emergent
Life Sciences Research

(An International Journal)

...

Pages: 102-110

Date of Publication: 04-Sep-2023

Storage studies of biochemical and sensory parameters of Indian gooseberry enriched wood-apple drink

Author: Priya Awasthi, Setu Kumar, Subhash Chandra Singh, Rohit Kumar

Category: Research Article

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Abstract:

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. From a nutritional aspect T7 (40 % W + 60 % A) was recorded best in among all the treatments on the other hand on the basis of sensory qualities, T4 (70 % W + 30 % A) was recorded best among all the treatments.

Keywords: biochemical, juice, sensory, storage