Studies on Effect of Chemical Preservatives on Physico-Chemical Changes of Beverages in Lime and Ginger Juice with their Combinations
The physico-chemical character of lime and ginger RTS and blended RTS were evaluated after addition of potassium meta-bi-sulphite (KMS) and sodium benzoate stored at ambient temperature up to 150 days. Lime and ginger RTS preserved with KMS (0.1%) retained more ascorbic acid and acidity as compared...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2010
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/dd3036943eeb4d6c8d4548b97f88a23b |
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| Sumario: | The physico-chemical character of lime and ginger RTS and blended RTS were evaluated after addition of potassium meta-bi-sulphite (KMS) and sodium benzoate stored at ambient temperature up to 150 days. Lime and ginger RTS preserved with KMS (0.1%) retained more ascorbic acid and acidity as compared to other treatments. During storage, total soluble solids, reduction and total sugars showed an increasing trend with increasing period of storage under ambient condition in KMS (0.1%) as compared to other treatments. Among the various treatment RTS prepared from ginger juice with KMS 0.1% could be stored for extended period of time for sensory characteristics. |
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