alexa Factors Affecting Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Factors Affecting Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends

Raju Lal Bhardwaj1* and Subarto Mukherjee2

1Department of Horticulture (PHT), S.K.N. College of Agriculture, Jobner, Rajasthan, India

2S.K.Rajasthan Agricultural University-Bikaner, India

*Corresponding Author:
R. L. Bhardwaj
Post Box. 15., Krishi Vigyan Kendra – Sirohi, Rajasthan, 307001 India
Tel: 02972-293230
E-mail: [email protected]

Received date: May 25, 2012; Accepted date: June 11, 2012; Published date: June 16, 2012

Citation: Bhardwaj RL, Mukherjee S (2012) Factors Affecting Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends . J Nutr Food Sci 2:148. doi: 10.4172/2155-9600.1000148

Copyright: © 2012 Bhardwaj RL, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

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 storage. The individual effect of juice blending ratio, processing temperature and potassium meta-bi-sulphite treatment was found to be significant in prolonging storage duration and maintaining the acceptable quality of juice blends. The juice blend of 87:10:3 ratio followed by 92:5:3, processed at 75°C for 15 min with 750 ppm KMS was the most effective treatment for physico-chemical and sensory quality of the juice blend but minimum microbial population was recorded with juice processed at 85°C temperature with same treatment combination in both year of experimentation.

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