食品加工与技术杂志

抽象的

Effect of Storage Temperature on Physico-Chemical and Sensory Evaluation of Kinnow Mandarin Juice Blends

Bhardwaj RL and Urvashi Nandal

The present investigation comprises 20 treatment combinations having five different combinations of Kinnow juice blends, two processing temperature (75°C and 85°C) and two levels of potassium meta-bi-sulphite (500 ppm and 750 ppm). The juice blend combinations thus prepared were stored for six months in 200 ml glass bottles at refrigerated storage temperature (4 ± 1°C) and at ambient temperature (28 ± 4°C). Juice blending ratio (Kinnow juice 87: Pomegranate juice 10: Ginger juice 3) with processing temperature (75°C for 15 minutes) and potassium meta-bi-sulphite (750 ppm) showed better qualitative characteristics i.e. T.S.S., acidity, ascorbic acid, total sugars, NEB, limonin, flavour, colour and bitterness during storage (up to six months) under refrigeration and ambient temperature. However, the post storage studies also revealed that all these characteristics were superior under refrigerated condition than ambient storage conditions. There was minimum increase in TSS (11.88 to 13.21°Brix), total sugar (7.88% to 9.60%), limonin (0.116 mg ml-1 to 0.138 mg ml-1), NEB (0.065 to 0.081) and the lowest decrease was observed in acidity (0.70% to 0.63%) and ascorbic acid (20 mg 100 ml-1 juice to 17.15 mg 100 ml-1 juice) after six months of storage in refrigerated condition. From economic point of view maximum B.C. ratio (1.5:1) was obtained by making squash from the juice blend (Kinnow juice 87: Pomegranate juice 10: ginger juice3) + processed at 75°C + KMS (750 ppm) and stored under refrigerated temperature