Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage

Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3 ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability, nutritive value and medicinal value. The juice blends were preserved...

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Autores principales:	R L Bhardwaj, S Mukherjee
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2012
Materias:	kinnow juice juice blends microbial quality physico-chemical properties ready-to-serve Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/d6582541afd24087b7fa7fbaf1f4db43
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spelling	oai:doaj.org-article:d6582541afd24087b7fa7fbaf1f4db432021-12-02T12:10:31ZStudies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage0973-354X2582-4899https://doaj.org/article/d6582541afd24087b7fa7fbaf1f4db432012-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/370https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3 ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability, nutritive value and medicinal value. The juice blends were preserved by pasteurization at 75°C or 85°C for 15 minutes, and, by adding potassium meta-bisulphite (KMS) at 500 or 750 ppm. These blends were stored in 200ml colourless glass bottles under refrigerated conditions (4±1°C) for six months and tested at three month intervals for physicochemical sensory quality and microbial population. Individual effect of juice blending ratio, processing temperature and KMS treatment was found to be significant for prolonging storage life and for maintaining an acceptable quality of the juice blends. The blend of Kinnow:Pomegranate:Ginger juice at 87:10:3 ratio, followed by Kinnow:Aonla:Ginger juice @ 92:5:3, processed at 75°C for 15 min with 750 ppm KMS, was the most effective for obtaining superior physico-chemical and sensory quality of the blend. However, minimum microbial population was recorded in the juice processed at 85°C (and not 75°C) with the same treatment combination.R L BhardwajS MukherjeeSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlekinnow juicejuice blendsmicrobial qualityphysico-chemical propertiesready-to-servePlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 7, Iss 2, Pp 166-173 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	kinnow juice juice blends microbial quality physico-chemical properties ready-to-serve Plant culture SB1-1110
spellingShingle	kinnow juice juice blends microbial quality physico-chemical properties ready-to-serve Plant culture SB1-1110 R L Bhardwaj S Mukherjee Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
description	Various fruit juice blends were prepared as (i) Kinnow juice:Aonla juice:Ginger juice in 100:0:0; 95:5:0; 92:5:3 ratios and Kinnow juice:Pomegranate juice:Ginger juice in 90:10:0; 87:10:3 ratios for improving flavour, palatability, nutritive value and medicinal value. The juice blends were preserved by pasteurization at 75°C or 85°C for 15 minutes, and, by adding potassium meta-bisulphite (KMS) at 500 or 750 ppm. These blends were stored in 200ml colourless glass bottles under refrigerated conditions (4±1°C) for six months and tested at three month intervals for physicochemical sensory quality and microbial population. Individual effect of juice blending ratio, processing temperature and KMS treatment was found to be significant for prolonging storage life and for maintaining an acceptable quality of the juice blends. The blend of Kinnow:Pomegranate:Ginger juice at 87:10:3 ratio, followed by Kinnow:Aonla:Ginger juice @ 92:5:3, processed at 75°C for 15 min with 750 ppm KMS, was the most effective for obtaining superior physico-chemical and sensory quality of the blend. However, minimum microbial population was recorded in the juice processed at 85°C (and not 75°C) with the same treatment combination.
format	article
author	R L Bhardwaj S Mukherjee
author_facet	R L Bhardwaj S Mukherjee
author_sort	R L Bhardwaj
title	Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
title_short	Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
title_full	Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
title_fullStr	Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
title_full_unstemmed	Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage
title_sort	studies on physico-chemical, sensory and microbiological quality of kinnow juice blends under refrigerated storage
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2012
url	https://doaj.org/article/d6582541afd24087b7fa7fbaf1f4db43
work_keys_str_mv	AT rlbhardwaj studiesonphysicochemicalsensoryandmicrobiologicalqualityofkinnowjuiceblendsunderrefrigeratedstorage AT smukherjee studiesonphysicochemicalsensoryandmicrobiologicalqualityofkinnowjuiceblendsunderrefrigeratedstorage
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Studies on Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends under Refrigerated Storage

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