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STUDIES ON PROCESSING AND STORAGE STABILITY OF ASHGOURD–MINT LEAVES JUICE
Author(s) -
MAJUMDAR T.K.,
VASUDISH C.R.,
PREMAVALLI K.S.,
BAWA A.S.
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00370.x
Subject(s) - food science , chemistry , citric acid , fortification , vitamin c , bottle , lemon juice , materials science , sugar , composite material
Ashgourd ( Benincasa hispida ) and Mint leaves ( Mentha spicata ) juice were blended (75:25) to obtain a beverage that have functional properties as well as nutritional value. The physicochemical, microbiological stability and sensory characteristics of the ashgourd–mint leaves blended juice in glass bottle were evaluated during 6 months at room temperature (28C ± 2C). There were slight changes of pH, total soluble solids and total acidity (as citric acid) of the juice during storage. Loss of vitamin C and β‐carotene were 75 and 56%, respectively, after 6 months of storage. No significant difference was found for sensory scores of the juice during storage ( P > 0.05). The result revealed that the blended juice was acceptable for 6 months and was microbiologically safe . PRACTICAL APPLICATIONS Ashgourd–mint leaves juice is a good source of minerals and vitamins and provides health benefits to consumer. This ready‐to‐drink, thirst‐quenching, blended juice will satisfy the consumer demand for nutritious, healthy food and have good potential for commercialization.