hamid, P. Kumar and A. Thakur (2017). Studies on preparation and preservation of Ready–to-Serve (RTS) Beverage from underutilized mulberry (Morus alba L.) fruits and its quality evaluation during storage. Int. J. Curr. Microbiol. Appl. Sci., 6: 1067-1079.
[10] D. Vignesh, T. Muthal, D. V. Chidanand and C. K. Sunil (2019). Study of sensory and storage quality of the RTS juice enriched with papaya leaf flavonoid. Int. J. Pure App. Biosci., 7: 422-430.
[11] B. K. Sakhale, V. N. Pawar and R. C. Ranveer (2012). Studies on the development and storage of whey based RTS beverage from mango cv. Kesar. J. Food Process. Technol., 3: 1-4.
[12] Harendra and B. Deen (2021). Preparation and storage of ready-to serve (RTS) beverage from mango (Mangifera indica L.), citrus (Citrus aurantifolia S.), aloe vera (Aloe barbadensis M.) and ginger (Zingiber officinale R.) blends. Pharma Innov. J., 10: 381-388.
[13] P. Singh and I. S. Singh (1994). Physico-chemical changes during storage of litchi (Litchi chinensis) beverage. Indian J. Agric. Sci., 64: 168-170.
[14] N. S. Devra, R. A. Kaushik and H. R. Meena (2017). Standardization and storage study of Aonla (Embalica officinalis G.) based blend ready to serve beverages. Int. J. Curr. Microbiol. App. Sci., 6:1275-1284.
[15] M. Moazzem, M. B. H. Sikder, and W. Zzaman (2019). Shelf-life extension of wood apple beverages maintaining consumption safe parameters and sensory qualities. Beverages, 5: 25. doi: 10.3390/beverages5010025.
[16] S. Akhtar, J. Ali, B. Javed and F. A. Khan (2013). Studies on the preparation and storage stability of pomegranate juice based drink. Middle-East J. Sci. Res., 16: 191-195.
[17] N. Ullah, I. M. Qazi, S. Masroor, I. Ali, A. Khan, M. Khan and A. Gillani (2015). Preservation of ready to serve blended carrot and kinnow (mandarin) drink by ginger extract. J. Food Process. Technol., 6: 1-6.
[18] R. Markam and Virendra Singh (2012). Studies on microbial and sensory quality of custard apple RTS beverage. Asian J. Hort., 7: 460-464.
[19] V. L. Shinde, C. D. Pawar, O. S. Warang, M. M. Kulkarni and M. S. Joshi (2021). Studies on Preparation of Instant Ready To Serve Mix From Jackfruit (Artocarpus heterophyllus). Int. J. Chemical Stud., 9: 1329-1332.
[20] P. K. Jain, J. Priyanka and K. N. Prabhat (2011). Quality of Guava and Papaya Fruit pulp as influenced by blending ration and storage period. Am. J. Food Technol., 6: 507- 512.
[21] S. M. M. S. Afreen, K. Premakumar and Y. Inthujaa (2016). Development and storage stability of selected RTS beverage developed from carrot and sour orange blend. Int. J. Agric. Innovations Res., 4: 1010-1012.
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Author (s)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright © The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author(s) and source are properly credited, and the work is not modified or adapted.
